Raspberry mascarpone cake recipe

Raspberry Mascarpone Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the delightful flavors of a Raspberry Mascarpone Cake, a heavenly dessert that combines the sweetness of raspberries with the creamy richness of mascarpone cheese. This recipe is a perfect balance of tartness and sweetness, making it an ideal treat for any occasion. The light and fluffy cake layers are infused with raspberry puree, while the luscious mascarpone frosting adds a velvety smoothness to each bite. Impress your guests with this visually stunning cake, topped with fresh raspberries and a dusting of powdered sugar.

Keywords: Raspberry, Mascarpone, Cake, Dessert, Sweet

Raspberry mascarpone cake recipe details

Raspberry mascarpone cake recipe, recipe Rating: 4.6
Number of votes:111 

Ingredients

200 g	plain or digestive biscuits
100 g	soft butter
250 g	mascarpone
50 ml	milk
250 ml	whipping cream
250 g	rasperry jam
1 large can(s)	raspberries in syrup
2 packet(s)	gelatine, powdered
1 sachet	cream stabilizer
	water

Instructions

For the base finely crush biscuits, mix together with the butter and press into a round baking dish. Put in the freezer whilst preparing the mascarpone cream.

In a bowl mix mascarpone with milk and around 200g of jam.
Sprinkle 1 pack of gelatine in a pan and add 5 tablespoons of water. Leave it for around 10 minutes until it has soaked up the water, then heat it gently until dissolved.

Add 1 tbsp from the mascarpone cream to the gelatine and stir, then add the rest of the mascarpone cream and mix together.

Take the baking dish out of the freezer and spread remaining jam onto the biscuit base, then pour in the mascarpone mixture and put back in the freezer.

Whip the cream with stabilizer and spread onto the mascarpone cream as soon as it has set which can take a few hours. Drain the rasperries and put onto the whipped cream.

Dissolve 1 packet of gelatine and add the rasperry juice and some more water and pour on top. Leave the cake for a few hours or overnight in the fridge until it is firm.


Preparation time:
ca. 30 min
Resting time:
ca. 1 day
Grade of difficulty:
easy
Calories per portion:
n/a