Mascarpone and Raspberry Cake
Whenever I have fresh or frozen raspberries and feel like making a refreshing dessert, I whip up this cake. I've made it for birthdays as well as just because, since it's easy and doesn’t require much experience to turn out well. The recipe is simple, with readily available ingredients, and has a balanced flavor without being too sweet or heavy.
Quick Info
Total time: about 4 hours (including cooling)
Actual preparation time: about 45-50 minutes
Baking time for the base: 25 minutes
Servings: 8-10 regular slices
Difficulty: medium
Recipe type: dessert, birthday cake, or summer cake
Ingredients
For the base:
3 eggs
90 g sugar
75 g flour
15 g cocoa powder
a pinch of salt
For the cream and assembly:
250 g mascarpone
150 g sour cream
250 g whipped cream
300 g raspberries (plus a few for decoration)
200 g sugar
15 g gelatin (sheets or granules)
fruit syrup (for soaking, optional)
grated chocolate (for decoration, optional)
Preparation Method
1. The Base
1.1. I separated the eggs and whipped them together with the sugar and a pinch of salt for 20 minutes until they became very frothy and light in color. It's important not to rush this step; otherwise, the base won’t be airy.
1.2. I sifted the flour with the cocoa powder, then gently folded them in with a spatula, moving from bottom to top to avoid deflating the mixture.
1.3. I poured the mixture into a round cake pan (20-22 cm) lined with parchment paper and leveled it. I baked it in the oven at 180°C for about 25 minutes, until it passed the toothpick test.
1.4. Once baked, I removed the base from the pan and let it cool completely.
2. Raspberry Purée
2.1. I set aside a few raspberries for decoration. I blended the rest to make a purée.
2.2. If you want a seedless purée, you can strain it through a fine sieve. I usually use it as is; the texture doesn’t bother me.
3. Gelatin
3.1. I soaked the gelatin in cold water for about 10 minutes until it swelled well.
3.2. After it softened, I transferred the bowl to a double boiler and kept it on low heat until it completely dissolved. It shouldn’t boil.
3.3. I set the gelatin aside to cool, but I didn’t let it set.
4. The Cream
4.1. I mixed the mascarpone with the sour cream and sugar until smooth.
4.2. I divided the resulting mixture into two equal bowls.
4.3. In one half, I added the raspberry purée and mixed it.
4.4. When the gelatin reached a bearable temperature, I divided it: one-third into the white cream, the rest into the raspberry cream. I mixed quickly to distribute it evenly.
4.5. I whipped the cream and divided it equally between the two cream mixtures. I carefully folded them in with wide movements to avoid losing volume.
5. Assembly
5.1. I placed the base on a serving platter and put the removable ring from the cake pan around it.
5.2. I soaked the base with a little fruit syrup. This is optional, but I find it makes the cake more enjoyable, especially if it has been in the fridge.
5.3. I spooned the two types of cream alternately on top of the base: a spoonful of white cream, then a spoonful of pink cream, directly over the base. I continued until I used everything.
5.4. Finally, I gently leveled the surface with a spatula.
5.5. I left the cake in the fridge for at least 3 hours until it set.
6. Decoration
6.1. After the cream was completely chilled and set, I removed the ring from the cake pan.
6.2. I decorated with the reserved raspberries and grated chocolate.
Why I Make This Recipe Often
I prepare it because it doesn’t require complicated techniques and doesn’t take long, aside from the cooling time. The cream has a light texture and isn’t cloying, while the raspberries give it a fresh taste. The simple cocoa base pairs well with the light cream. It slices nicely and keeps in the fridge for a few days without getting soggy or losing flavor.
Tips and Variations
Tips
1. If you want a smoother cream, feel free to strain the raspberry purée.
2. For whipped cream, use it as cold as possible; it whips faster and holds its shape better.
3. The gelatin should not boil; otherwise, it loses its properties.
4. Once you’ve mixed the gelatin into the cream, work fairly quickly to prevent it from setting too fast.
Substitutions
1. You can use other fruits, such as blueberries or blackberries, in the same way as raspberries.
2. Sour cream can be replaced with creamy yogurt for a lighter cream.
3. If you don’t have fruit syrup, you can use fruit juice or even water with a little sugar to soak the base.
Variations
1. Sometimes I add a thin layer of raspberry jam over the base before adding the cream for a more intense flavor.
2. If you want a more festive look, you can create patterns with a fork or a toothpick on the surface when alternating the creams.
3. You can also add small pieces of fresh fruit into the cream for extra texture.
Serving Ideas
1. It pairs well with plain coffee or unsweetened tea.
2. It can be served as a dessert at summer parties or celebrations.
3. If you want firmer slices, leave the cake in the fridge overnight.
Frequently Asked Questions
1. Can I use frozen raspberries?
Yes. Let them thaw, then purée them. If they are very watery, drain a little liquid before using.
2. Can I make the base a day in advance?
Yes, it’s actually recommended to bake it ahead of time and keep it wrapped so it’s completely cool when assembling.
3. What can I substitute for mascarpone?
The closest options are very fine fresh cow cheese or cream cheese, but the final taste will be slightly different.
4. Will the cream be too soft if I reduce the sugar?
It’s fine to reduce the sugar by 10-20%, but don’t eliminate it completely, as it also helps with consistency.
5. Can I make the recipe without gelatin?
For that texture, I don’t recommend it. If you don’t want to use gelatin, you’ll need to adapt with another gelling agent, but I haven’t tested it with agar-agar or others.
Nutritional Values
Approximately, one slice (from 10): about 290-320 kcal.
Per slice ratio: 4 g protein, 19 g fat, 26 g carbohydrates.
Values are approximate and depend on the cream, how much sugar you use, or if you replace the sour cream with yogurt.
Storage and Reheating
It keeps well in the fridge, in a sealed container, for 2-3 days. I don’t recommend freezing, as the cream loses its texture. There’s no need to reheat; it’s served cold, straight from the fridge.
Whenever I have fresh or frozen raspberries and feel like making a refreshing dessert, I whip up this cake. I've made it for birthdays as well as just because, since it's easy and doesn’t require much experience to turn out well. The recipe is simple, with readily available ingredients, and has a balanced flavor without being too sweet or heavy.
Quick Info
Total time: about 4 hours (including cooling)
Actual preparation time: about 45-50 minutes
Baking time for the base: 25 minutes
Servings: 8-10 regular slices
Difficulty: medium
Recipe type: dessert, birthday cake, or summer cake
Ingredients
For the base:
3 eggs
90 g sugar
75 g flour
15 g cocoa powder
a pinch of salt
For the cream and assembly:
250 g mascarpone
150 g sour cream
250 g whipped cream
300 g raspberries (plus a few for decoration)
200 g sugar
15 g gelatin (sheets or granules)
fruit syrup (for soaking, optional)
grated chocolate (for decoration, optional)
Preparation Method
1. The Base
1.1. I separated the eggs and whipped them together with the sugar and a pinch of salt for 20 minutes until they became very frothy and light in color. It's important not to rush this step; otherwise, the base won’t be airy.
1.2. I sifted the flour with the cocoa powder, then gently folded them in with a spatula, moving from bottom to top to avoid deflating the mixture.
1.3. I poured the mixture into a round cake pan (20-22 cm) lined with parchment paper and leveled it. I baked it in the oven at 180°C for about 25 minutes, until it passed the toothpick test.
1.4. Once baked, I removed the base from the pan and let it cool completely.
2. Raspberry Purée
2.1. I set aside a few raspberries for decoration. I blended the rest to make a purée.
2.2. If you want a seedless purée, you can strain it through a fine sieve. I usually use it as is; the texture doesn’t bother me.
3. Gelatin
3.1. I soaked the gelatin in cold water for about 10 minutes until it swelled well.
3.2. After it softened, I transferred the bowl to a double boiler and kept it on low heat until it completely dissolved. It shouldn’t boil.
3.3. I set the gelatin aside to cool, but I didn’t let it set.
4. The Cream
4.1. I mixed the mascarpone with the sour cream and sugar until smooth.
4.2. I divided the resulting mixture into two equal bowls.
4.3. In one half, I added the raspberry purée and mixed it.
4.4. When the gelatin reached a bearable temperature, I divided it: one-third into the white cream, the rest into the raspberry cream. I mixed quickly to distribute it evenly.
4.5. I whipped the cream and divided it equally between the two cream mixtures. I carefully folded them in with wide movements to avoid losing volume.
5. Assembly
5.1. I placed the base on a serving platter and put the removable ring from the cake pan around it.
5.2. I soaked the base with a little fruit syrup. This is optional, but I find it makes the cake more enjoyable, especially if it has been in the fridge.
5.3. I spooned the two types of cream alternately on top of the base: a spoonful of white cream, then a spoonful of pink cream, directly over the base. I continued until I used everything.
5.4. Finally, I gently leveled the surface with a spatula.
5.5. I left the cake in the fridge for at least 3 hours until it set.
6. Decoration
6.1. After the cream was completely chilled and set, I removed the ring from the cake pan.
6.2. I decorated with the reserved raspberries and grated chocolate.
Why I Make This Recipe Often
I prepare it because it doesn’t require complicated techniques and doesn’t take long, aside from the cooling time. The cream has a light texture and isn’t cloying, while the raspberries give it a fresh taste. The simple cocoa base pairs well with the light cream. It slices nicely and keeps in the fridge for a few days without getting soggy or losing flavor.
Tips and Variations
Tips
1. If you want a smoother cream, feel free to strain the raspberry purée.
2. For whipped cream, use it as cold as possible; it whips faster and holds its shape better.
3. The gelatin should not boil; otherwise, it loses its properties.
4. Once you’ve mixed the gelatin into the cream, work fairly quickly to prevent it from setting too fast.
Substitutions
1. You can use other fruits, such as blueberries or blackberries, in the same way as raspberries.
2. Sour cream can be replaced with creamy yogurt for a lighter cream.
3. If you don’t have fruit syrup, you can use fruit juice or even water with a little sugar to soak the base.
Variations
1. Sometimes I add a thin layer of raspberry jam over the base before adding the cream for a more intense flavor.
2. If you want a more festive look, you can create patterns with a fork or a toothpick on the surface when alternating the creams.
3. You can also add small pieces of fresh fruit into the cream for extra texture.
Serving Ideas
1. It pairs well with plain coffee or unsweetened tea.
2. It can be served as a dessert at summer parties or celebrations.
3. If you want firmer slices, leave the cake in the fridge overnight.
Frequently Asked Questions
1. Can I use frozen raspberries?
Yes. Let them thaw, then purée them. If they are very watery, drain a little liquid before using.
2. Can I make the base a day in advance?
Yes, it’s actually recommended to bake it ahead of time and keep it wrapped so it’s completely cool when assembling.
3. What can I substitute for mascarpone?
The closest options are very fine fresh cow cheese or cream cheese, but the final taste will be slightly different.
4. Will the cream be too soft if I reduce the sugar?
It’s fine to reduce the sugar by 10-20%, but don’t eliminate it completely, as it also helps with consistency.
5. Can I make the recipe without gelatin?
For that texture, I don’t recommend it. If you don’t want to use gelatin, you’ll need to adapt with another gelling agent, but I haven’t tested it with agar-agar or others.
Nutritional Values
Approximately, one slice (from 10): about 290-320 kcal.
Per slice ratio: 4 g protein, 19 g fat, 26 g carbohydrates.
Values are approximate and depend on the cream, how much sugar you use, or if you replace the sour cream with yogurt.
Storage and Reheating
It keeps well in the fridge, in a sealed container, for 2-3 days. I don’t recommend freezing, as the cream loses its texture. There’s no need to reheat; it’s served cold, straight from the fridge.