Celebrate the essence of spring with this Raspberry and Mascarpone Cream Cake, a stunning dessert that layers delicate vanilla sponge with rich mascarpone cream and vibrant raspberry cream. This cake combines the soft, airy texture of a classic vanilla sponge base with the creamy richness of mascarpone and the fruity sweetness of raspberries. Each bite offers a harmonious blend of flavors that are both refreshing and indulgently satisfying, making it a perfect centerpiece for any springtime celebration.
Why You’ll Love This
This cake is a feast for the senses, offering a luxurious texture and a balanced palette of flavors. The vanilla sponge is light and fluffy, providing a subtle sweetness that complements the luscious mascarpone cream. The raspberry cream adds a burst of fruitiness that cuts through the richness, making each slice irresistibly fresh. Whether you are a fan of fruity desserts or creamy cakes, this raspberry and mascarpone cream cake promises to deliver satisfaction with its elegant and sophisticated layers.
Perfect Occasion
This Raspberry and Mascarpone Cream Cake is ideal for spring celebrations such as Easter, Mother’s Day, or a garden party. Its elegant appearance and exquisite taste make it suitable for weddings and anniversaries during the spring months. Serve this cake as a dessert at your next family gathering or bring it along to a potluck to impress your friends and relatives with a taste of spring.
Decoration Tips
To enhance the beauty of your Raspberry and Mascarpone Cream Cake:
- Top the cake with fresh raspberries and a sprinkle of powdered sugar for a simple yet elegant finish.
- Consider using edible flowers such as violets or rose petals scattered around the base of the cake for a colorful and festive spring look.
- Pipe additional mascarpone cream on the top in decorative swirls or rosettes before adding the raspberries to give it a professional pastry chef touch.
- Drizzle a little raspberry coulis over the top for added gloss and flavor.
Ingredients:
- For the Vanilla Sponge:
- 5 egg whites
- A pinch of salt
- 165g sugar
- 5 egg yolks
- 1 tsp vanilla extract
- 125g flour
- 40g cornstarch
- 5g baking powder
- Mascarpone Cream:
- 500g mascarpone
- 500g cream
- 90g powdered sugar
- 30g maple syrup
- Raspberry Cream:
- 200g cream
- 2 packets of cream stabilizer
- 200g double cream cheese
- 1 packet of vanilla sugar
- 3 tbsp raspberry spread
Instructions:
- Vanilla Sponge:
- Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add sugar and continue beating. Gently fold in the egg yolks mixed with vanilla extract.
- Sift together the flour, cornstarch, and baking powder. Fold these dry ingredients into the egg mixture carefully.
- Pour the batter into a prepared cake pan and bake in a preheated oven at 180°C (356°F) for about 20-25 minutes. Let the sponge cool.
- Mascarpone Cream:
- Whip the cream until stiff. In a separate bowl, mix mascarpone with powdered sugar and maple syrup until smooth. Fold the whipped cream into the mascarpone mixture gently.
- Raspberry Cream:
- Whip the cream with the cream stabilizer. In another bowl, blend the double cream cheese with vanilla sugar and raspberry spread until smooth. Combine this with the whipped cream.
- Assembly:
- Slice the cooled sponge into layers. Spread a layer of mascarpone cream, then a layer of raspberry cream, and repeat as desired.
- Chill the cake in the refrigerator to set the creams.
- Decoration:
- Before serving, top with fresh raspberries and a dusting of powdered sugar.
Enjoy this delightful Raspberry and Mascarpone Cream Cake, where the lushness of mascarpone meets the tart sweetness of raspberries in a symphony of spring flavors!
