John Myers
Raspberry Cake with Mascapone
The perfect raspberry cake with mascapone recipe with a picture and simple step-by-step instructions.
- 3 Eggs
- 1 pinch Salt
- 150 g Sugar
- 2 tbsp Sugar
- 2 packet Vanilla sugar
- 100 g Flour
- 1 tsp Baking powder
- 375 g Raspberries
- 15 g Food starch
- 5 leaf Gelatin
- 250 g Mascarpone
- 200 g Cream cheese
- 2 tbsp Lemon juice
- 400 g Whipped cream
- Sifted powdered sugar
- 12 Raspberries fresh
- Preheat the oven to 175 degrees and line the bottom of a Sprinform (26 cm) with baking paper.
- Separate the eggs. Beat the egg whites until stiff, add salt, 75 grams of sugar and 1st pack. Sprinkle in the vanilla sugar. Stir in the egg yolks. Mix the flour and baking powder, sieve onto the custard and fold in carefully.
- Pour the biscuit mixture into the mold and smooth it out. Then sprinkle evenly with 2 tablespoons of sugar. Bake for 15-20 minutes. Take out and let cool down.
- Let the raspberries thaw and collect the juice. 150 ml of juice and puree with the raspberries. Strain the puree through a sieve and let the juice boil. Stir the starch with 2 tablespoons of juice until smooth and bind the simmering stock with it. Bring to the boil, remove from the stove. Cool down to hand warmth.
- Halve the cake horizontally and place a cake ring around the bottom.
- Soak the gelatin in cold water. Mix the mascapone, cream cheese, lemon juice and 75 grams of sugar with the whisk of the hand mixer for 2 minutes. Squeeze out and dissolve the gelatin and stir into the cream. Whip 300 grams of whipped cream until stiff and stir into the cream. Put the mascapone cream on the bottom of the cake.
- Stir the raspberry puree again well, then distribute it in dots on top of the cream and fold in like a streak. Smooth out the cream and place the 2nd biscuit base on it and refrigerate for at least 6 hours.
- Whip 8,100 grams of cream until stiff, fill into a piping bag with a star nozzle, remove the cake from the mold, dust with plenty of powdered sugar, sprinkle with cream and sprinkle with fresh raspberries.
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