The summer is about to end and with it will come an end to the bounty that summer brings: raspberries, strawberries, blueberries and blackberries…
I love using all sorts of berries in my desserts but raspberries are my go to berries for desserts. They make everything look and taste gorgeous.
In this cake, the tanginess and sweetness of raspberries combined with the creaminess of mascarpone cheese frosting result in a beautiful cake with lots of flavour.
I also added a bit of yogurt which made the sponge extra soft and moist.
I made two cakes but you can halve the ingredients and make a single layer cake if you want.
I hope you will give it a try and let me know if you make it!
Happy baking!
& hello autumn !
Vanilla cake with raspberry jam and mascarpone cream cheese frosting
Ingredients
- 180 gram plain flour all purpose flour (USA), maida (India)
- 160 gram sugar
- 150 gram butter unsalted
- 2 egg
- 120 ml yogurt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 tsp lemon zest
Raspberry Jam
- 300 gram raspberries fresh or frozen
- 30 gram sugar
- 20 ml lime juice
Cream cheese
- 250 gram mascarpone cheese or cream cheese
- 150 gram butter unsalted
- 150 gram powdered sugar
- 1 tsp lime zest
Garnishes
- 1 tbsp lime zest
- fresh raspberries
Instructions
Bake the Cake
- Pre heat the oven to 175C
- Butter two two 6 inch round pans and dust w flour
- Mix together flour, baking powder, baking soda, salt
- Beat together the butter and sugar on medium high speed until it's pale and fluffy, about five minutes
- Add in the eggs and yogurt. Beat until fully mixed
- Add in the flour slowly until it is fully incorporated and batter it smooth
- Add the batter in the two prepared pans
- Bake for 25-30 minutes until a skewer comes out clean
- Take the pans out of the oven and set on a rack to cool. Once the cakes cool down, put them in the freezer for half hour
- Take the cakes out of the freezer and slice each cake into two equal-sized slices
Make Raspberry Jam
- Add the all the ingredients in a pan and set on medium high heat until it comes to boil. Whisk continously
- Cook on low heat for about ten minutes. Stir so that it doesn't stick to the pan
- Set aside to cool
Make the Frosting
- Beat butter until it's pale and fluffy
- Add powdered sugar and beat for 5-6 minutes
- Add cream cheese and lime zest and mix for a minute or two
- Mix in the food colouring (optional)
Assemble the Cake
- Slather a layer of raspberry jam on top of each layer
- Add a layer of buttercream on top of the jam layer. Sprinkle lime zest on top. Assemble all the layer
- Start slathering buttercream all around the cake until the cake is evenly coated with buttercream on the top and all sides
- I normally cover the cake with buttercream in two separate steps rather than in one step. In the first step, spread a thin layer of buttercream all over the cake. After this, put the cake in the fridge for 15-20minutes. Then take the cake out of thefridge and spread the remainingbuttercream all over the cake. Doing it in two steps ensure that cake crumbsare secured in the first layer and the second layer is smooth. Use a spatula or a knife to achieve a smoothfinish. Dip the spatula in hot water between each pass to ensure a smooth finish
- Serve with fresh strawberries and lime slices
