Posted by: Bill & Gayle McCord | August 19, 2011

Weekend Recipe: Raspberry Cake with Mascarpone Filling

Emily sent me this recipe from Rebekah’s 5th birthday.  Rebekah is enamored with raspberries these days, so she asked for a raspberry cake.  Emily will admit that this cake is a little gourmet for most 5 year olds, but let’s remember that Rebekah has a Top Chef pallet.  The girl appreciates quality food.  😉

Weekend Recipe: Mascarpone Filling

If you never make the cake, you definitely need to try the mascarpone filling- phenomenal!!  Here is that part of the recipe:

  • 284ml tub double cream {10 ounces of the heaviest cream you can find}
  • 250g tub mascarpone {almost 9 ounces}
  • 3 tbsp sugar
  • 150g punnet raspberries {5 ounces}
You don’t have to use the raspberries either.  This filling is extremely decadent, so we’d advise using it on a pound cake or something plain-ish.  Lastly, if you do make the cake,  you can make is easier by not cutting the layers and just stacking the two cakes with filling in between and on top.

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