Best Raspberry And Almond Mascarpone Cake Recipes

ALMOND BERRY LAYER CAKE

Steps:

• Preheat the oven to 350 degrees. Brush 3 (8-inch) round baking pans with butter and line the bottoms with parchment paper cut to fit. Brush with butter again and dust with flour, tapping out excess.
• Place 1 tablespoon flour, the almonds, baking powder and salt in the bowl of a food processor and pulse until finely ground.
• Fill a pot (large enough to set the bowl of an electric mixer in it without the bowl touching the bottom) with 1 inch water and bring to a simmer over low heat.
• Place the eggs, egg whites and sugar in the bowl and gently whisk to incorporate. Place the bowl over the pot of steaming water and whisk constantly until the sugar has dissolved, about 3 minutes.
• Return bowl to the mixer fitted with the whisk attachment. Beat on medium-high speed until pale yellow, thick and fluffy, about 7 minutes. Add vanilla and gently stir to combine.
• Using a rubber spatula, gently fold almond mixture into batter. Divide batter evenly among pans and bake until golden, 20 to 25 minutes. The centers will rise and fall during baking. Transfer pans to a wire rack and let cool 5 minutes. Run a butter knife around the edges of the cakes and turn them out onto a flat plate or cardboard round. Peel off parchment and invert onto another plate or round. Cakes should be right-side up. Cool completely and wrap in plastic wrap if not using immediately.
• In a chilled metal bowl, whip the mascarpone and creme fraiche, either by hand or with an electric mixer, until it holds its shape and is not at all runny. Add the lemon zest, confectioners' sugar and liqueur, if using, and beat to combine well. Add up to 2 tablespoons more sugar, to taste, if you choose.
• Place one of the cakes on a serving plate. Top with 1/3 of the mascarpone filling and 1/3 of the berries. Repeat with the remaining 2 layers, leaving the prettiest berries for the top. If not serving right away, chill until ready to serve. Dust with confectioners' sugar and serve.

RASPBERRY AND ALMOND MASCARPONE CAKE

Steps:

• Preheat oven to 160 degree C (or 140 degree C for fan forced).
• Grease a deep 30cm round cake tin and line the base and sides with baking paper.
• Beat the butter and sugar in a large bowl with an electric beater until fluffy.
• Add the eggs, one at a time.
• Beat until just combined.
• The mixture may appear curdled at this stage-don't worry!
• Transfer mix to very large bowl and fold in the sifted flours, almond meal and milk.
• Do it in 3 batches (1/3 flours, 1/3 milk etc) folding each batch inbetween.
• Fold in the chopped almonds and raspberries.
• Spread mixture into prepared pan.
• Bake for 1 hour.
• Reduce the oven temperature to 150 degree C (or 130 degree C for fan forced) and bake for another hour or until cake tests cooked.
• Remove from oven and allow cake to stand for 20 minutes before removing from pan to cool on a cooling rack.
• To make the mascarpone cream, beat the mascarpone, sour cream and icing sugar with electric mixer until soft peaks form.
• Stir in the liqueur.
• Split the cake crossways into 3 layers, using either a large serrated knife or special tool.
• Place the base onto a serving plate and spread with 1/3 of cream.
• Repeat layers ending with the mascarpone cream.
• Decorate the cake with the vienna almonds.

ALMOND CAKE WITH RASPBERRY SAUCE

Steps:

• Line an 8-in. round baking pan with parchment; coat paper with cooking spray and set aside., In a large bowl, combine the almond paste, 3/4 cup sugar and butter; beat for 2 minutes until blended. Beat in the eggs, liqueur and extract. Combine flour and baking powder; add to creamed mixture just until combined., Spread into prepared pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., Invert cake onto cake plate; remove parchment. Sprinkle with confectioners' sugar., Place raspberries in a food processor; cover and process until pureed. Strain, reserving juice; discard seeds. In a small saucepan over medium heat, cook raspberry juice and remaining sugar for 15-18 minutes or until mixture is reduced to 1/4 cup. Serve with cake.