Raspberry Vanilla Cake – made with layers of soft and moist vanilla, a refreshing and creamy Mascarpone layer that pairs well with a sweet and sour raspberry sauce and fresh raspberries on top. A perfect summer treat.
Source: Home Cooking Adventure
Ingredient
Makes about 16 servings
Vanilla cake layer
3 cups (375g) all-purpose flour
1/2 teaspoon (2g) salt
3 teaspoons (12g) baking powder
1 cup (226g) unsalted butter, room temperature
1 2/3 cup (335g) sugar
5 eggs
2 teaspoons (10g) vanilla extract
1 cup (240ml) milk
Raspberry sauce
25oz (700g) fresh or frozen raspberries
2/3 cup (135g) sugar
2 tablespoons (30ml) water
1 tablespoon (15ml) lemon juice
Mascarpone Frosting
1 pound (500g) mascarpone cheese, room temperature
2 1/2 cups (560g) heavy cream
3/4 cup (90g) powdered sugar
2 teaspoons (10g) vanilla extract
1. Preheat oven to 350F (180C). Grease with butter and flour on two 9-inch (23 cm) round cake pans.
2. Sift flour, baking powder and salt into a medium bowl and mix well. Set aside until ready to use.
3. In a large mixing bowl, add butter and sugar and mix to combine. Mix the eggs one at a time and add the vanilla extract.
4. Gradually add flour mixture while alternating with milk.
5. Pour the batter evenly into the prepared pan.
6. Bake for about 30 minutes until the toothpick inserted in the center comes out clean.
7. Let the pan cool on a cooling rack for 10 minutes.
8. Remove the cake from the pan and let it cool completely.
9. Prepare the raspberry sauce. Bring the raspberries, sugar, water, and lime juice to a boil in a saucepan, stirring constantly. Simmer for 20-30 minutes until thickened and remove from heat. Sieve to remove seeds. Set aside to cool until ready to use.
10. Prepare mascarpone frosting. Beat Mascarponecheese with powdered sugar and vanilla extract until smooth.
11. Beat cream in another bowl until stiff peaks form. Gently fold into the Mascarpone mixture. Refrigerate until ready
to assemble the cake.
12. Assemble the cake. Divide each cake layer in half to make 4 layers.
13. Place 1 layer of cake on your serving plate. Spread ⅓ of the raspberry sauce. Use a pastry bag fitted with a ½ inch (13mm) flat end to apply Mascarpone frosting.
14. Add another layer of cake and spread ⅓ raspberry sauce and ¼ Mascarpone frosting.
15. Add another layer of cake and spread the last ⅓ raspberry sauce and ¼ Mascarpone frosting.
16. Add the last layer of cake on top and garnish with the final ¼ of the Mascarpone mix. Use a spoon to shape the flower.
17. Refrigerate for at least 4-6 hours or overnight.
