Frostbitten Raspberry Cake
A delightful cake featuring a blend of cake, raspberry liqueur, and mascarpone, perfect for both everyday enjoyment and special occasions.
Ingredients
Cake Layer
- 5 eggs 5 eggs, room temperature, large Provides structure and moisture
- 1 cup 1 cup / 200g sugar Sweetens and helps with browning
- 2 tsp 2 tsp vanilla Adds flavor
- 1 cup 1 cup / 120g flour Provides structure
- 1/4 cup 1/4 cup / 60ml raspberry liqueur Enhances flavor
- 1/4 cup 1/4 cup / 60ml simple syrup Adds moisture
Cream Layer
- 1 cup 1 cup / 250g mascarpone Offers a creamy texture
- 1 cup 1 cup / 250ml whipping cream Adds lightness and volume
- 1/4 cup 1/4 cup / 15g icing sugar Sweetens the topping
- 2 tsp 2 tsp gelatine Stabilizes the mixture
- 2 tbsp 2 tbsp water Hydrates the gelatine
Raspberry Sauce
- 1 1/2 cups 1 1/2 cups / 190g raspberries, fresh or frozen Adds fruitiness
- 1/2 cup 1/2 cup / 100g sugar Sweetens raspberry puree
- 2 tbsp 2 tbsp water Helps blend the puree
Garnish
- 1 cup 1 cup / 125g fresh raspberries Garnish with fresh flavor
- 5 oz 5 oz / 150g white chocolate, chopped Provides sweetness and richness
- 1/4 cup 1/4 cup / 60ml whipping/double cream Adds creaminess to the chocolate
- 4 tbsp 4 tbsp unsalted butter, softened Adds richness
- 1 sprig 1 sprig rosemary For garnish
- 1/4 cup 1/4 cup / 30g raspberries Additional garnish
- Icing sugar for dusting Adds a decorative touch
Instructions
Preparation
- Begin by preheating your oven. Prepare a 9-inch round cake pan by greasing it lightly. Set the pan aside.
- In a mixing bowl, combine the eggs and sugar. Whisk until the mixture is light and fluffy.
- Add the vanilla extract to the egg mixture and fold it gently.
- Sift the flour into the bowl with the egg mixture. Carefully fold the flour in until just combined.
- Drizzle in the raspberry liqueur and simple syrup. Fold into the batter until evenly distributed.
- Pour the batter into the prepared cake pan and spread it evenly. Bake until a toothpick inserted in the center comes out clean.
Cooling and Cream Preparation
- Once the cake is baked, let it cool in the pan before transferring it to a wire rack to cool completely.
- In a bowl, mix the mascarpone with the whipping cream until light and thick. Add icing sugar and whisk to soft peaks.
- For the raspberry sauce, combine raspberries and sugar in a small saucepan with water. Cook over medium heat until thickened.
- In another bowl, sprinkle gelatine over water and let it sit for a minute. Melt and stir until fully dissolved.
- Add the cooled gelatine mixture to the mascarpone cream, folding it in.
Assembly
- Slice the cooled cake horizontally into two equal layers.
- Place one layer on a serving plate. Spread mascarpone cream evenly on top and drizzle with raspberry sauce.
- Top with the second layer of cake and press down gently. Cover the top and sides with remaining mascarpone cream.
- Melt white chocolate with whipping cream and drizzle over the cake.
- Garnish with fresh raspberries and rosemary. Dust with icing sugar.
- Allow the cake to sit as flavors meld before serving.
Notes
Store the cake at room temperature for short terms or refrigerate for up to three days. For longer storage, freeze tightly and thaw in the fridge overnight.