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 🙂
WHAT LARDER INGREDIENTS WILL I NEED FOR THIS RECIPE?
For this recipe all you need are these 13 ingredients:
- Caster or granulated sugar
- Medium eggs
- Greek yoghurt
- Plain or all-purpose flour
- Baking powder
- Baking soda
- Raspberries (fresh or frozen)
- White chocolate
- Icing sugar
- Whipping cream
When it comes to cakes and desserts, 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. 🙂
WHAT VARIATIONS AND SUBSTITUTIONS CAN I MAKE?
Raspberry alternative: Strawberries, blackberries and blueberries are all great alternatives.
- Mixing bowls
- Digital scale
- Baking tin 23cm / 9inch
- Electric hand mixer
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.
STORAGE AND FREEZING OPTIONS
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.
© THE GOURMET LARDER. All images and content are copyright protected.
Please follow my Sharing Policy if you would like to use or share any part of this post.
READY TO MAKE YOUR RASPBERRY MASCARPONE CAKE ?
Raspberry Mascarpone Cake
- 100 g butter
- 200 g caster or granulated white sugar
- 1 tsp vanilla extract, sugar or 1/2 tsp of vanilla paste
- 3 medium eggs (separated)
- 200 g natural or greek yoghurt
- 250 g plain or all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch fine sea salt
- 100 g fresh raspberries (fresh or frozen)
- 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 or powdered sugar
- 125 g whipping cream
- 25 g fresh raspberries (fresh for decoration)
- Raspberry jam filling: See notesIn 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.
- 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.
Notes & Tips
IF YOU LIKE THIS RASPBERRY MASCARPONE CAKE YOU MIGHT ALSO LIKE THESE RASPBERRY RECIPES:
Please let me know how it turned out for you!
I love to hear your feedback and I am always looking to improve the Gourmet Larder blog, please leave your thoughts and a rating using the comments section below!