I have made this raspberry and mascarpone cake base several times, especially when I need a light dessert that pairs well with fresh fruit. The base won't be as tall if you use a larger pan, even if you adjust the quantities, but the texture remains fluffy and the flavor is definitely superior to any cake made with baking powder. It's not very demanding in terms of technique, just in terms of ingredients and a few baking details.
Quick Info
Total time: approximately 3.5-4 hours, including cooling
Preparation time: 50 minutes
Baking time: 30-40 minutes
Servings: 10-12 slices, depending on how you cut it
Difficulty: medium
Recipe type: cake for special occasions or when you want something with fruit and mascarpone
Ingredients
For the base:
7 eggs
7 tablespoons cold water
12 tablespoons heaping sugar
12 tablespoons flour (or 10 tablespoons flour + 2 tablespoons cocoa if you want a cocoa base)
a pinch of salt
butter for greasing the pan
parchment paper
For the filling:
500 ml liquid cream (preferably unsweetened)
250 g mascarpone
6 tablespoons powdered sugar
200 g raspberries
2-3 packets of gelatin (prepare according to the instructions on the packet)
For soaking:
1 glass of natural fruit juice
For decoration:
250 ml liquid cream
raspberries for decoration
food coloring, optional
Preparation method
1. Preparing the base
Start by preparing all the ingredients for the base, measured accurately. Line a springform pan with parchment paper on the bottom and sides and grease it with butter. Separating the eggs is important: place the egg whites in a clean bowl, sprinkle a little salt, and beat with a mixer until stiff peaks form. Gradually add the sugar and mix for another 5-7 minutes until you have a glossy meringue that doesn't fall out of the bowl when turned upside down.
Add all the egg yolks at once and pour in the 7 tablespoons of water. Gently fold in with a spatula. Meanwhile, sift the flour (and cocoa if making a cocoa base). Incorporate the flour in three batches, using gentle movements to avoid losing the air in the mixture. Pour everything into the prepared pan, level it out, and gently shake the pan on the table.
Preheat the oven to 180°C. Bake the base for 30-40 minutes, without opening the oven door for the first 15 minutes. Check with a toothpick towards the end – if it comes out clean, it’s done. Let the base cool completely in the pan, then remove it and slice it horizontally in half.
2. The filling
Whip the liquid cream until it holds its shape, being careful not to turn it into butter. In a separate bowl, mix the mascarpone with the powdered sugar. Fold the mascarpone into the whipped cream, then add the raspberries and gently mix to avoid crushing the fruit. Prepare the gelatin according to the packet instructions and pour it over the cream, mixing evenly. Keep the cream chilled while you slice the base.
3. Assembly
Place the first layer of the base on a serving plate and secure the ring of the springform pan around it. Soak the base with half of the fruit juice. Spread all the mascarpone and raspberry cream over it, leveling it out. Add the second layer of the base and soak it with the remaining juice. Cover and refrigerate for at least 3-4 hours, or overnight.
4. Decoration
Whip the cream for decoration. Once the cake has cooled, run a thin knife around the edge of the ring to prevent sticking. Remove the ring and decorate as desired with whipped cream, fresh raspberries, and, if you like, a little food coloring mixed into the cream.
Why I make this recipe often
This recipe is useful because the base can be used for any cake with a light cream. The mascarpone cream pairs well with various fruits, and the cake holds up nicely in the fridge. It can be easily adapted based on the season or what you have in the fridge.
Tips and variations
Tips
Do not open the oven door in the first 15 minutes, or the base won't rise.
If using a larger pan, the base will be thinner; adjust if you want a taller base.
Let the gelatin be only slightly warm when you pour it into the cream, so it doesn't cause the cream to curdle.
Substitutions
You can use plant-based cream if you don’t have liquid cream from animal sources, but the taste won't be the same.
Mascarpone can be replaced, if necessary, with full-fat cream cheese, but the texture will be denser.
Raspberries can be substituted with other berries, but adjust the quantity if the fruits are juicier.
Variations
For a cocoa base, use 10 tablespoons of flour and 2 tablespoons of cocoa instead of 12 tablespoons of flour.
If you want a more tangy cream, add a few drops of lemon juice to the mascarpone.
For a less sweet cake, reduce the powdered sugar in the cream to 4 tablespoons.
Serving ideas
It pairs well with a red fruit sauce or extra fresh fruit on top.
If making it for a special occasion, you can decorate the edges with toasted almond flakes.
Frequently asked questions
1. Can I make the cake a day in advance?
Yes, it’s actually better to let it chill overnight. It slices more neatly, and the cream sets sufficiently.
2. Can I freeze the cake?
I do not recommend it. The cream and mascarpone do not retain their texture after thawing, and the raspberries become watery.
3. What can I soak the base with if I don’t have natural fruit juice?
You can use compote or syrup diluted with water, possibly slightly sweetened. Water with a little lemon juice and sugar also works.
4. Can I use frozen raspberries?
Yes, but let them thaw and drain well before adding them to the cream; otherwise, they will make the cream soggy.
5. My base turned out flatter. What did I do wrong?
Most likely, the pan was too large, or you didn’t whip the egg whites enough. It’s important to stick to the quantities and not open the oven door in the first few minutes.
Nutritional values
Estimate for one slice from 12:
Calories: 350-400 kcal
Protein: 6-7 g
Carbohydrates: 35-40 g
Fats: 20-22 g
Sugars: 23-25 g
Values may vary depending on the cream, type of juice, and amount of sugar used. It’s a fairly calorie-dense cake, especially due to the mascarpone cream and whipped cream.
Storage and reheating
The cake keeps well in the fridge for 2-3 days, covered. It does not lend itself to reheating. Do not leave it at room temperature for more than 2-3 hours, especially in summer, due to the dairy cream. If it remains for more than 3 days, the cream may release water, and the base may become too soggy.
Quick Info
Total time: approximately 3.5-4 hours, including cooling
Preparation time: 50 minutes
Baking time: 30-40 minutes
Servings: 10-12 slices, depending on how you cut it
Difficulty: medium
Recipe type: cake for special occasions or when you want something with fruit and mascarpone
Ingredients
For the base:
7 eggs
7 tablespoons cold water
12 tablespoons heaping sugar
12 tablespoons flour (or 10 tablespoons flour + 2 tablespoons cocoa if you want a cocoa base)
a pinch of salt
butter for greasing the pan
parchment paper
For the filling:
500 ml liquid cream (preferably unsweetened)
250 g mascarpone
6 tablespoons powdered sugar
200 g raspberries
2-3 packets of gelatin (prepare according to the instructions on the packet)
For soaking:
1 glass of natural fruit juice
For decoration:
250 ml liquid cream
raspberries for decoration
food coloring, optional
Preparation method
1. Preparing the base
Start by preparing all the ingredients for the base, measured accurately. Line a springform pan with parchment paper on the bottom and sides and grease it with butter. Separating the eggs is important: place the egg whites in a clean bowl, sprinkle a little salt, and beat with a mixer until stiff peaks form. Gradually add the sugar and mix for another 5-7 minutes until you have a glossy meringue that doesn't fall out of the bowl when turned upside down.
Add all the egg yolks at once and pour in the 7 tablespoons of water. Gently fold in with a spatula. Meanwhile, sift the flour (and cocoa if making a cocoa base). Incorporate the flour in three batches, using gentle movements to avoid losing the air in the mixture. Pour everything into the prepared pan, level it out, and gently shake the pan on the table.
Preheat the oven to 180°C. Bake the base for 30-40 minutes, without opening the oven door for the first 15 minutes. Check with a toothpick towards the end – if it comes out clean, it’s done. Let the base cool completely in the pan, then remove it and slice it horizontally in half.
2. The filling
Whip the liquid cream until it holds its shape, being careful not to turn it into butter. In a separate bowl, mix the mascarpone with the powdered sugar. Fold the mascarpone into the whipped cream, then add the raspberries and gently mix to avoid crushing the fruit. Prepare the gelatin according to the packet instructions and pour it over the cream, mixing evenly. Keep the cream chilled while you slice the base.
3. Assembly
Place the first layer of the base on a serving plate and secure the ring of the springform pan around it. Soak the base with half of the fruit juice. Spread all the mascarpone and raspberry cream over it, leveling it out. Add the second layer of the base and soak it with the remaining juice. Cover and refrigerate for at least 3-4 hours, or overnight.
4. Decoration
Whip the cream for decoration. Once the cake has cooled, run a thin knife around the edge of the ring to prevent sticking. Remove the ring and decorate as desired with whipped cream, fresh raspberries, and, if you like, a little food coloring mixed into the cream.
Why I make this recipe often
This recipe is useful because the base can be used for any cake with a light cream. The mascarpone cream pairs well with various fruits, and the cake holds up nicely in the fridge. It can be easily adapted based on the season or what you have in the fridge.
Tips and variations
Tips
Do not open the oven door in the first 15 minutes, or the base won't rise.
If using a larger pan, the base will be thinner; adjust if you want a taller base.
Let the gelatin be only slightly warm when you pour it into the cream, so it doesn't cause the cream to curdle.
Substitutions
You can use plant-based cream if you don’t have liquid cream from animal sources, but the taste won't be the same.
Mascarpone can be replaced, if necessary, with full-fat cream cheese, but the texture will be denser.
Raspberries can be substituted with other berries, but adjust the quantity if the fruits are juicier.
Variations
For a cocoa base, use 10 tablespoons of flour and 2 tablespoons of cocoa instead of 12 tablespoons of flour.
If you want a more tangy cream, add a few drops of lemon juice to the mascarpone.
For a less sweet cake, reduce the powdered sugar in the cream to 4 tablespoons.
Serving ideas
It pairs well with a red fruit sauce or extra fresh fruit on top.
If making it for a special occasion, you can decorate the edges with toasted almond flakes.
Frequently asked questions
1. Can I make the cake a day in advance?
Yes, it’s actually better to let it chill overnight. It slices more neatly, and the cream sets sufficiently.
2. Can I freeze the cake?
I do not recommend it. The cream and mascarpone do not retain their texture after thawing, and the raspberries become watery.
3. What can I soak the base with if I don’t have natural fruit juice?
You can use compote or syrup diluted with water, possibly slightly sweetened. Water with a little lemon juice and sugar also works.
4. Can I use frozen raspberries?
Yes, but let them thaw and drain well before adding them to the cream; otherwise, they will make the cream soggy.
5. My base turned out flatter. What did I do wrong?
Most likely, the pan was too large, or you didn’t whip the egg whites enough. It’s important to stick to the quantities and not open the oven door in the first few minutes.
Nutritional values
Estimate for one slice from 12:
Calories: 350-400 kcal
Protein: 6-7 g
Carbohydrates: 35-40 g
Fats: 20-22 g
Sugars: 23-25 g
Values may vary depending on the cream, type of juice, and amount of sugar used. It’s a fairly calorie-dense cake, especially due to the mascarpone cream and whipped cream.
Storage and reheating
The cake keeps well in the fridge for 2-3 days, covered. It does not lend itself to reheating. Do not leave it at room temperature for more than 2-3 hours, especially in summer, due to the dairy cream. If it remains for more than 3 days, the cream may release water, and the base may become too soggy.