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Raspberry layer cake

Raspberry layer cake

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Rating: 5 out of 5.85 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus overnight in the fridge
  • More effort
  • Serves 6 - 8

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

Nutrition:
HighlightNutrientUnit
kcal819
fat58g
saturates33g
carbs68g
sugars50g
fibre2g
protein8g
low insalt1.02g
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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

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 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.

  • 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 August 2006, August 2006

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Overall rating

Rating: 5 out of 5.85 ratings
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