Raspberry Tea Cake with Mascarpone Cream Filling - Powerful Handmade site

Raspberry Tea Cake with Mascarpone Cream Filling

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Raspberry Tea Cake with Mascarpone Cream Filling

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Ruby raspberries dot the interior of this simple tea cake, and the tangy berries are mellowed and rounded by the creamy mascarpone filling. This dessert is a delightful summer mixture that will keep you coming back for more.

At a glance

Prep
Bake
Total
Yield
one 9″ x 5″ loaf pan

Ingredients

Cake

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (8 tablespoons) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • 3/4 cup sour cream
  • 1 cup fresh raspberries

Cream Filling

  • 1 1/2 cups whipping cream
  • 2/3 cup granulated sugar
  • 1 cup mascarpone cheese
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons Chambord, optional
  • glazing sugar or confectioners’ sugar for garnish

Cake

  • 8 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 1/4 ounce baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces butter, softened
  • 7 ounces granulated sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • 6 ounces sour cream
  • 4 1/4 ounces fresh raspberries

Cream Filling

  • 12 ounces whipping cream
  • 4 5/8 ounces granulated sugar
  • 8 ounces mascarpone cheese
  • 1/2 teaspoon vanilla extract
  • 7/8 ounce Chambord, optional
  • glazing sugar or confectioners’ sugar for garnish

Cake

  • 241g King Arthur Unbleached All-Purpose Flour
  • 7g baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 113g butter, softened
  • 198g granulated sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • 170g sour cream
  • 120g fresh raspberries

Cream Filling

  • 340g whipping cream
  • 131g granulated sugar
  • 227g mascarpone cheese
  • 1/2 teaspoon vanilla extract
  • 25g Chambord, optional
  • glazing sugar or confectioners’ sugar for garnish

Instructions

  1. Preheat oven to 350°F. Grease a 9″ x 5″ loaf pan.
  2. In a large bowl, combine flour, baking powder, baking soda and salt; mix well and set aside.
  3. Cream the butter and sugar until light and fluffy.
  4. Beat in the eggs and the almond extract.
  5. Slowly add the dry ingredients, alternating with the sour cream.
  6. Beat until well moistened, then very carefully fold in the raspberries.
  7. Bake for 50 to 60 minutes or until a tester comes out clean.
  8. Let sit for 10 minutes on a rack to cool, then remove the pan and cool completely.
  9. To make the cream filling: Beat the whipping cream and 1/3 cup sugar until stiff peaks form.
  10. In a separate bowl, cream the mascarpone cheese and remaining 1/3 cup sugar, vanilla and Chambord until creamy.
  11. Add the cheese mixture to the whipped cream mixture.
  12. To assemble the tea cake: Trim the brown edges off the top and sides of the cake.
  13. With a serrated knife, slice the loaf lengthwise into 3 to 4 thin layers.
  14. Place one layer on a serving plate, top with some cheese filling, then another layer of cake and more filling, then repeat the next two layers, leaving a cake layer on top.
  15. Sift glazing sugar over the top layer. Cover and refrigerate.
  16. Store, wrapped, in the fridge for 5 days.
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