Raspberry Mascarpone Cake

Raspberry Mascarpone Cake

This raspberry mascarpone cake has a yoghurt vanilla sponge with raspberry jam and white chocolate frosting. A combination of indulging flavours that scream summer.

This is one of my father-in-law’s favourites. Perfect any time of day or maybe multiple times of day 🙂

If you like this recipe you might also like my mango passion fruit cake or my strawberry couscous cheesecake.

If you decide to give these a try, let me know! Leave a comment and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag me @thegourmetlarder and #thegourmetlarder on Instagram! I love seeing what you come up with. 🙂

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    WHAT LARDER INGREDIENTS WILL I NEED FOR THIS RECIPE?

    For this recipe all you need are these ingredients:

    • Butter
    • Caster or granulated sugar
    • Medium eggs
    • Greek yoghurt
    • Plain or all-purpose flour
    • Baking powder
    • Baking soda
    • Raspberries (fresh or frozen)
    • Cornflour
    • White chocolate
    • Mascarpone
    • Icing sugar
    • Whipping cream

    I highly recommend adding a good pinch of salt to your cakes. It would seem counter productive, but it’s not. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bringing out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouth’s ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue, triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.



    WHAT VARIATIONS AND SUBSTITUTIONS CAN I MAKE?

    Raspberry alternative: Strawberries, blackberries and blueberries are all great alternatives.


    NUTRITION

    Serving: one cake slice.

    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

    I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

    I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

    Raspberry Mascarpone Cake

    STORAGE AND FREEZING

    This easy cake keeps well for up to 5 days in the fridge.

    The raspberry jam can be made up to a few days in advance and refrigerated.

    The icing is best made on the day. With time, the cream will start to lose the air you have whisked into it.

    Freezing: The sponge cake layers can be made ahead, wrapped in clingfilm and frozen for up to 2-3 months.

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    Please read my FAQ’s, if you would like to use or share any part of this post.

    When it comes to baking, I highly recommend using metric measurements and a digital scale, rather than cup measurements. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂



    READY TO MAKE YOUR RASPBERRY MASCARPONE CAKE ?

    Raspberry Mascarpone Cake

    Raspberry Mascarpone Cake

    Preparation:25 minutes
    Baking:30 minutes
    Total:55 minutes
    Servings: 12 slices
    My raspberry mascarpone cake, made with yoghurt, mascarpone, cream, white chocolate and raspberries. Perfect any time of day.

    INGREDIENTS LIST
     

    • 100 g butter
    • 200 g caster or granulated white sugar
    • 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
    • 3 medium/US large eggs (separated)
    • 200 g natural or greek yoghurt
    • 250 g plain or all-purpose flour
    • 2 tsp baking powder
    • 1/2 tsp bicarbonate of soda or baking soda
    • 1 pinch fine sea salt
    • 100 g fresh raspberries (fresh or frozen)

    Raspberry jam

    • 100 g fresh raspberries (fresh or frozen)
    • 50 g caster or granulated white sugar (4 tbsp)
    • 2 tsp cornflour (US -cornstarch)

    White chocolate mascarpone icing

    • 200 g white chocolate (broken up into small pieces)
    • 250 g mascarpone
    • 100 g butter (room temperature)
    • 100 g icing sugar (US powdered sugar)
    • 125 g whipping cream
    • 25 g fresh raspberries (fresh for decoration)

    Preparation
     

    • Raspberry jam filling: See notes
      In a small saucepan, add the 100g raspberries and 50g sugar and bring to a gentle simmer.
      Starting over low heat, stirring often so the sugar doesn’t burn. Gently simmer the mixture until it has reduced and thickened, approx. 10 minutes.
    • Mix a little cold water with the 2 tsp cornflour to form a thin paste and pour it into the jam, stir continuously for about half a minute to cook the cornflour and avoid lumps forming. Once cooked remove from the heat and set aside to cool completely. This can also be done a couple of days in advance and kept in the fridge until ready to use.
    • Then using a fine-mesh strainer and a silicone spatula or the back of a spoon, press the sauce through the strainer so that you get as much of the sauce as possible without the seeds.
      Set aside to cool completely. This can also be done a couple of days in advance and kept in the fridge until ready to use.
    • Cake batter: Preheat the oven to 160°C fan / 350°F / Gas 4.
      Grease and line the bottom of two 23cm (9inch) springform pans.
    • In a large mixing bowl, cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl as necessary.
    • Add the vanilla and beat in the egg yolks, one at a time until fully incorporated. Next, add the yoghurt and mix well.
    • Sift the flour, baking powder, salt, and baking soda into the butter mixture and mix until well combined. Scraping down the bowl as necessary.
    • In a separate bowl, whisk the egg whites until soft peaks form.
    • Whisk 1/3 of the egg whites into the cake batter mixture and then fold in the remaining egg whites. Lastly, add 100g raspberries to the batter and gently fold to avoid breaking up the raspberries too much.
    • Baking: Divide the batter evenly between the two prepared pans and bake for 30 minutes until golden, and a toothpick inserted into the center of the cake comes out clean. Be careful not to overbake as they will become very dry in taste.
    • Let the cakes cool for 15 minutes, then release them from the pans and leave them to cool completely on a wire rack.
      Raspberry mascarpone cake
    • White chocolate mascarpone icing: Place the broken white chocolate in a small bowl over a pan of hot simmering water (double boiler) stirring occasionally until melted.
    • In a large bowl, whisk the mascarpone and butter until smooth and creamy.
    • Separately, whisk the cream until it forms soft peaks and then add it to the mascarpone mix with the icing sugar and whisk until combined.
    • Assembly: Place one of the cooled sponges onto a cake board or plate and spread half a centimetre layer of icing over the cake.
    • Then top with the cooled raspberry jam and the second sponge. Finally, ice the top and sides of the cake, adding a few fresh raspberries to finish the decoration.
      Raspberry mascarpone cake

    Notes & Tips

    Raspberry Jam: If you don’t want to make the jam filling you can simply use shop bought raspberry jam.
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    KEYWORDS cakes, mascarpone icing, raspberry cake, raspberry season, summer baking, white chocolate, yoghurt cake

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    Raspberry Mascarpone Cake

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    Raspberry Mascarpone Cake

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