Cake with mascarpone cream, raspberry jelly, and raspberry buttercream
I made this cake for my mother's birthday, thinking about what she would like and how to create something festive yet not overly complicated. I don't have a photo of the slice because the camera battery died right then, but the result was clearly appreciated. It's a cake made with simple layers, mascarpone cream, a layer of raspberry jelly, and fruit-flavored buttercream. I follow the steps below, which I have checked every time I've made the recipe. Quick Info Total Time: approx. 3-4 hours (including cooling and refrigeration time) Preparation Time: approx. 60-70 minutes Baking Time: 20-25 minutes Servings: 10-12, depending on how large you cut the slices Difficulty: medium Recipe Type: birthday cake or special occasions Ingredients For the sponge: 5 large eggs 1 pinch of salt 5 tablespoons sugar 1 packet vanilla sugar 3 tablespoons oil 5 tablespoons flour 1 teaspoon baking powder For the syrup: 2 teaspoons sugar (for caramelizing) 100 ml water For the jelly: 300 g raspberries (I used frozen) 2 tablespoons powdered sweetener (I used fructose) 200 ml juice made from: 1 apple, 1 orange, 1 carrot, 1 beetroot 1 tablespoon gelatin For the mascarpone cream: 400 ml heavy cream 250 g mascarpone 3 tablespoons powdered sweetener (fructose) For the raspberry buttercream: 150 g butter (82% fat, at room temperature) 300 ml milk 2 tablespoons cornstarch 3 tablespoons powdered sweetener (fructose) 1/4 of the raspberry jelly (from the prepared quantity above) For decoration: Chocolate flakes, to taste Preparation Method 1. Sponge 1. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. 2. Gradually add the sugar and vanilla sugar, mixing until well combined. 3. Add the yolks one at a time on low speed, then drizzle in the oil. 4. Gently fold in the flour mixed with baking powder using a whisk, being careful not to deflate the mixture. 5. Pour the batter into a round cake pan lined with parchment paper. 6. Bake in a preheated oven at 170°C for 20-25 minutes. When done, turn off the oven and let the sponge cool slowly, preferably overnight. 2. Raspberry Jelly 1. Place the raspberries in a small pot, thaw them just enough to mix easily, then cook over low heat for 10 minutes until soft. 2. Strain the raspberries through a sieve to remove the seeds, leaving a smooth puree. 3. Juice the apple, orange, carrot, and beetroot until you have 200 ml of juice. 4. Mix the juice with the gelatin and add it to the warm raspberry puree. 5. Add the sweetener and stir until completely dissolved. 6. Reserve one-third of the jelly (about 1/4 of the total) for the buttercream. Pour the rest into a round dish smaller than the cake and refrigerate for at least an hour to set. 7. To remove the set jelly, dip the dish in hot water for a few seconds (without letting water get into the jelly), then invert the jelly. 3. Syrup 1. Caramelize the 2 teaspoons of sugar in a small pot, add 100 ml of water, stir, and let it cool. 4. Mascarpone Cream 1. Whip the heavy cream with the sweetener until stiff. 2. Gradually fold in the mascarpone, mixing gently without deflating the mixture. 5. Raspberry Buttercream 1. Beat the room temperature butter until fluffy with a mixer. 2. Heat 200 ml of the 300 ml milk. 3. Dissolve the 2 tablespoons of cornstarch in the remaining 100 ml of cold milk and add it to the hot milk when it starts to boil. 4. Add the sweetener, stirring continuously until it thickens like a pudding. Let it cool, stirring occasionally to prevent a skin from forming. 5. Once the pudding has completely cooled, gradually add the reserved raspberry jelly. 6. In the mixer, add one tablespoon of the pudding with jelly to the butter until the mixture is finished. This will yield a firmer pink cream after chilling. 6. Assembly 1. Remove the cooled sponge from the pan and peel off the parchment paper. Cut it in half horizontally. 2. Place the first layer back in the ring pan, soak it with half of the caramel syrup. 3. Place the set fruit jelly as centrally as possible. 4. Pour the mascarpone cream on top, level it, and refrigerate for 1 hour. 5. Place the second layer of sponge on top, lightly poke it with a toothpick, and soak it with the remaining syrup. 6. Chill for 30 minutes to set. 7. Remove the ring from the pan, cover the cake with raspberry buttercream, smoothing it evenly on the sides. 8. For decoration, reserve a few tablespoons of buttercream and decorate as inspired. Sprinkle chocolate flakes on top. Why I Make This Recipe Often It’s a cake balanced in taste and texture. The sponge is simple and rises well, requiring no expensive ingredients. The jelly and mascarpone cream provide a pleasant contrast, while the buttercream holds up well for decoration. If kept in the fridge, it slices beautifully without falling apart. Tips and Variations Tips The buttercream firms up if kept in the fridge, so I recommend using it at room temperature. If it curdles or is too stiff, microwave it for a few seconds just to soften it slightly, then mix again. The sponge is easier to work with if you let it cool overnight. When removing the fruit jelly from the dish, don’t leave it too long in hot water – a few seconds are sufficient. Substitutions You can use sugar instead of fructose or any sweetener you prefer. The milk in the buttercream can be replaced with a plant-based alternative, but the texture will be slightly different. Frozen raspberries can be swapped with other berries; the result won’t be identical, but it works. Variations You can add fresh fruit between layers for more texture. If you don’t want buttercream on the sides, you can simply cover it with whipped cream and mascarpone. For a more intense color in the cream, use more concentrated beet juice in the jelly. Serving Ideas Thin slices, as the cake is dense. It pairs well with coffee or tea, served cold straight from the fridge. Frequently Asked Questions 1. Can the cake be made with just sugar instead of fructose? Yes, you can use sugar in the same quantities as fructose. 2. Can I use store-bought jelly instead of homemade? Yes, but it may be sweeter or more gelatinous than the one made from the recipe. 3. How do I know when the sponge is baked enough? The sponge should be golden and not leave traces on a toothpick. 4. How do I prevent the buttercream from becoming too firm? Work with it at room temperature and only refrigerate it after finishing the cake. 5. What should I do if my buttercream curdles? Gently heat it in the microwave for a few seconds and mix again. Nutritional Values (estimate per serving, for 12 servings) Approximately 320-350 kcal/serving Protein: 5-6 g Fat: 18-20 g Carbohydrates: 32-35 g Values may vary depending on the exact amount of sugar/sweetener used and slice size. It contains no ingredients with many additives or trans fats. Storage and Reheating The cake lasts in the fridge for 2-3 days, covered or in a box. The sponge and creams remain firm and do not ooze. I do not recommend freezing, as the texture will not remain the same. It does not require reheating and is served cold.
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