- Vanilla Molly Cake - Rich Vanilla Mousseline Cream - Fresh Raspberry - Mascarpone Frosting - Raspberry sauce for serving
Follow my recipe for vanilla molly cake a very soft, fluffy cake that contains whipped cream instead of butter for a very airy texture.
My crème vanilla mousseline cream recipe combines vanilla pastry cream with unsalted butter, to which I add a small amount of mascarpone cheese.
To prepare when assembling the cake, place all the ingredients in a large bowl and beat with an electric mixer for 2-3 minutes until the frosting is smooth and firm.
Assemble the cake in an adjustable pastry ring or cake pan. First a layer of cake, then the filling, repeating until you reach the last layer. Leave the cake to rest in the fridge or freezer for a few minutes.
Unmould the cake and cover with a thin layer of mascarpone frosting, decorating the top with fresh raspberries.
Cake: Use room temperature ingredients for the vanilla cake and whip the eggs for at least 10 minutes to achieve a fluffy texture. Mascarpone Whipped Cream: Place the bowl with the ingredients in the freezer for 10 minutes before whipping. Always mix at low speed to medium speed and keep an eye on the texture, as it can quickly become grainy. Assembly: Use an adjustable pastry ring or a deep cake mold for assembly to ensure a straight cake. Avoid using thick layers of filling between the sponge cakes, as the whipped cream is not as firm as buttercream or ganache and can cause the layer cake to sag under the weight.
Serve with raspberry sauce and enjoy.