Raspberry and almond mascarpone cake

The raspberry and almond cake can be made a day ahead, then split and fill the cake with mascarpone cream on the day of serving.


Mascarpone cream


1.Preheat oven to moderately slow, 160°C (140°C fan-forced). Grease a deep 30cm-round cake pan, line the base and side with two layers of baking paper, extending paper 5cm above the edge of the pan.
2.Beat the butter and sugar in a large bowl with an electric mixer until light and fluffy. Add the eggs one at a time, beating until just combined between additions (the mixture may appear curdled at this stage).
3.Transfer mixture to a very large bowl; fold in sifted flours, almond meal and milk in three batches. Fold in chopped almonds and raspberries, then spread the mixture into prepared pan.
4.Bake in a moderately slow oven for 1 hour, then reduce oven temperature to slow, 150°C (130°C fan-forced) and bake for a further 1 hour or until cooked when tested. Stand cake for 20 minutes; turn onto a wire rack to cool.
5.To make mascarpone cream, beat mascarpone, sour cream and icing sugar in a large bowl with an electric mixer until soft peaks form; stir in liqueur.
6.Using a large serrated knife, split cake into three layers. Place base layer on a serving plate; spread with a third of the mascarpone cream, repeat layering, ending with mascarpone cream.
7.Decorate top of cake with vienna almonds.

If using frozen raspberries, do not thaw them: frozen berries are less likely to “bleed” into the cake mixture. The cake can be made a day ahead. Split and fill the cake on the day of serving. Unfilled cake suitable to freeze. Not suitable to microwave.


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