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Bake the Best Frostbitten Raspberry Cake this Mother’s Day

Go the extra mile this year for mom...
Instead of breakfast in bed, make her this delicious Raspberry and Marscapone Cake.
Design the top of the cake as a crescent moon by adding the raspberries and small flowers (or Rosemary twigs) to make a moon shape!
Moon Cake
    1. Mix gelatin with water in a small bowl. Let it sit for 5 minutes until it goes spongy.
    2. Heat the gelatin mixture in a microwave for 10 seconds until runny and smooth.
  • Combine mascarpone, whipping cream, sugar and vanilla in a bowl of a stand mixer.
  • Start whipping on medium speed until combined.
  1. With the motor of a stand mixer still running drizzle your gelatin mixture over the cream and whip for 2-3 minutes until well combined.
For the Syrup
  • Combine raspberry liqueur with simple syrup (water and sugar mixed in equal parts).
  1. Drizzle over the cake layers. (Russian sponge really benefits from being drizzled with a flavored syrup since there is no fat mixed into the batter and it can taste on the dry side without the syrup.)
How to assemble the cake
  1. Load your mascarpone cream in a large piping bag with a plain round tip.
  2. Pipe a border around the first drizzled with syrup layer, it will keep your raspberry compote from leaking out of the sides.
  3. Fill with half of your raspberry compote. ( It won't cover the entire layer, the berries will be spread sparsely.)
  4. Then pipe in the mascarpone cream in the empty spaces and smooth it out with a spatula. You shouldn't have any gaps.
  5. Top with another layer and repeat the process.
  6. Finish with the third layer.
For the White Chocolate Buttercream
  1. Heat ¼ cream in a saucepan until it just simmers but not boiling.
  2. Take off the heat and pour over chopped white chocolate in a medium sized bowl.
  3. Let it sit for a couple of minutes and then stir until chocolate is melted into the cream.
  4. Cool for 10 minutes and then start whipping in a stand mixer or with a hand mixer. (Hand mixer works better here because of the small amount).
  5. Mix for 10 minutes until light and fluffy, then start adding softened butter by a tablespoon, mix well until entirely incorporated into the frosting after each addition. (You will have enough frosting for a thin layer around the cake. If you like more frosting on your cake simply double the recipe but it will make a very sweet cake.)
  6. Spread ½ of the buttercream over the cake and let it chill in the fridge for 20 minutes.
  7. Coat your chilled cake with the other half of the frosting and decorate with rosemary and raspberries.
Share this recipe with your friends now!


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