Lemon Raspberry Cake with Honey Mascarpone Filling

Lemon Raspberry Cake with Honey Mascarpone Filling , .

A luscious lemon raspberry cake recipe that is filled with a whipped honey mascarpone filling, raspberry compote and sweet cream cheese frosting.

A luscious lemon raspberry cake recipe that is filled with a whipped honey mascarpone filling, raspberry compote and sweet cream cheese frosting.


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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A luscious lemon raspberry cake recipe that is filled with a whipped honey mascarpone filling, raspberry compote and sweet cream cheese frosting.

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