A delightful Raspberry Cake featuring a soft, fluffy sponge, creamy mascarpone layer, and a fresh raspberry filling. Topped with a rich white chocolate ganache, this cake is perfect for special occasions or as a decadent treat.
Why this recipe is great:
- Flavorful and Fresh: The combination of sweet cake and tangy raspberries creates a delightful taste experience.
- Creamy Texture: The mascarpone and whipped cream layer adds a luxurious, creamy texture.
- Elegant Presentation: The ganache topping and raspberry layer make this cake visually appealing.
Ingredients:
- Cake Batter:
- 3 eggs
- 120 g granulated sugar
- 8 g vanilla sugar (or 1 tsp vanilla extract)
- 135 ml sunflower oil
- 135 g yogurt
- 175 g flour
- 7.5 g baking powder
- Cream:
- 250 g mascarpone
- 8 g klopfix (whipping cream stabilizer)
- 30 g granulated sugar
- 8 g vanilla sugar (or 1 tsp vanilla extract)
- 250 ml whipping cream (not whipped)
- Raspberry Mixture:
- 200 g raspberries
- 60 g granulated sugar
- Filling:
- Milk
- Tea biscuits
- Ganache:
- 50 ml whipping cream (not whipped)
- 125 g white chocolate
Instructions:
- Prepare the cake batter by mixing eggs, sugars, oil, and yogurt. Gradually add flour and baking powder.
- Bake in a greased baking mold until a skewer comes out clean.
- For the cream, whip mascarpone with sugars and klopfix. Gently fold in the whipping cream.
- Cook raspberries and sugar to make a raspberry mixture.
- For assembly, soak tea biscuits in milk and layer on the cake base. Spread the mascarpone cream and raspberry mixture.
- For the ganache, heat the whipping cream and pour over white chocolate. Spread over the cake.
- Refrigerate before serving.
Enjoy this Raspberry Cake as a perfect blend of fruity freshness and creamy indulgence! 🍰🍓🥛
