Raspberry layer cake

Raspberry layer cake

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

Difficulty and servings

Moderately easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 20 mins

Plus overnight in the fridge

Method

  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, sugar 50g, salt 1.02 g

Recipe from Good Food magazine, August 2006.

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Latest comments and suggestions

Results 1-20

  • Binder photo Elaine

    07 November 2007

    Elaine rated this recipe

    4 stars

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  • Binder photo 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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  • Binder photo ilovefood

    01 March 2008

    ilovefood rated this recipe

    5 stars

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  • Binder photo sneauxdrop

    26 March 2008

    sneauxdrop rated and commented on this recipe

    4 stars

    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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  • Binder photo phirefly

    04 May 2008

    phirefly rated and commented on this recipe

    5 stars

    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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  • Binder photo Laura

    05 May 2008

    Laura rated and commented on this recipe

    5 stars

    completely and utterly gorgeous, yum :D

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  • Binder photo BARBARA

    06 May 2008

    BARBARA rated this recipe

    5 stars

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  • Binder photo s25pts

    08 September 2008

    s25pts rated this recipe

    5 stars

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  • Binder photo Valentina

    17 September 2008

    Valentina rated and commented on this recipe

    5 stars

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

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  • Binder photo 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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  • Binder photo montserrat

    22 September 2008

    montserrat rated and commented on this recipe

    5 stars

    oopppssss.....

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  • Binder photo 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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  • Binder photo Sarah Sunshine

    01 March 2009

    Sarah Sunshine rated this recipe

    5 stars

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  • Binder photo Rachelm

    18 May 2009

    Rachelm rated and commented on this recipe

    5 stars

    I made this for a pudding day at work and it was a huge hit!! left out the alcohol and made sugar syrup instead but added raspberry coulée too. I only managed 3 layers though but that is more down to not wanting to slice the cake too thinly and break it.

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  • Binder photo parlanchina

    21 July 2009

    parlanchina rated and commented on this recipe

    5 stars

    I made this at the weekend and while it looked a little lopsided it tasted absolutely gorgeous. I used some lemongrass syrup I had made up instead of the Disarrono and it was gorgeous with the raspberries and mascarpone cream. Beautiful!

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  • Binder photo Helen

    25 August 2009

    Helen rated this recipe

    5 stars

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  • Binder photo Shamrock

    01 October 2009

    Shamrock rated and commented on this recipe

    5 stars

    I made it with a "génoise" (sponge cake in English?) wich is more light and it was delicious.

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  • Binder photo Rima

    05 December 2009

    Rima rated this recipe

    5 stars

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  • Binder photo Jodie

    09 January 2010

    Jodie rated this recipe

    3 stars

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  • Binder photo Amy's binder

    07 March 2010

    Amy's binder rated this recipe

    5 stars

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Difficulty and servings

Moderately easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 20 mins

Plus overnight in the fridge

Indulgent dessert

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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819 kcalories, protein 8g, carbohydrate 68g, fat 58 g, saturated fat 33g, fibre 2g, sugar 50g, salt 1.02 g

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