Raspberry layer cake

Raspberry layer cake

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(83 ratings)

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

More effort

Serves 6 - 8
Try this light, creamy raspberry cake for a sweet summer treat

Nutrition and extra info

Nutrition:

  • kcal819
  • fat58g
  • saturates33g
  • carbs68g
  • sugars50g
  • fibre2g
  • protein8g
  • salt1.02g

Ingredients

    For the cake

    • 200g caster sugar
    • 200g softened butter
      Butter

      Butter

      butt-err

      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 4 eggs, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 200g self-raising flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 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
      Raspberries

      Raspberry

      ras-beh-ree

      A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

    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.

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    Comments, questions and tips

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    phirefly
    4th May, 2008
    5.05
    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
    26th Mar, 2008
    4.05
    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
    1st Mar, 2008
    5.05
    since i don't drink i made this with water instead of the liqueur and it tasted fab!

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