Raspberry layer cake

The recipe Raspberry layer cake can be made in roughly 1 hour and 5 minutes. One portion of this dish contains about 12g of protein, 67g of fat, and a total of 851 calories. This recipe serves 6 and costs $2.48 per serving. 889 people have tried and liked this recipe. Head to the store and pick up sugar, eggs, mascarpone, and a few other things to make it today. It is brought to you by BBC Good Food. Overall, this recipe earns a not so great spoonacular score of 38%. Try Chocolate Raspberry Layer Cake, Almond Raspberry Layer Cake, and Raspberry and Lemon Layer Cake for similar recipes.

Servings: 6

Preparation duration: 45 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 tsp baking powder

200g softened butter

284ml tub double cream

4 eggs, beaten

icing sugar, to decorate

250g tub mascarpone

50ml Disaronno liqueur

150g punnet raspberries

200g self-raising flour

3 tbsp caster sugar

Equipment:

oven

bowl

pastry brush

Cooking instruction summary:

Heat oven to 190c/fan 170c/gas 5. Butter2 x 20cm sandwich tins and line each with a circleof baking parchment. In a large bowl, beattogether all the cake ingredients until you have asmooth, soft mixture. Spoon the mixture equallyinto the two tins, smoothing over the top of eachwith the back of the spoon. Bake in the oven for20 mins until golden and the cake springs backwhen gently pressed. Turn the cakes onto acooling rack.Heat the sugar, 2 tbsp water and Disaronnotogether until the sugar has dissolved. Leave tocool, about 10 mins. Use a large serrated knifeto cut each cake in half. Brush the syrup all overall four pieces of cake with a pastry brush.For the filling, whip the cream until it forms softpeaks. Beat the mascarpone and caster sugar ina large bowl to loosen, then fold in the cream andmix together until smooth.Spoon a third of the cream mixture over one ofthe cake halves. Scatter over some of the fruit(you don’t want to cover the cake), then sandwichanother half on top. Spread with cream and fruitas before and top with another half of cake andmore cream and berries. Lay the final cake half ontop. Gently press down, then wrap tightly in clingfilm and leave in the fridge overnight. To stopthe cream from melting, this cake needs to betransported to the picnic in a cooler box. At thepicnic, carefully remove clingfilm and dust withicing sugar to decorate, if you like.

 

Step by step:


1. Heat oven to 190c/fan 170c/gas

2. Butter2 x 20cm sandwich tins and line each with a circleof baking parchment. In a large bowl, beattogether all the cake ingredients until you have asmooth, soft mixture. Spoon the mixture equallyinto the two tins, smoothing over the top of eachwith the back of the spoon.

3. Bake in the oven for20 mins until golden and the cake springs backwhen gently pressed. Turn the cakes onto acooling rack.

4. Heat the sugar, 2 tbsp water and Disaronnotogether until the sugar has dissolved. Leave tocool, about 10 mins. Use a large serrated knifeto cut each cake in half.

5. Brush the syrup all overall four pieces of cake with a pastry brush.For the filling, whip the cream until it forms softpeaks. Beat the mascarpone and caster sugar ina large bowl to loosen, then fold in the cream andmix together until smooth.Spoon a third of the cream mixture over one ofthe cake halves. Scatter over some of the fruit(you don’t want to cover the cake), then sandwichanother half on top.

6. Spread with cream and fruitas before and top with another half of cake andmore cream and berries. Lay the final cake half ontop. Gently press down, then wrap tightly in clingfilm and leave in the fridge overnight. To stopthe cream from melting, this cake needs to betransported to the picnic in a cooler box. At thepicnic, carefully remove clingfilm and dust withicing sugar to decorate, if you like.


Nutrition Information:

 

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