Recipe by Rosie Rob
Easy to make, impressive to look at and wonderful to eat. Perfect for special ocassions. The sponges can be made in advance and frozen.
Top Review by Tangiloo's catering
I made this for my daughter's baby shower. It was a huge hit, very impressive and absolutely delicious! I used a combination of blackberries and strawberries instead of raspberries, which seemed to hold up better between the layers.
- 150 g butter, softened plus extra for greasing
- 250 g plain flour, plus a little for dusting
- 2.46 ml bicarbonate of soda
- 9.85 ml baking powder
- 0.25 ml salt
- 275 g caster sugar
- 2 large eggs, lightly beaten
- 200 ml plain yogurt
- 2 lemon zest, only finely grated
- 250 g mascarpone
- 150 g lemon curd
- 400 g fresh raspberries
- icing sugar, to dust
Directions See How It's Made
- Heat the oven to 180C/350F/GMk 4.
- Grease three 7in (18cm) sandwich tins with a little butter and dust with flour.
- Sift together the flour, bicarbonate of soda, baking powder and salt.
- Cream the butter and sugar together until light and fluffy then add the eggs a little at a time and beat until well mixed.
- Alternately add the flour and yogurt, starting and ending with the flour to stabilise the mixture; stir in the lemon zest.
- Divide the mixture equally between the three tins and bake for 20-25 minutes until risen and golden.
- Allow the cakes to cool in the tins for 10 minutes before removing. Do not assemble until the cake is completely cooled.
- Set aside the nicest layer for the top.
- Beat together the mascarpone and lemon curd until smooth.
- Spread the bottom layer with half of the mascarpone mixture and half of the raspberries. Top with the second cake layer and repeat.
- Add the top layer and dust liberally with icing sugar. Serve.