Raspberry and Almond Mascarpone Cake
Indulge in the rich elegance of this Raspberry and Almond Mascarpone Cake, a stunning dessert that combines fluffy layers of almond-scented cake with a velvety mascarpone frosting. Made with a blend of all-purpose and almond flours, this cake achieves a tender crumb while the almond extract adds a subtly nutty aroma. Fresh raspberries bring a burst of tangy sweetness, perfectly balancing the creamy richness of the mascarpone and whipped cream frosting. Topped with toasted almond slices for extra texture and a light dusting of powdered sugar, this cake is as visually captivating as it is delicious. Ideal for celebrations, dinner parties, or any moment you want to make extraordinary, this layered masterpiece is sure to impress.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 170 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 4 large Eggs, room temperature
- 1.5 teaspoons Vanilla extract
- 1 teaspoon Almond extract
- 120 milliliters Whole milk
- 250 grams Mascarpone cheese, chilled
- 80 grams Confectioners' sugar
- 200 milliliters Heavy cream, chilled
- 300 grams Fresh raspberries
- 50 grams Almond slices, toasted
- 10 grams Powdered sugar for dusting (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease two 8-inch (20 cm) round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer until light and fluffy, about 2–3 minutes.
Add in the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
Divide the batter evenly between your prepared cake pans. Smooth the tops with a spatula and gently tap the pans on the counter to release any air bubbles.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the mascarpone frosting. In a large bowl, beat the mascarpone cheese and confectioners' sugar until smooth. In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture until fully combined.
Once the cakes are completely cool, assemble the cake. Place one cake layer on a serving plate and spread a generous layer of mascarpone frosting on top. Scatter half of the raspberries evenly over the frosting.
Place the second cake layer on top and spread a thick layer of mascarpone frosting over the top and sides (if desired). Garnish with the remaining raspberries and sprinkle the toasted almond slices around the edge.
Dust the top with powdered sugar for a final touch, if desired.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set. Slice and enjoy!
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 22.1 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 32.6 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 123 mg | 9% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
