Raspberry jelly cake with mascarpone cream

Raspberry Jelly and Mascarpone Cream Cake - A Refreshing Summer Delight

When it comes to desserts, few are as delightful as a raspberry jelly and mascarpone cream cake. This cake is not just a simple dessert, but a culinary experience that combines textures and flavors, leaving you craving more. Preparing it is easier than you might think, and the result is truly spectacular. Let’s embark on this culinary adventure together!

Total preparation time: 3 hours (including cooling time)
Preparation time: 1 hour
Baking time: 45 minutes
Servings: 12

Ingredients

For the cake base:
- 130 g butter (at room temperature)
- 300 g powdered sugar
- 3 eggs
- 120 ml milk
- 1 packet vanilla pudding
- 190 g all-purpose flour
- 1/2 packet baking powder
- 2 tablespoons yogurt

For the mascarpone cream:
- 250 g mascarpone
- 50 g vanilla powdered sugar
- 200 ml heavy cream
- 1/2 packet gelatin

For the raspberry jelly:
- 300 g raspberries (fresh or frozen)
- 4 tablespoons sugar
- 200 ml water
- 1/2 packet gelatin

For decoration:
- 100 g dark chocolate
- 2-3 tablespoons milk
- Seasonal fruits (raspberries, blackberries, currants)
- Ground almonds
- 2 mint chocolate sticks

Instructions

Step 1: Preparing the cake base

1. Mixing the ingredients: In a large bowl, add the room-temperature butter and powdered sugar. Use a mixer to combine them until you achieve a creamy and fluffy mixture. This step is crucial for getting an airy cake base.

2. Adding the eggs: Add the eggs one at a time, mixing well after each addition. This is when the cake base starts to take shape.

3. Incorporating the milk: Pour in the milk and mix on low speed to avoid splattering. The mixture should be smooth and fine.

4. Dry ingredients: Add the vanilla pudding, flour, and baking powder. Gently mix with a spatula to avoid spilling flour, then mix well until homogeneous.

5. Finalizing the mixture: Incorporate the yogurt and ensure everything is well combined.

6. Baking: Pour the mixture into a baking pan lined with parchment paper, level the surface, and bake in a preheated oven at 180 degrees Celsius for about 45 minutes. Check with a toothpick to ensure the cake is baked (the toothpick should come out clean).

7. Cooling: Once baked, remove the cake from the oven and let it cool on a wire rack.

Step 2: Preparing the mascarpone cream

1. Mixing the mascarpone: In a bowl, mix the mascarpone with the vanilla powdered sugar until creamy.

2. Adding the cream: Incorporate the heavy cream in two batches, mixing gently to avoid losing air in the mixture.

3. Preparing the gelatin: Hydrate the gelatin according to the instructions on the packet, then pour it into the mascarpone cream and mix well. Set the cream aside.

Step 3: Preparing the raspberry jelly

1. Boiling the raspberries: In a saucepan, combine the raspberries with the 4 tablespoons of sugar and water. Simmer on low heat until the raspberries become soft.

2. Straining: Use a sieve to separate the juice from the seeds. This step ensures a smooth texture for the jelly.

3. Cooking the jelly: Return the juice to the heat and let it boil for 2-3 minutes.

4. Adding the gelatin: Hydrate the gelatin according to the instructions, then pour it into the warm raspberry juice and mix well. Allow the jelly to cool.

Step 4: Assembling the cake

1. Preparing the form: Cut the cake in half horizontally. Place the first half on a serving platter and surround it with the removable ring of the pan.

2. Adding the cream: Pour the mascarpone cream over the first layer and smooth it out. Refrigerate to allow it to set slightly.

3. Applying the jelly: Once the cream has set, pour the raspberry jelly over it. Carefully place the second layer on top and return the cake to the refrigerator, preferably overnight for perfect setting.

Step 5: Finishing the cake

1. Preparing the chocolate glaze: Melt the dark chocolate with the milk in a double boiler, stirring until smooth.

2. Decorating the cake: Remove the cake from the refrigerator and pour the chocolate glaze over it, letting it drip down the sides.

3. Garnishing: Once the glaze has set, decorate the cake with fresh fruits, ground almonds, and mint chocolate sticks for an extra touch of flavor.

Serving and Suggestions

This raspberry jelly and mascarpone cream cake is perfect for serving on warm summer days. It can be accompanied by a scoop of vanilla ice cream or a glass of refreshing lemonade.

Cake Care

If not consumed immediately, keep it covered in the refrigerator. The cake can be stored well for up to 3 days, but I recommend enjoying it as soon as possible to savor its freshness.

Tips and Variations

- You can replace raspberries with other berries like blackberries or currants to create a variety of flavors.
- Add a few drops of vanilla or almond extract to the mascarpone cream for an even richer taste.
- If you’re looking for a gluten-free cake, you can use almond flour instead of all-purpose flour.

Nutritional Benefits

This cake is not only delicious but also relatively healthy, thanks to the fresh ingredients. Raspberries are rich in antioxidants, vitamins, and minerals, while mascarpone cream adds a calcium boost. The dessert is perfect for celebrating special moments or simply indulging your taste buds.

Frequently Asked Questions

1. Can I use other types of cheese instead of mascarpone?
Yes, you can opt for cottage cheese or ricotta, but the texture and final taste will be slightly different.

2. How can I make the jelly less sweet?
Reducing the amount of sugar in the recipe or adding a splash of lemon juice can help balance the sweetness.

3. Can I freeze the cake?
It’s best not to freeze the fully assembled cake, as the cream and jelly won’t thaw well. You can freeze the plain cake base and the jelly separately.

Conclusion

Now it’s time to try this raspberry jelly and mascarpone cream cake recipe! With each slice, you’ll discover a perfect blend of flavors that will have you licking your fingers. Don’t forget to share this delicacy with your loved ones, as a delicious dessert is always better enjoyed in the company of those dear to you. Enjoy!

 Ingredients: For the base: 130 g butter, 300 g powdered sugar, 3 eggs, 120 ml milk, 1 packet vanilla pudding, 190 g white flour, 1/2 packet baking powder, 2 tablespoons yogurt. For the mascarpone cream: 250 g mascarpone, 50 g vanilla powdered sugar, 200 ml whipped cream, 1/2 packet gelatin. For the raspberry jelly: 300 g raspberries, 4 tablespoons sugar, 200 ml water, 1/2 packet gelatin. For decoration: 100 g dark chocolate, 2-3 tablespoons milk, fruits: raspberries, blackberries, currants, ground almonds, 2 mint chocolate sticks.