Prepare to embark on a culinary journey that will transform your kitchen into a French patisserie! This Raspberry Mascarpone Layer Cake is not just a dessert – it's a decadent masterpiece that promises to tantalize your taste buds and impress even the most discerning food lovers. With its delicate layers, creamy mascarpone filling, and burst of fresh raspberries, this cake is the perfect blend of elegance and indulgence that will make you feel like a professional pastry chef in your own home.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 3 eggs
- 1 cup mascarpone cheese
- 2 cups fresh raspberries
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, sift together flour and a pinch of salt. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Divide the cake batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the mascarpone filling, whip mascarpone cheese until smooth and creamy.
- Once cakes are completely cool, carefully slice each cake horizontally to create four layers.
- Spread mascarpone cream between each layer, gently pressing fresh raspberries into the cream.
- After assembling layers, dust the top of the cake with powdered sugar.
- Garnish the top and sides with additional fresh raspberries for decoration.
- Refrigerate for at least 1 hour before serving to allow flavors to meld and cake to set.
Tips
- Room Temperature Ingredients: Ensure all ingredients, especially butter, eggs, and mascarpone, are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check Cake Doneness: Use the toothpick test – insert it into the center of the cake, and if it comes out clean or with just a few crumbs, your cake is ready.
- Cooling is Crucial: Allow cakes to cool completely before slicing and assembling layers to prevent the mascarpone cream from melting.
- Raspberry Placement: When adding fresh raspberries between layers, press them gently into the mascarpone cream to ensure they stay in place.
- Make Ahead: This cake actually tastes better when chilled for a few hours, allowing the flavors to meld together perfectly.
- Serving Tip: For clean, beautiful slices, use a sharp knife dipped in hot water and wiped dry between each cut.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 8g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 120mg