Raspberry Buttercream and Vanilla Layer Cake with Mascarpone Cream
Mascarpone cream © 2018 ericarobbin.com | All rights reserved.
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This is a soft, light, and not too sweet moist and delicate sponge cake recipe that can be made and assembled in a variety of ways. Typically the sponge is layered with mascarpone cream and the cake surface is iced with raspberry buttercream.
As an additional option, you can combine the mascarpone cream and raspberry buttercream for the layers and top the surfaces with vanilla whipping cream for an all white cake, which is what I did in the featured photo in order to add more contrast and effect with the fresh flowers I wanted to use. I used 1M and 32 starred tips for the piping. I made this cake at about 1,000 feet (305 meters) elevation, it’s likely that this recipe will need to be adjusted for higher elevations.
You can also make this a naked cake by leaving the side surfaces exposed for a more vintage effect.
- SPONGE CAKE:
- 6 large eggs, separated
- 3/4 cup plus 2 tablespoons (6 oz) granulated sugar, divided in half (7 tablespoons each)
- 1 3/4 cups cake flour, sifted VANILLA SYRUP:
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tablespoon pure vanilla extract or vanilla bean paste RASPBERRY BUTTERCREAM:
- 2 cups fresh (or frozen and thawed) raspberries soaked overnight in sweet wine such as moscato, port, or liquor of choice, drained, puréed, strained, may use food processor to refine texture if desired
- 1 recipe of Buttercream Icing FILLING:
- 1 recipe Mascarpone Cream *FOR OPTIONAL WHIPPING CREAM BEAT TOGETHER UNTIL LIGHT AND FLUFFY:
- 16 oz (1 Pt/473 ml) heavy whipping cream (room temperature)
- 3-6 tablespoon granulated sugar
- Pinch of cream of tartar
- 1 tablespoon vanilla
- SPONGE CAKE:
- Preheat oven to 375 degrees (190 C)
- Prepare two 9 inch cake pans with parchment rounds, do not grease.
- Whip egg yolks with half of the sugar (7 tablespoons) at high speed until thick and pale (5 minutes).
- In separate, clean bowl, whip egg whites on medium speed, until soft peaks form.
- Then gradually add the remaining half of sugar (7 tablespoons) until firm peaks form.
- Gently fold one-third of egg whites into beaten yolks.
- Sift half of the flour over top, slowly and gently fold in.
- Repeat with another third of egg whites and remaining half of flour.
- Fold the last third of egg whites just until no white streaks remain.
- Divide batter between prepared pans, bake for 18-22 minutes, until firm and golden.
- Transfer to cooling rack. After completely cool, may cut into layers and level as desired.
- Prepare vanilla syrup by combining sugar and water in small saucepan over stove, let come to boil, then remove and allow to cool, then add vanilla.
- Prepare raspberry buttercream by combining made recipe of buttercream icing with raspberry purée. *OPTION: After making raspberry buttercream, you can also gently fold it into prepared Mascarpone Cream if desired (see photo).
- For cake assembly, smear a bit of icing onto surface of desired serving plate, top with one cake layer.
- Brush layer with syrup.
- Pipe border with raspberry buttercream, then fill center circle with mascarpone (or combine mixtures if desired).
- Repeat with remaining layers.
- Ice and decorate as desired.