Raspberry Mascarpone Easter Cake Recipe
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Category: |
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Ingredients: |
Ingredients: For the cake
1 génoise
Dessert syrup
1 cup organic raspberry preserves no sugar added
16 oz heavy whipping cream
2 tsp vanilla extract
1 tbsp organic sugar
8 oz mascarpone cheese
1/4 cup organic granulated sugar
16 oz raspberries
mint leaves for decoration
For the Génoise
1/3 cup organic granulated sugar
3 whole eggs
1 1/2 Tbsp butter
1/2 cup generous flour *
1 tsp. vanilla
*For a gluten free cake I use 1/4 cup Bob Red Mill's All Purpose Gluten Free flour mixed with 1/4 cup Amaranth flour.
For the dessert syrup:
3/4 cup granulated sugar
2/3 cup water
2-3 tbsp Chambor or other liqueur of your choice. You may also use vanilla extract.
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Directions: |
Directions:Making the génoise:
Preheat oven to 350.
Place eggs and sugar in a glass mixing bowl and set over a pot of boiling water, making sure the water does not touch the bowl (1 inch of water is plenty)
Using a wire whisk, beat eggs and sugar for 1 minute. Remove bowl from heat and beat eggs and sugar mixture with a mixer at high speed for 2 minutes. Beat for an additional 5 minutes at low speed or until mixture forms a smooth ribbon as it falls from a wooden spoon. Your mixture will be a very pale yellow, almost white.
Sift the flour and carefully fold into eggs and sugar mixture. Clarify the butter. Add vanilla extract to warm butter and fold into mixture. Stop mixing as soon as all ingredients are well blended. Whatever you do, do not over mix!
Pour the batter into a buttered and floured 8 inch cake pan and bake for 30 minutes or until golden brown. Allow the génoise to cool for 10 minutes before turning it over onto a wire rack. Cool completely before using.
While cake is baking make your dessert syrup.
Making the syrup:
Place sugar and water into a saucepan and bring to a boil, stirring constantly.
Remove from heat and allow to cool.
Add Chambor or desired flavoring.
Preparing the Filling:
In a mixing bowl add vanilla to heavy cream and whip until stiff, adding tablespoon of sugar halfway through. In another bowl whip mascarpone and sugar. Fold into whipped cream and mix until well combined. Don't over mix as you want to keep this cream light and fluffy.
Assembling the Cake:
Using a serrated knife carefully slice génoise into 2 equal layers and place one layer on a cardboard disk or your serving dish.
Brush both layers of cake with the dessert syrup.
Cover the bottom layer with the raspberry preserves. Cover with 2/3 of the marscapone filling and about 1 cup of rasperries.
Place the second layer of cake on top cover completely with about 2/3 of the remaining filling.
Pipe the rest of the filling into a ring around the rim of the cake. Fill that space the remaining raspberries.
Decorate with fresh mint and raspberries.
Refrigerate for at least two hours, preferably overnight.
Remove from refrigerator about 1 hour before serving.
Enjoy! |
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Personal
Notes: |
Personal
Notes: When I left for college mom gave me a gift that has served me deliciously ever since: a recipe book from renowned Paris pastry chef Gaston Lenôtre. Over the last thirty plus years I have made countless mouth watering desserts from this wonderful book, adapting them to suit my tastes, dietary needs and local ingredients.
This raspberry mascarpone cake has become my family’s traditional Easter cake, as well as our cake of choice for special occasions such as baptisms, first communions, or even birthdays.
Don’t be intimidated by the lengthy recipe. There are many steps but they are simple and the results are well worth the effort.
The base is a traditional génoise, which is essentially a delicious sponge cake used in many french desserts.
I suggest you prepare and measure all of your ingredients before you start so you’ll just flow from one step to the next with ease.
Bon apétit!
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