Raspberry and Almond Mascarpone Cake

Recipe by dale7793
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 45mins
SERVES: 15-20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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