Mascarpone and Raspberry Cream Cake
Some time ago, I had a few friends over and wanted to prepare a dessert that was both delicious and not too difficult to make. I had in mind a combination of chocolate and raspberry, which has always seemed fitting to me. I started with a cocoa sponge cake, added a quick raspberry syrup to soak it, made a simple mascarpone cream with two shades, and finished with a chocolate glaze. The cake turned out balanced, with a fresh taste and not too sweet, and my guests were satisfied. Quick Info Total time: approx. 12 hours (including overnight cooling time) Actual preparation time: 40-50 minutes Baking time: 25 minutes for the sponge Servings: 12-16, depending on how you slice it Difficulty: medium Recipe type: cream cake, special occasions or gatherings Ingredients For the sponge (cocoa sponge cake): 6 eggs 6 tablespoons sugar 3 tablespoons water 3 tablespoons oil 50 g cocoa powder 6 tablespoons all-purpose flour 1 packet baking powder 1 tablespoon Marsala wine (optional, for flavor) For the raspberry mascarpone cream: 2 tubs mascarpone (500 g total) 200 g heavy cream 2 tablespoons honey 400 g raspberries (can be frozen) 50 ml water 1 packet gelatin For the glaze: 100 g milk chocolate 100 g dark chocolate (approx. 75%) 200 g heavy cream Preparation Method 1. Preparing the sponge: 1.1. Separate the egg whites from the yolks. In a bowl, beat the yolks with the sugar until creamy. 1.2. Gradually add the water, oil, cocoa, and Marsala wine. Mix until smooth. 1.3. In another bowl, whip the egg whites until stiff peaks form. 1.4. Gently fold the egg whites into the yolk mixture, mixing slowly from the bottom up. 1.5. Gradually add the flour and baking powder, mixing gently with a spatula. 1.6. Pour the mixture into a baking pan (lined with parchment paper). Level it out and place in the preheated oven at 180°C for about 25 minutes. The sponge should spring back when touched. 1.7. Remove the sponge from the oven and let it cool completely in the pan. 2. Raspberry mascarpone cream: 2.1. In a bowl, combine the mascarpone, heavy cream, and honey. Mix until smooth. 2.2. Place the raspberries (they can be frozen, no need to thaw) in a small saucepan with 50 ml of water. 2.3. Add 2-3 tablespoons of sugar, depending on how tart or sweet you want the cream to be. 2.4. Simmer the mixture over low heat until the sugar dissolves and the raspberries soften. 2.5. Strain the sauce if you don’t want seeds in the cream (optional). 2.6. Divide the sauce into two: one for soaking the sponge and the other for the cream. 2.7. Prepare the gelatin according to the package instructions (usually, it should be hydrated in a little cold water). 2.8. Heat the remaining raspberry sauce in the saucepan (without boiling), add the hydrated gelatin, and stir until completely dissolved. Let it cool. 2.9. Divide the mascarpone cream into two bowls. Leave one plain (white), and in the other, add the raspberry sauce with gelatin. Mix well. You will have two creams: one white and one pink with raspberry flavor. 3. Assembly: 3.1. Leave the sponge in the pan where it was baked. 3.2. Pour the cooled raspberry sauce over the sponge, distributing it evenly. The sponge should be well soaked. 3.3. Add alternating layers of white cream and raspberry cream (you can spoon it on, there's no need for perfect shapes). 3.4. Place the pan in the refrigerator, ideally overnight, for the cream to set. 4. Chocolate glaze: 4.1. In a small saucepan, heat the heavy cream with the pieces of both milk and dark chocolate. 4.2. Stir frequently and remove from heat before it starts to boil. 4.3. Mix until all the chocolate is melted. Let the glaze cool slightly so it’s not too runny. 4.4. Remove the cake from the pan, trim the edges for a cleaner look. 4.5. Pour the glaze over the cake, letting it flow naturally. If you like, you can make chocolate lines on top with a spoon. 4.6. Place the cake back in the fridge for a few hours until the glaze sets. Why I make this recipe often The combination of mascarpone, raspberry, and chocolate works every time I need a more festive dessert without much effort. It can be prepared the day before, and the taste remains fresh and balanced. The cream is not heavy, the sponge soaks well, and the raspberry adds just the right amount of acidity. It slices cleanly and looks great when served. Tips and Variations Tips If you don’t want raspberry seeds, strain the sauce through a fine sieve. Do not rush the cooling in the freezer; the cream needs to set slowly in the fridge. Do not let the gelatin boil, just melt it. Incorporate the egg whites slowly to avoid losing air in the mixture. Substitutions If you don’t have Marsala wine, you can omit it or use another flavored liqueur, but don’t use too much as it may change the sponge texture. You can also use mixed berries instead of raspberries. If you don’t have dark chocolate, just use milk chocolate, but the glaze will be sweeter. Variations You can add some fresh raspberries between the layers of cream. The glaze can be made with only dark chocolate or only milk chocolate, depending on your preference. The layers of cream can be alternated in different ways – perfect symmetry is not necessary. Serving Ideas It slices best when cold, with a knife dipped in hot water. You can decorate with fresh raspberries or a little cocoa powder. It also works with a sprinkle of powdered sugar on top for a more classic look. Frequently Asked Questions 1. Can I use light mascarpone in this recipe? You can, but the texture of the cream will be less dense and may not set as well. 2. How do I know if the sponge is baked enough? Gently press with your finger; if the sponge springs back to its original shape, it’s done. You can also test with a toothpick – it should come out clean. 3. What can I do if I don’t have frozen raspberries? You can use fresh raspberries or, if needed, a mix of berries, adjusting the sugar amount to taste. 4. Can the glaze be made without cream? I do not recommend it; the cream helps with the texture and shine of the glaze; otherwise, it may set too hard or become too thick. 5. What type of cream should I use for the cream and glaze? Ideally, use heavy cream or cream with a high-fat content (over 30%) for good consistency and a finer taste. Nutritional Values (Estimates) For an average serving (out of 14 servings), approx.: Calories: 350-380 kcal Protein: 5-6 g Carbohydrates: 32-36 g Fat: 20-23 g These are rough calculations, especially since it depends on how thick the cream layers are, how much glaze you put on each slice, and how much sugar you add to the raspberry sauce. Storage and Reheating The cake keeps very well in the refrigerator, covered, for up to 4 days. I do not recommend freezing it – the cream changes texture after thawing. It is served directly from the fridge. There’s no need to reheat it. If you want to prepare in advance, you can make the sponge a day ahead and the cream separately, then assemble in the evening.
Preparation
I first prepared the cocoa base: I separated the egg whites from the yolks. I mixed the yolks with sugar, then gradually added water, oil, cocoa, and Marsala wine (a sweeter wine) for flavor. I gently folded in the whipped egg whites into the mixture, after which I incorporated the flour and baking powder spoon by spoon. I poured the mixture into a baking tray lined with parchment paper and baked the base for about 25 minutes in the preheated oven. Meanwhile, I prepared the cream: In a bowl, I combined mascarpone cream, sour cream, and honey. I mixed them until well blended. I heated the frozen raspberries with 50 ml of water, no more. I added 2-3 tablespoons of sugar, but you can add more if you prefer a sweeter cream. I liked it slightly sweet and tangy. Once the sugar melted, I set aside half of the raspberry sauce to cool. To the remaining sauce in the pot, I added the hydrated gelatin and turned off the heat. I mixed well to incorporate all the gelatin. I divided the mascarpone cream into two bowls, leaving one with the white cream and adding the raspberry sauce with gelatin to the other. I wanted to have cream in two shades. I assembled the cake in the tray where I baked the base. I poured the cooled raspberry sauce over the base to soak it, covering the entire surface. Then I layered the cream, alternating white and pink (with raspberry). I left the tray in the fridge overnight to set the cream well. The next day, I took the cake out onto a platter and trimmed the edges. I proceeded to prepare the chocolate glaze: I heated the cream with the chocolate broken into small pieces. I preferred to combine sweet chocolate with dark chocolate so that the glaze would satisfy all tastes. I turned off the heat before the cream reached boiling point. I mixed until the chocolate melted, then glazed the cake. I didn’t use any piping bag; I just took a spoonful of the chocolate cream and drew zigzags over the mascarpone cream. I placed the platter with the cake in the fridge to set the glaze. I invite you to try it; it's a delicious cake. You can strain the seeds from the raspberry sauce if you don’t like them.
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