Raspberry and mascarpone cake

Ingredients

For the sponge

• 9 medium eggs
• 80 g granulated sugar
• 100 g granulated sugar
• 50 ml oil
• 1/4 teaspoon salt
• 150 g flour
• 40 g cocoa with 22% fat

For the raspberry cream

• 300 g raspberries
• 130 g sugar
• 20 g powdered gelatin
• 600 g liquid cream with 30% fat

For the mascarpone cream

• 200 g liquid cream
• 250 g mascarpone
• 1 1/2 tablespoons sugar

For the syrup

• 50 ml concentrated raspberry syrup
• 100 ml still water

Preparation

1. Preheat the oven to 180°C. Line a 24 cm round cake tin with baking paper. 2. Separate the egg whites from the yolks. Beat the yolks with 80 g sugar until pale and tripled in volume. Add 50 ml oil and beat for another 1 minute. 3. Beat the egg whites with 1/4 teaspoon salt until foamy. Add 100 g sugar and keep beating until it dissolves and the whites hold stiff peaks. 4. Fold the egg whites into the yolks in 2-3 circular motions. 5. Sift 150 g flour mixed with 40 g cocoa in three batches, folding from the bottom up after each addition. 6. Pour the batter into the prepared tin and bake for 35-45 minutes, until a toothpick inserted in the middle comes out clean. 7. Leave the sponge to cool completely, about 2 hours. Cut it into three layers. 8. Put 300 g raspberries and 130 g sugar in a heavy-based saucepan. Simmer over low heat for 15 minutes, stirring occasionally, until the syrup thickens. Cool the mixture completely, about 30 minutes, in a bowl set in cold water. 9. Bloom 20 g gelatin in 100 g liquid cream for 10 minutes. Melt it over a double boiler for about 5 minutes, until no granules are visible, then leave it to cool slightly. 10. Beat the remaining 500 g liquid cream until thick and voluminous. Add the cooled raspberries and dissolved gelatin, then beat until smooth. 11. Line a 24 cm springform tin with plastic wrap. Mix 50 ml concentrated raspberry syrup with 100 ml water. Place the first sponge layer in the tin and brush it with one third of the liquid. Spread half the raspberry cream over it, then add the second layer, brush it with another third of the liquid and spread over the remaining cream. Place the last layer on top and brush it with the remaining liquid. Refrigerate the cake for at least 4 hours. 12. Place a platter over the tin and turn the cake out onto it. Release the tin and remove the plastic wrap. 13. Beat 200 g liquid cream with 1 1/2 tablespoons sugar until stiff. Mix 100 g of the whipped cream with 250 g mascarpone, then fold in the remaining 100 g of whipped cream with a spatula. Cover the cake with a thin layer of cream. 14. Put the remaining cream in a piping bag fitted with a star nozzle and pipe roses. Refrigerate the cake for at least 2 hours.