Raspberry layer cake
By Emma Lewis
Cooking time
Prep: 45 mins Cook: 20 mins Plus overnight in the fridgeSkill level
Moderately easyServings
Serves 6 - 8Try this light, creamy raspberry cake for a sweet summer treat
Nutrition and extra info
Nutrition
- kcalories
- 819
- protein
- 8g
- carbs
- 68g
- fat
- 58g
- saturates
- 33g
- fibre
- 2g
- sugar
- 50g
- salt
- 1.02g
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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Method
- 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.
- 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.
- 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.
- 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
Comments, questions and tips
Comments
I chickened out of cutting the cake as I was scared I'd mess it up, so I spread the filling on the top of one cake, put the other top top and then spread the rest of the frosting over the top and decorated with the remaining raspberries. I loved it but felt that the frosting could have done with a touch more sugar to make it sweeter.
I've made this cake and got only positive feedback, it's a great one!
To aligirl1234: Try to take the cake out of the oven very carefully and not open the oven abrubtly or open the oven a bit to let your cake adapt to the cold. Also, check if the cake is cooked through by sticking in a skewer and checking it comes out dry. Close all the windows to avoid draft in your kitchen when you let the cake cool. And if all fails... enjoy the cake sunk in ;-) It'll probably taste just as good :-). Good luck!
This is my all time favourite cake ever. It is easy to make although I agree that cutting into the 3 layers is a bit tricky. Have no Disaronno so used an aged cachaca instead, worked beautifully. Also can use frozen raspberries though I think the recipe is best with fresh. 150 gr is not enough so use more. The mix of mascarpone with cream is inspirational for avoiding that slightly queasy feeling you can sometimes get with cream filled cakes. Brilliant recipe!