Description

This raspberry mascarpone cake is made with soft vanilla cake layers, homemade raspberry compote, and two mascarpone frostings. The center is filled with a light mascarpone cream and raspberry compote, while the outside is covered with a stable mascarpone frosting and decorated with fresh raspberries.

Ingredients

Vanilla Molly Cake

3 eggs, room temperature
190 g (1 cup) granulated sugar
2 tsp vanilla extract
200 g (1⅔ cups) cake flour
1 tsp baking powder
½ tsp salt
200 g (¾ cup + 2 tbsp) heavy cream, cold

Raspberry Compote

250 g (2 cups) raspberries, fresh or frozen
25 g (2 tbsp) granulated sugar
1 tbsp lemon juice

Mascarpone Filling

100 g (3.5 oz) mascarpone cheese, cold
100 ml (⅓ cup + 1 tbsp) heavy cream, cold
1-2 tbsp powdered sugar
1 tsp vanilla extract

Mascarpone Frosting

500 g (18 oz) mascarpone cheese, cold
250 ml (1 cup) heavy cream, cold
100 g (1 cup) powdered sugar
1 tsp vanilla extract
Fresh raspberries, for decoration

Instructions

Make the Vanilla Molly Cake

Preheat the oven to 330°F (165°C) and line three 6-inch (15 cm) cake pans.
Whisk the eggs, sugar, and vanilla extract for 5 to 7 minutes until pale, thick, and doubled in volume.
Sift together the cake flour, baking powder, and salt.
Fold the dry ingredients into the egg mixture until combined.
Whip the cold heavy cream to soft peaks in a separate bowl.
Fold the whipped cream gently into the batter until smooth.
Divide the batter evenly between the prepared pans.
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before assembling the cake.

Make the Raspberry Compote

Place the raspberries, sugar, and lemon juice in a saucepan.
Cook over low heat for 10 to 15 minutes until the fruit softens and the mixture thickens slightly.
Cool completely before using.

Make the Mascarpone Filling

Place the mascarpone, heavy cream, powdered sugar, and vanilla extract in a mixing bowl.
Whip until smooth, light, and fluffy.

Make the Mascarpone Frosting

Place the mascarpone, heavy cream, powdered sugar, and vanilla extract in a large mixing bowl.
Whip until thick, smooth, and stable enough for frosting and piping.

Assemble the Cake

Place the first cake layer on a cake board or serving plate.
Pipe a border of mascarpone frosting around the edge of the cake layer.
Spread half of the mascarpone filling inside the border.
Add a layer of raspberry compote over the filling.
Repeat with the second cake layer, the remaining mascarpone filling, and the remaining raspberry compote.
Place the final cake layer on top.
Cover the entire cake with the mascarpone frosting and smooth the sides with an offset spatula and cake scraper.
Pipe decorative borders around the top and bottom edges of the cake using a star piping tip for a vintage-style finish.
Decorate with fresh raspberries on top before serving.