Raspberry Vanilla Cake
Step 1: Vanilla Layers
3 cups (375g) all purpose flour
3 tsp (12g) baking powder
½ tsp (2g) salt
Sift and set aside
1 cup (226g) unsalted butter, room temperature
1 2/3 cups (335g) sugar
2 tsp (10g) vanilla extract
5 eggs, one at a time
Gradually add flour mixture
Alternate with 1 cup (240ml) milk
Butter and dust with flour two 9 inch (23cm) cake pans
Pour the batter evenly
Bake at 350F (180C) for about 30 minutes
Let cool for 10 minutes
Let them cool completely
Step 2: Raspberry Sauce
25oz (700g) fresh or frozen raspberries
⅔ cup (135g) sugar
2 tbsp (30ml) water + 1 tbsp (15ml) lemon juice
Bring to a simmer, stirring occasionally for about 20-30 minutes
Sieve to remove seeds
Let it cool completely
1 pound (500g) Mascarpone cheese, room temperature
3/4 cup (90g) powdered sugar
2 tsp (10g) vanilla extract
Mix to combine
2 ½ cups (560g) heavy cream, (35%fat), chilled
Whip until stiff peaks form
Gently fold into the Mascarpone mixture
Refrigerate until ready to use
Step 3: Assemble the cake
Divide each layer in two
Spread evenly with ⅓ of raspberry sauce
½ inch (13mm) plain tip
Spread ¼ of Mascarpone frosting
⅓ raspberry sauce
¼ of Mascarpone frosting
Last ⅓ raspberry sauce
¼ of Mascarpone frosting
Last ¼ Mascarpone frosting
Use a spoon to create a flower shape
Refrigerate for 4-6 hrs or overnight
Fresh raspberries
Mint leaves