Raspberry Mascarpone Cake

Preparation:40

Baking:30

Total:1 10

Servings: 12 slices

Tools you'll need:

2 x 23cm / 9inch springform pan

My raspberry mascarpone cake, made with yoghurt, mascarpone, cream, white chocolate and raspberries. Perfect any time of day.

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INGREDIENTS LIST

100 g butter
200 g caster sugar
1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
3 medium eggs (separated)
200 g natural or greek yoghurt
230 g plain flour (all-purpose)
2 tsp baking powder
1/2 tsp bicarbonate of soda / 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 sugar (4 tbsp)
2 tsp cornflour (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.
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. Then add the melted white chocolate and mix again until smooth.
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

Raspberry Jam: If you don't want to make the jam filling you can simply use shop bought raspberry jam.

FROM MY KITCHEN TO YOURS

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