Raspberry layer cake

Raspberry layer cake

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(55 ratings)

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Cooking time

Prep: 45 mins Cook: 20 mins Plus overnight in the fridge

Skill level

Moderately easy

Servings

Serves 6 - 8

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

Nutrition and extra info

Nutrition 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

  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.

Recipe from Good Food magazine, August 2006

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Comments

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clairezy's picture
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This was the first cake I have ever made and although I couldn't layer it properly (due to sponge size as my tin was larger) I did just one middle layer of cream and raspberries and one on top which looked lovely, I was so chuffed! I served it with raspberry coulis bought from Waitrose and everyone loved it! I will definately make it again.

gordonfionaturnbull's picture
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Great cake. I have mead it 3 times now as it is being requested again. I made the cake and froze it without the filling. It was just as good as fresh when defrosted.

kassis's picture
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A really nice and moist cake. I managed to get the four layers and it looked quite massive when it was made up. My guests were obviously impressed because they all had seconds!

claire_grant_uk's picture
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I love this cake and have made it twice so far this summer. So easy to do and looks amazing! The Disaronno gives the cake great flavour! I had no problem getting 4 layers - just take it nice and slow!

gordonfionaturnbull's picture
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Great

benedicte's picture
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Done on saturday and eaten the day after. Great.

dtemple's picture
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This is my favourite summer cake, its light (even with the Disaronno syrup!) easy to make and tastes amazing. The raspberries are essential; in fact the only thing I change about this recipe is that I use single cream instead of double in the filling!

ruthiebaby's picture
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Best summer cake ever! so moist and fruity and really light,easy peasy to make and looks great! making it again soon for a garden party, my friends raved about it! YUMS...

shamrock26's picture
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I made it with a "génoise" (sponge cake in English?) wich is more light and it was delicious.

dtemple's picture
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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!

rachel-rabbit's picture
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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.

pangswe's picture
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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?

montserrat's picture
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oopppssss.....

montserrat's picture
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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.

valentinavk's picture
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Fantastic cake! Made it for a birthday! :) Makes you a very good cook!!! :)

purplefish69's picture
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completely and utterly gorgeous, yum :D

phirefly's picture
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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.

bluesnicket's picture
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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.

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

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