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Raspberry and almond mascarpone cake




Source of Recipe


AWW


List of Ingredients




500g butter, softened
3 cups (660g) caster sugar
8 eggs
2 cups (300g) plain flour
1½ cups (225g) self-raising flour
1 cup (110g) almond meal
1 cup (250ml) milk
1 cup (140g) slivered almonds, toasted, chopped finely
400g fresh or frozen raspberries
400g Vienna almonds, to decorate
MASCARPONE CREAM
750g mascarpone cheese
300g sour cream
1 cup (160g) icing sugar mixture
1/3 cup (80ml) Cointreau or Grand Marnier



Recipe



Preheat oven to moderately slow (160°C/140°C fan-forced). Grease a deep 30cm round cake pan, line the base and side with two layers of baking paper, extending paper 5cm above the edge of the pan.

Beat the butter and sugar in a large bowl with an electric mixer until light and fluffy. Add the eggs one at a time, beating until just combined between additions (the mixture may appear curdled at this stage).

Transfer mixture to a very large bowl; fold in sifted flours, almond meal and milk in three batches. Fold in chopped almonds and raspberries, then spread the mixture into prepared pan.

Bake in a moderately slow oven for 1 hour, then reduce oven temperature to slow (150°C/130°C fan-forced) and bake for a further 1 hour or until cooked when tested. Stand cake for 20 minutes; turn onto a wire rack to cool.

MASCARPONE CREAM: Beat mascarpone, sour cream and icing sugar in a large bowl with an electric mixer until soft peaks form; stir in liqueur.

Using a large serrated knife, split cake into three layers. Place base layer on a serving plate; spread with a third of the Mascarpone Cream, repeat layering, ending with Mascarpone Cream.

Decorate top of cake with Vienna almonds.

Unfilled cake suitable to freeze.
Not suitable to microwave.

COOK'S NOTE: If using frozen raspberries, do not thaw them: frozen berries are less likely to "bleed" into the cake mixture.