Raspberry layer cake

Recipe uploaded by

Emma Lewis

9 ratings

Recipe by Emma Lewis

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1. Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the two tins, smoothing over the top of each with the back of the spoon. Bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.
2. Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.
3. For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.
4. Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit (you don't want to cover the cake), then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. To stop the cream from melting, this cake needs to be transported to the picnic in a cooler box. At the picnic, carefully remove clingfilm and dust with icing sugar to decorate, if you like.

819 kcalories, protein 8g, carbohydrate 68g, fat 58 g, saturated fat 33g, fibre 2g, salt 1.02 g

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• Elaine

  07 November 2007

  Elaine rated this recipe

  

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• ilovefood

  01 March 2008

  ilovefood commented on this recipe

  since i don't drink i made this with water instead of the liqueur and it tasted fab!

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• ilovefood

  01 March 2008

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• sneauxdrop

  26 March 2008

  sneauxdrop rated and commented on this recipe

  

  I was making this for both adults and children so I left out the Disaronno and just did a sugar syrup. The dessert turned out beautifully and it did travel to our destination safely. I used more raspberries than stated just because I had them.

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• phirefly

  04 May 2008

  phirefly rated and commented on this recipe

  

  Perfection. Should be renamed the Perfect Picnic Cake as it travelled 200 miles in cramped conditions and still looked and tasted fabulous. A complete showstopper.

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• Laura

  05 May 2008

  Laura rated and commented on this recipe

  

  completely and utterly gorgeous, yum :D

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• BARBARA

  06 May 2008

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• s25pts

  08 September 2008

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• Valentina

  17 September 2008

  Valentina rated and commented on this recipe

  

  Fantastic cake! Made it for a birthday! :) Makes you a very good cook!!! :)

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• montserrat

  22 September 2008

  montserrat commented on this recipe

  Made the cake for my son's birthday with some modifications.. I used the syrup from the canned cherries over the layers, topped them with whipped cream and cherries and yum yum.. it was delicious!! The cake was really very easy to make.. I was abit skeptical cos it was just too easy!! The cake was a real treat and delight.. a light and nice desert. Will make this again and again! Thanks Emma for the receipe.

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• montserrat

  22 September 2008

  montserrat rated and commented on this recipe

  

  oopppssss.....

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• Yuki

  03 November 2008

  Yuki commented on this recipe

  This is a cake that hold itself well and after 2 days in the fridge is still moist. One tip is to take the mascarpone out of fridge for about 15mins for ease of breaking up with the castor sugar. By the way anyone could advise why is my cake not rishing as much as the picture? I only manage 3 layer as they are quite thin....perhpas I beat them for too long?

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Ingredients

FOR THE CAKE

• 200g caster sugar
• 200g softened butter
• 4 eggs , beaten
• 200g self-raising flour
• 1 tsp baking powder
• icing sugar , to decorate

FOR THE SYRUP

• 85g caster sugar
• 50ml Disaronno liqueur

FOR THE FILLING

• 284ml tub double cream
• 250g tub mascarpone
• 3 tbsp caster sugar
• 150g punnet raspberries

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Difficulty and servings

Serves 6 - 8

Preperation and cooking times

Prep 45 mins

Cook 20 mins

Ingredients

FOR THE CAKE

• 200g caster sugar
• 200g softened butter
• 4 eggs , beaten
• 200g self-raising flour
• 1 tsp baking powder
• icing sugar , to decorate

FOR THE SYRUP

• 85g caster sugar
• 50ml Disaronno liqueur

FOR THE FILLING

• 284ml tub double cream
• 250g tub mascarpone
• 3 tbsp caster sugar
• 150g punnet raspberries

819 kcalories, protein 8g, carbohydrate 68g, fat 58 g, saturated fat 33g, fibre 2g, salt 1.02 g

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