Ingredients

The following ingredients have 16 Servings
  • 3 cups (375g) all purpose flour
  • 1/2 tsp (2g) salt
  • 3 tsp (12g) baking powder
  • 1 cup (226g) unsalted butter (, room temperature)
  • 1 ⅔ cups (335g) sugar
  • 5 eggs
  • 2 tsp (10g) vanilla extract
  • 1 cup (240ml) milk
  • 25oz (700g) fresh or frozen raspberries
  • 2/3 cup (135g) sugar
  • 2 tbsp (30ml) water
  • 1 tbsp (15ml) lemon juice
  • 1 pound (500g) Mascarpone cheese (, room temperature)
  • 2 ½ cups (560g) heavy cream
  • 3/4 cup (90g) powdered sugar
  • 2 tsp (10g) vanilla extract

Instruction

  • Prepare the vanilla cake layers. Preheat oven to 350F (180C). Grease with butter and dust with flour two 9 inch (23 cm) round cake pans.
  • In a medium bowl sift the flour, baking powder  and salt and whisk to combine.. Set aside until ready to use.
  • In a large mixing bowl add butter and sugar and mix to combine. Incorporate eggs one at a time and add vanilla extract.
  • Gradually add flour mixture while alternating with milk.
  • Pour the batter evenly into the prepared pans.
  • Bake for about 30 minutes until a toothpick inserted into the center comes out clean.
  • Let pans cool on a cooling rack for 10 minutes.
  • Remove the cakes from the pan and let them cool completely.
  • Prepare raspberry sauce. Place raspberries, sugar, water and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for 20-30 minute until thickens and remove from heat. Sieve to remove the seeds. Set aside to cool until ready to use.
  • Prepare the mascarpone frosting. Beat the Mascarpone cheese with powdered sugar and vanilla extract until smooth.
  • In another bowl whip the cream until stiff peaks form. Gently fold into the Mascarpone mixture. Refrigerate until ready to assemble the cake.
  • Assemble the cake. Divide each cake layer in two to create 4 layers.
  • Place 1 cake layer on your serving plate. Spread evenly 1/3 of  raspberry sauce. Using a pastry bag fitted with a ½ inch (13mm) plain tip spread ¼ of Mascarpone frosting.
  • Add another cake layer and spread evenly 1/3 of  raspberry sauce and  ¼ of Mascarpone frosting.
  • Add another cake layer and spread evenly the last  1/3 of  raspberry sauce and  ¼ of Mascarpone frosting.
  • Add the last cake layer on top and decorate with the last ¼ of Mascarpone mixture. Use a spoon to create a flower shape.
  • Refrigerate for at least 4-6 hours or overnight.