Name: Raspberry layer cake
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 8
Cuisine: British
Ingredients: 200g caster sugar; 200g softened butter; 4 eggs beaten; 200g self-raising flour; 1 tsp baking powder; icing sugar to decorate; 85g caster sugar; 50ml amaretto; 284ml tub double cream; 250g tub mascarpone; 3 tbsp caster sugar; 150g punnet raspberries

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Raspberry layer cake

Raspberry layer cake

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Serves 6 - 8

More effort

Prep: 45 mins

Cook: 20 mins

Plus overnight in the fridge

A star rating of 4.7 out of 5.98 ratingsRate

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Try this light, creamy raspberry cake for a sweet summer treat

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Ingredients

Nutrition

Units:

MetricUS

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 amaretto

For the filling

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

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Nutrition: per serving

kcal819
fat58g
saturates33g
carbs68g
sugars50g
fibre2g
protein8g
salt1.02g

low

Method

step 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.
step 2

Heat the sugar, 2 tbsp water and amaretto 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.
step 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.
step 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.

Recipe from Good Food magazine, August 2006

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A star rating of 4.7 out of 5.98 ratings

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