Raspberry Mascarpone Spring Dessert
A delightful spring dessert featuring layers of fluffy cake, creamy mascarpone, and fresh raspberry compote.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
Mascarpone Filling
- 8 oz mascarpone cheese softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Raspberry Layer
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Mascarpone Filling
- In a bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth and fluffy. Set aside.
Raspberry Layer
- In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the mixture thickens, about 10 minutes. Let cool.
Assembly
- Slice the cooled cake horizontally to create two layers. Spread the mascarpone filling over the bottom layer, then add a layer of raspberry compote. Place the top layer of cake over the filling.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld. Slice and serve chilled.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure all ingredients are at room temperature for smoother mixing. Use a springform pan for easier removal. Ingredient Substitutions: Strawberries or blueberries can replace raspberries. How to Serve: Best served chilled with fresh raspberries on top. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare components a day ahead and assemble before serving.