Lemon Raspberry Cake with Honey Mascarpone Filling

Total Time: 100 Minutes, Servings: 16 Servings

Ingredients :

FOR THE RASPBERRY COMPOTE:
• 1/2 cup fresh raspberries
• juice of half a lemon
• 2 tablespoons granulated sugar

FOR THE LEMON CAKE:

• 1 cup whole milk, room temperature
• 1 whole egg, room temperature
• 4 large egg whites, room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon lemon extract
• 1/4 teaspoon almond extract
• 2 ½ cups cake flour, sifted
• 1 ½ cups granulated sugar
• 1 ¼ tablespoons baking powder
• ¾ teaspoon salt
• zest of 1 lemon
• 1 ½ sticks unsalted butter, room temperature and cut into cubes

FOR THE HONEY MASCARPONE FILLING:

• 8 oz mascarpone cheese, softened
• 1/4 cup honey

FOR THE CREAM CHEESE FROSTING:

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1 teaspoon vanilla extract
• 3 cups sifted confectioners’ sugar

Instructions :

FOR THE RASPBERRY COMPOTE:
• Combine all the ingredients in a small saucepan set over medium-low heat. Cook, stirring occasionally until mixture thickens. Remove from heat and let cool completely.

FOR THE CAKES:

• Preheat oven to 350 degrees F. Grease and line three round 6-inch baking pans.
• In a small bowl, whisk together a third cup of the milk, egg whites, egg, lemon extract and vanilla extract.
• Sift the cake flour in the bowl of an electric mixer fitted with the paddle attachment (or a medium bowl if using a hand mixer). Combine the rest of the dry ingredients including the lemon zest and sugar. Stir together on low speed for 30 seconds.
• Add the butter one piece at a time and blend on low speed for 30 seconds. Then add the remaining milk, and mix on low speed until moistened. Increase speed to medium and mix for 1½ minute. Be careful not to overmix. Scrape the sides of the bowl as needed.
• Add the egg/milk/extract mixture in 3 separate batches mixing on medium speed after each addition until combined.
• Divide batter equally into prepared pans and bake in the center of the oven for 20-25 minutes or until a cake tester comes out clean when inserted in center of the cake.
• Let cakes cool completely before frosting.

FOR HONEY MASCARPONE FILLING:

• In a small bowl, whisk together the mascarpone cheese and honey until smooth. Set aside.

FOR THE CREAM CHEESE FROSTING:

• Cream the first three ingredients on medium speed using the paddle attachment of an electric mixer until smooth, about 2-3 minutes.
• Add the powdered sugar and mix on low speed for 1 minute. Then increase speed to medium and mix for 2-3 minutes until the frosting is very light and fluffy.
• Refrigerate for 10-15mins before frosting the cake.

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