Molehill with raspberry
The molehill cake with raspberries was made one afternoon when I was craving something that reminded me of spring. The base is quite simple, and the mascarpone and raspberry cream comes together quickly if you have everything on hand, but patience is needed for cooling and assembling. It's not a complicated cake; it just needs to chill overnight or at least for a few hours to hold its shape when you cut it.
Quick Info
Total time: about 4-5 hours (including cooling in the fridge)
Actual preparation time: 60-70 minutes
Baking time: 30-40 minutes
Servings: 10-12
Difficulty: medium
Recipe type: celebration cake or weekend dessert
Ingredients
Base
5 large eggs
12 tablespoons sugar
6 tablespoons flour
50 g cocoa powder
2 tablespoons oil
1 packet baking powder with saffron (or regular if you don't have it)
a pinch of salt
Cream
1 box mascarpone (250 g)
2 tablespoons milk
100 ml liquid cream (I used Hulala)
2 egg yolks
150 g brown sugar
10 g gelatin
200 g raspberries
Decoration
Whipped cream (only if you want to make "moles" on top)
Preparation Method
1. The Base
1. Separate the eggs. Beat the egg whites with a pinch of salt until foamy, then gradually add 6 tablespoons of sugar, continuing to beat until you achieve a firm meringue.
2. In a separate bowl, beat the egg yolks with 6 tablespoons of sugar until the sugar mostly dissolves and the mixture lightens in color. Add the oil and mix a bit more.
3. Incorporate the cocoa powder and baking powder into the egg yolks. Mix well, then add the sifted flour.
4. Finally, fold the meringue into the egg yolk mixture in 2-3 batches, using a spatula and gentle, upward motions to avoid deflating the mixture.
5. Pour the batter into a round cake pan (20 cm in diameter) lined with parchment paper. Level it out and place it in a preheated oven at 180°C. Bake for 30-40 minutes or until a toothpick comes out clean.
6. Remove the base from the pan and let it cool completely on a wire rack.
2. The Cream
1. Mix the egg yolks with the brown sugar and milk. Place everything over a double boiler, stirring continuously until it thickens and the sugar has dissolved (about 10-15 minutes). The mixture should not boil. Let it cool for 5-10 minutes.
2. Meanwhile, soak the gelatin in cold water according to the instructions on the package.
3. In a bowl, place the mascarpone. Whip the cream separately until firm.
4. When the egg yolk mixture is warm but not hot, add the hydrated gelatin. Stir until completely dissolved.
5. Fold the egg yolk mixture with gelatin into the mascarpone. Gently mix, then add the whipped cream and combine.
3. Assembly
1. The cooled base is hollowed out in the center, carefully leaving a margin of about one finger's thickness and a base of 1-1.5 cm. The removed core can be crumbled by hand or with a fork.
2. Pour some of the cream into the hollowed part of the base, then add half of the raspberries. Continue with the remaining cream and the rest of the raspberries, then cover with the remaining cream. Make sure it reaches the edges so you can stick the crumbs.
3. Sprinkle the crumbled base pieces on top and around the sides, pressing gently to adhere. You can optionally decorate the top with some whipped cream, depending on your preference.
4. Refrigerate the cake for at least 3-4 hours, ideally overnight, to allow it to set and for the cream to settle.
Why I Make This Recipe Often
For me, the raspberry molehill is useful when I need a cake that looks interesting but doesn’t require complicated techniques. I like that it can be prepared in advance, and the raspberry and mascarpone flavor is fresh and pairs well with the moist base. It keeps well in the fridge, so there's no rush to finish it.
Tips and Variations
Tips
Be patient and let the base cool completely; otherwise, it may break when hollowing.
When working with gelatin, never add it to hot cream, or it won't set properly.
If using frozen raspberries, drain any excess water before adding them to the cake.
Substitutions
Hulala cream can be replaced with natural whipped cream.
If you don't have saffron baking powder, use regular baking powder.
Mascarpone can be substituted with fine cream cheese, but the texture will be slightly different.
You can also use other berries if you don't have raspberries.
Variations
You can add a few drops of vanilla or rum essence to the base or cream for extra flavor.
Instead of a plain base, you can add some chocolate chips to the batter for a different texture.
You might try adding a thin layer of raspberry jam inside, between the cream and raspberries, for more fruit flavor.
Serving Ideas
The cake slices easily if it has chilled overnight.
It can be served at family gatherings, festive meals, or as a dessert with coffee.
Optionally, you can decorate each slice with a few fresh raspberries and a dollop of whipped cream.
Frequently Asked Questions
1. Does it have to be fresh raspberries, or can I use frozen?
You can use frozen raspberries, but they should be well-drained. If they have too much water, they can make the cream soggy.
2. Can I make the base a day in advance?
Yes, the base can be made a day in advance and keeps well wrapped in plastic in the fridge.
3. Can I leave out the gelatin if I don’t want to use it?
The cream won't hold without gelatin, especially if you want a stable appearance when cutting.
4. What type of cake pan should I use?
Ideally, a 20 cm round pan with a removable bottom. If you have one slightly larger or smaller, adjust the baking times.
5. How do I know when the base is done?
Test with a toothpick – if it comes out clean, it’s done. Don’t open the oven in the first 25 minutes.
Nutritional Values
Approximately, one serving (out of 12) has about 280-320 kcal. Carbohydrates 30-35 g, protein 4-5 g, fats 13-15 g. Values may vary depending on the ingredients used, especially the cream and mascarpone.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 3 days. Freezing is not recommended, as the texture of the cream and fruit changes. It doesn’t need reheating – serve it directly from the fridge. If there are leftovers, the base may soften a bit, but it remains good even after 2 days.
Base: Whip the egg whites well with a pinch of salt, add 6 tablespoons of sugar, and continue mixing until it becomes a stiff meringue. Whip the egg yolks with 6 tablespoons of sugar until the sugar melts, then add the oil and continue mixing. Add the cocoa and baking powder, mixing well. Gradually add the sifted flour and finally fold in the beaten egg whites, mixing gently from the bottom up. Line a 20 cm diameter cake pan with parchment paper, pour in the mixture, and bake in the preheated oven until a toothpick comes out clean. Let it cool. Cream: On a steam bath, combine the egg yolks with sugar and milk until thickened and the sugar has melted. While preparing the yolks, soak the gelatin in cold water. In a bowl, place the mascarpone cheese. Whip the cream well. Remove the yolks from heat, let them cool for 5-10 minutes, then add the gelatin, mix well, and incorporate it into the mascarpone cheese. Finally, fold in the whipped cream. Assembly: Hollow out the cooled cake in the middle, leaving a one-finger thick edge. Crumble the part removed from the center of the cake. Pour the cream into the center of the cake in layers, add raspberries, pour another layer, then more raspberries, and finally the rest of the cream, allowing it to drip over the edges of the cake. Then cover everything with the crumbled cake. I decorated it with a bit of whipped cream, imagining that the moles came out in the sun.....
Ingredients: Base 5 large eggs 12 tablespoons sugar 6 tablespoons flour 50 g cocoa 2 tablespoons oil 1 packet baking powder with saffron Cream 1 box mascarpone - 250 g 2 tablespoons milk 100 ml liquid cream - I had Hulala 2 egg yolks 150 g brown sugar 10 g gelatin 200 g raspberries Whipped cream
