This delectable cake marries the luscious flavors of raspberry marmalade with a creamy, rich filling made from mascarpone, yogurt, and whipped cream, all layered between moist Petit Beurre biscuits soaked in milk. It’s a perfect blend of tartness from the raspberries and the creamy sweetness of the filling.
Why You’ll Love This: If you’re a fan of fruity and creamy desserts, this cake will delight your palate. The raspberry marmalade adds a fresh and slightly tangy flavor that cuts through the richness of the mascarpone and yogurt cream, creating a harmonious balance in every bite.
Perfect Occasion: This cake is ideal for celebrations or any time you want to impress with a sophisticated dessert that looks as incredible as it tastes. It’s particularly suitable for gatherings, family desserts, or as a special treat during the festive season.
Decoration Tips: Top the cake with freshly whipped cream and decorate with fresh raspberries for a burst of color and flavor. For added texture and visual appeal, sprinkle crushed hazelnuts and a few basil leaves over the whipped cream. These additions not only enhance the cake’s appearance but also complement the flavors beautifully.
Ingredients:
- For the Filling:
- 400g mascarpone cheese
- 600ml heavy cream
- 130g Greek yogurt
- Vanilla extract
- 160g sweetened condensed milk
- For the Raspberry Marmalade:
- Fresh raspberries
- Sugar
- Lemon juice
- For the Base:
- Petit Beurre biscuits
- Milk for dipping
- For the Cream Topping:
- 200ml heavy cream
- 100g mascarpone
- Powdered sugar
- Additional Decorations:
- Fresh raspberries
- Crushed hazelnuts
- Basil leaves
Preparation:
- Make the Marmalade:
- Cook raspberries with sugar and lemon juice until thickened. Let cool.
- Prepare the Cream:
- Combine cream, mascarpone, yogurt, vanilla, and condensed milk in a bowl and whip until fluffy.
- Assemble the Cake:
- Layer soaked Petit Beurre biscuits in a dish. Alternate layers of whipped cream and raspberry marmalade with biscuits. Finish with a layer of whipped cream.
- Decorate:
- Whip additional cream with mascarpone and sugar. Use a piping bag to create decorative swirls on top. Garnish with fresh raspberries, crushed hazelnuts, and basil leaves.
- Chill:
- Refrigerate the cake for at least 4 hours to set.
Enjoy this elegant and refreshing dessert that perfectly combines fruity and creamy elements into a delightful treat!
