This Raspberry Cake combines light, fluffy sponge with a zesty lemon-infused raspberry layer and a rich mascarpone cream topping. Each element of this cake is crafted to bring out the best in its ingredients, from the citrusy zest in the sponge to the sweet and tart raspberry pudding layer, culminating in a smooth, decadent cream. It's a perfect blend of textures and flavors that make each slice a delightful experience.
Why You'll Love This: If you adore the vibrant flavors of fresh raspberries paired with the smoothness of mascarpone cream, this cake is for you. The refreshing zing of lemon throughout the layers adds a bright note that enhances the raspberries' natural tartness. The cake's moist, airy texture, combined with the creamy topping, makes it irresistibly delightful. It's a treat that offers complexity and comfort in every bite.
Perfect Occasion: This Raspberry Cake is ideal for summer picnics, spring celebrations, or any occasion that calls for a fresh, fruity dessert. It's also perfect for birthdays, Mother's Day, or as a special treat during weekend family gatherings. Its beautiful presentation makes it a showstopper at any dessert table.
Decoration Tips: Adorn the top of the cake with swirls of mascarpone cream piped along the edges. Scatter fresh raspberries and chopped pistachios across the cream for a pop of color and texture. Shavings or curls of white chocolate can be sprinkled on top for a touch of elegance. For an extra special touch, dust lightly with powdered sugar or drizzle with a raspberry coulis right before serving.
Ingredients:
- Sponge:
- 4 medium eggs
- 200 grams of sugar
- 1 packet of vanilla sugar
- A pinch of salt
- Zest of one organic lemon
- 200 ml of oil
- 200 ml of milk
- 300 grams of flour
- 1 packet of baking powder
- Raspberry Layer:
- 250 grams of thawed frozen raspberries
- 2 packets of vanilla pudding powder mixed with 100 ml water
- 190 ml of raspberry syrup
- 190 ml of water
- 30 grams of sugar
- Cream:
- 500 grams of mascarpone
- 400 ml of cream
- 5 teaspoons of San-Apart or 4 packets of cream stabilizer
- 90 grams of powdered sugar
- 1 teaspoon of lemon zest
- Decoration:
- Chopped pistachios
- Fresh raspberries
- White chocolate
Instructions:
- For the Sponge: Whip eggs, vanilla sugar, lemon zest, salt, and sugar for about 5 minutes on high speed. Gradually add milk and oil. Sift in the flour and baking powder, folding gently. Pour the batter into a 26 cm springform pan and bake at 180°C for 30-40 minutes. Check for doneness at 30 minutes with a skewer. Let it cool.
- For the Raspberry Layer: Bring raspberry syrup, sugar, raspberries, and water to a boil. Mix the pudding powder with water and add to the boiling mixture. Stir constantly until thickened, then remove from heat. Let it cool for 2-3 minutes, then spread over the cooled sponge. Let the cake cool completely.
- For the Cream: Whip cream, lemon zest, mascarpone, powdered sugar, and stabilizer until firm. Reserve 5-6 tablespoons in a piping bag for decoration. Spread the remaining cream over the raspberry layer.
- Decorate: Pipe reserved cream on the cake, then decorate with raspberries, chopped pistachios, and white chocolate. Chill the cake for at least 5 hours or overnight.
Enjoy this sumptuous Raspberry Cake, a perfect symphony of flavors and textures that's sure to delight your senses!