Mascarpone and raspberry cake

Mascarpone and Raspberry Cake - A Sweet and Refined Delight

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Number of servings: 12

Who doesn’t love a fine cake with a velvety cream and a fresh fruit flavor? The mascarpone and raspberry cake combines these elements in a simple yet elegant recipe, perfect for any occasion. This recipe will not only delight your taste buds but will also add a touch of sophistication to your table. Over time, cream cakes have been a symbol of celebrations, bringing family and friends together around the table.

Necessary Ingredients

*For the base:*
- 4 fresh eggs
- 4 tablespoons of sugar
- 2 tablespoons of oil (preferably sunflower oil)
- 2 tablespoons of cold water
- 1 teaspoon of baking powder
- 3 tablespoons of flour
- 2 and 1/2 tablespoons of cocoa
- 1 teaspoon of rum essence

*For the cream:*
- 500 g of mascarpone
- 200 g of liquid cream (ideally cold)
- 2 tablespoons of powdered sugar
- 2 teaspoons of vanilla extract
- 300 g of raspberries (frozen or fresh)
- 3 tablespoons of sugar
- 5 tablespoons of water
- 7 g of gelatin
- Chocolate for decoration (optional)

Preparing the Base

1. Separating the eggs: Start by separating the eggs into two different bowls, being careful not to leave any yolks in the whites.

2. Mixing the yolks: In the bowl with the yolks, add the 4 tablespoons of sugar. Use a mixer to beat the mixture until it becomes a lighter-colored foam. This step is essential to incorporate air and achieve a fluffy base.

3. Incorporating liquid ingredients: Add the oil, cold water, baking powder, and rum essence, mixing well.

4. Sifting dry ingredients: Sifting the flour and cocoa is an important step to avoid lumps in the mixture. Gradually add them to the yolk mixture, mixing with a spatula.

5. Beating the egg whites: In the bowl with the egg whites, add a pinch of salt and mix until they become a firm foam. This is the moment to achieve well-beaten egg whites that stand at the bottom of the bowl.

6. Incorporating the egg whites: Using a spatula, fold the beaten egg whites into the yolk mixture, being careful not to lose the air in the composition.

7. Baking the base: Line a 37x24 cm tray with baking paper. Pour the composition into the tray and level it evenly. Place the tray in the preheated oven at 180°C and bake for 12-15 minutes. The base is ready when it becomes elastic to the touch.

8. Cooling the base: Remove the base from the oven and let it cool completely on a rack.

Preparing the Cream

1. Mascarpone cream: In a large bowl, add the mascarpone, cold liquid cream, powdered sugar, and vanilla extract. Mix everything until you achieve a fluffy cream, but do not overmix to avoid turning the cream into butter.

2. Hydrating the gelatin: In a small bowl, hydrate the gelatin with 4-5 tablespoons of water. Let it swell for a few minutes.

3. Preparing the raspberries: If using frozen raspberries, they need to be brought to room temperature. Place the raspberries in a bowl with water and add 3 tablespoons of sugar. Heat over low heat and stir until the sugar completely dissolves.

4. Incorporating the gelatin: Once the raspberries are warm, add the hydrated gelatin and mix well. Let the mixture cool slightly.

5. Dividing the cream: Divide the cream as follows: leave one half white and mix the other half with the raspberries. Place the raspberry cream in the fridge for 10-15 minutes to firm up a bit.

Assembling the Cake

1. Soaking the base: Use cherry compote juice or a preferred syrup to soak the cooled base. This will add moisture and flavor.

2. Applying the cream: Spread the white cream over the base, leveling it evenly. Then, add the raspberry cream and level it again.

3. Final cooling: Cover the cake with plastic wrap and leave it in the fridge overnight. This resting time is crucial to allow the flavors to combine perfectly.

Decoration

1. Chocolate for decoration: Before serving, you can melt chocolate and pour it over the cake or cut the chocolate into small pieces and sprinkle it on top for an elegant look.

2. Serving the cake: Cut the cake into squares and serve it cold. It is ideal alongside a cup of coffee or a fragrant tea.

Practical Tips

- Fresh or frozen raspberries?: If you have access to fresh raspberries, they are perfect! However, frozen raspberries retain their flavor and texture after thawing.
- Gelatin: Make sure the gelatin is well-hydrated to achieve the perfect consistency of the cream.
- Vegan option: You can replace the mascarpone with a plant-based alternative and use vegan cream to make a vegan-friendly version.
- Delicious combinations: The mascarpone and raspberry cake pairs wonderfully with vanilla ice cream or a caramel sauce for a sweet-tart contrast.

Nutritional information: One serving of cake contains approximately 250 calories. It is an excellent choice for a treat, considering that raspberries are rich in antioxidants and vitamins.

Frequently Asked Questions

- Can I use other fruits?: Yes! You can experiment with other berries, such as blackberries or blueberries.
- How long can the cake be kept?: The cake keeps well in the fridge for up to 3 days.

Now that you have all the necessary information, all that’s left is to put on your apron and start your culinary adventure! This mascarpone and raspberry cake will surely become a favorite recipe in your home. Enjoy!

 Ingredients: For the base: 4 eggs, 4 tablespoons sugar, 2 tablespoons oil, 2 tablespoons cold water, 1 teaspoon baking powder, 3 tablespoons flour, 2 and 1/2 tablespoons cocoa powder, 1 teaspoon rum essence. Cream: 500 g mascarpone, 200 g liquid cream, 2 tablespoons powdered sugar, 2 teaspoons vanilla extract, 300 g raspberries, 3 tablespoons sugar, 5 tablespoons water, 7 g gelatin, chocolate for decoration.