Raspberry jelly cake with mascarpone cream

Raspberry Jelly and Mascarpone Cream Cake – a delicious masterpiece

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes (plus cooling time)
Number of servings: 12

This raspberry jelly and mascarpone cream cake is a perfect choice for any special occasion, but it can also be enjoyed on ordinary days when you crave a refined dessert. The fluffy sponge, delicate mascarpone cream, and raspberry jelly combine to create an explosion of flavors and textures. Each slice is a delight for the taste buds, and its attractive appearance is sure to impress everyone!

Let's begin our culinary journey!

Ingredients

For the sponge:
- 130 g butter (at room temperature, for easy mixing)
- 300 g powdered sugar
- 3 eggs (fresh, at room temperature)
- 120 ml milk (any type of milk can be used)
- 1 packet of vanilla pudding (for added flavor)
- 190 g all-purpose flour (sifted to avoid lumps)
- ½ packet of baking powder (to help the sponge rise)
- 2 tablespoons yogurt (for extra moisture)

For the mascarpone cream:
- 250 g mascarpone (choose a quality product)
- 50 g vanilla powdered sugar (or regular vanilla sugar)
- 200 ml heavy cream (very cold, for better whipping)
- ½ packet of gelatin (to stabilize the cream)

For the raspberry jelly:
- 300 g raspberries (fresh or frozen)
- 4 tablespoons sugar (adjust to taste)
- 200 ml water (to help prepare the jelly)
- ½ packet of gelatin (hydrated, for consistency)

For decoration:
- 100 g dark chocolate (minimum 70% cocoa, for a delicious contrast)
- 2-3 tablespoons milk (to thin the chocolate)
- Seasonal fruits (raspberries, blackberries, currants)
- Ground almonds (for a rustic appearance)
- 2 mint chocolate sticks (optional, for decoration)

Step-by-Step Preparation

1. Preparing the sponge
Start by preparing the sponge. In a large bowl, mix the soft butter with the powdered sugar until it becomes a fluffy, light-colored cream. It is essential that the butter is at room temperature to blend well.

Add the eggs one at a time, mixing well after each addition. It is important that each egg is fully incorporated before adding the next. Add the milk and mix on low speed to avoid splattering the ingredients.

In another bowl, combine the flour, pudding powder, and baking powder. Add the dry mixture to the wet mixture, gently folding with a spatula to avoid wasting flour. Once combined, incorporate the yogurt and mix until the batter is uniform.

Pour the mixture into the prepared baking pan (lined with parchment paper) and level the surface. Bake in a preheated oven at 180 degrees C for about 45 minutes or until a toothpick test comes out clean. Allow the sponge to cool on a rack.

2. Making the mascarpone cream
While the sponge cools, you can prepare the mascarpone cream. In a bowl, mix the mascarpone with the vanilla powdered sugar. Then, add the heavy cream in two batches, mixing each time until you achieve a light and smooth mixture.

Hydrate the gelatin according to the packet instructions, then incorporate it into the mascarpone cream, mixing well. This step is crucial for achieving the perfect texture.

Place the first sponge layer on a platter and surround it with the removable ring of the baking pan. Pour the mascarpone cream and level it with a spatula. Refrigerate for at least 30 minutes to allow the cream to set.

3. Preparing the raspberry jelly
In a small saucepan, place the raspberries, sugar, and water. Cook over low heat, stirring, until the raspberries soften. Strain the mixture through a fine sieve to obtain a smooth, seedless sauce.

Put the sauce back on the heat for 2-3 boils. Hydrate the gelatin according to the instructions and add it to the raspberry jelly, mixing well. Allow the jelly to cool completely.

4. Assembling the cake
Remove the cake from the refrigerator and pour the raspberry jelly over the mascarpone cream. Carefully place the second sponge layer on top and refrigerate the cake, preferably overnight, to set well.

5. Decorating the cake
Before serving, melt the dark chocolate together with the milk, stirring until it becomes a smooth mixture. Remove the cake from the refrigerator and pour the melted chocolate over it, allowing it to drip down the sides.

You can decorate the cake with seasonal fruits, ground almonds, and mint chocolate sticks for a festive appearance and an explosion of flavors.

Useful tips
- Make sure all ingredients are at room temperature for a smooth mixture.
- You can substitute raspberries with other berries, such as blackberries or blueberries, to diversify the flavors.
- If you prefer a less sweet cake, you can reduce the amount of sugar in the mascarpone cream and jelly.

Nutritional benefits
This cake contains ingredients that provide essential nutrients. Raspberries are rich in antioxidants, vitamin C, and fiber, while mascarpone cream offers calcium and healthy fats. The sponge provides carbohydrates that offer energy.

Frequently asked questions
1. Can I use another type of cheese instead of mascarpone?
While mascarpone offers a unique creamy texture, you can try using cottage cheese or ricotta, but the result will be different.

2. How can I make the raspberry jelly less sweet?
Adjust the amount of sugar according to the sweetness of the raspberries you are using.

3. What other recipes can I try with raspberries?
Raspberries are versatile and can be used in various desserts, such as cakes, mousses, or even smoothies.

Enjoy and good luck making this special cake! It is a recipe that will surely bring smiles to the faces of your loved ones and transform any meal into a celebration.

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