Raspberries & Cream Cake

  • 12 May - 18 May, 2018
  • Mag The Weekly
  • Cookery


· 250g unsalted butter, softened, plus extra for greasing

· 250g caster sugar

· 4 large eggs

· 200g self-rising flour, sifted

· 50g ground almonds

· 1tsp baking powder

· 2 lemons, zested

· Splash of milk, if needed

For the filling

· 100g mascarpone

· 200ml whipping cream

· 3tbsp icing sugar

· 200g frozen raspberries, defrosted and drained

For the icing

· 125g unsalted butter, softened

· 175g icing sugar

· 1 lemon, finely zested

· 2tbsp milk

· Pink food colouring

· Edible rose petals to decorate


Preheat the oven to 160°C. Grease and line 3 x 18cm loose-bottomed cake tins and set aside. In a bowl, beat butter and sugar with an electric whisk, until light and fluffy. Beat in eggs, one at a time then fold in flour, almonds, baking powder and lemon zest (if the mixture feels too thick, add a splash of milk. Divide the mixture evenly between the three tins and bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean. Turn out on to wire racks to cool.

To make the filling, whip the mascarpone with cream and icing sugar in a large bowl, until stiff enough to hold its shape. Fold in the raspberries and set aside. For the icing, beat butter and icing sugar in a bowl, until light and fluffy. Add the lemon zest, milk and a few drops of food colouring, until the desired shade of pink is attained. To assemble, put one sponge on a serving plate and spread half the filling mixture on top. Top with the second sponge and repeat with the remaining filling. Top with the third and final sponge. Using a spatula, spread frosting over the cake and scatter over the rose petals.



    VOLUNTEER AMIR RAZA commented one year ago

    I tried my best for several times to pick this tasty food up, but could not and now I have postponed my efforts till another time

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