: Raspberry Layer Cake with Mascarpone Cream

This soft raspberry and mascarpone cream layer cake is a light, elegant dessert designed for special occasions. Built from a tender, airy cake base and filled with a smooth vanilla-scented mascarpone cream, it balances sweetness and freshness thanks to generous layers of fresh raspberries. The structure remains simple and refined, with a “nude cake” finish that highlights the layers and fruit without heavy decoration.

Preparation time: 45 min
Cooking time: 40 min
Rest time: 2h
Difficulty: Medium

Ingredients

For the cake (Molly Cake or Génoise)

• 3 eggs
• 250g sugar
• 250g very cold full-fat liquid cream (30% fat)
• 250g flour
• 1 sachet baking powder
• 1 teaspoon vanilla extract

For the mascarpone cream

• 500g mascarpone
• 100g icing sugar
• 25cl very cold full-fat liquid cream (30% fat)
• 1 vanilla pod

For the filling

• 400g fresh raspberries
• Raspberry coulis (optional)

Instructions

1. Prepare the cake base. Preheat the oven to 160°C so it reaches a stable temperature before baking. In a large bowl, whisk the eggs and sugar together for about 10 minutes. The mixture should become pale, thick, and double in volume, forming ribbons when lifted from the whisk. This long beating step incorporates air, which is essential for a light, soft crumb. Gradually add the sifted flour and baking powder, folding gently with a spatula to avoid deflating the batter while ensuring there are no dry pockets.
2. Whip and incorporate the cream. Whip the 250g of very cold liquid cream until it forms a firm chantilly that holds its shape. Carefully fold this whipped cream into the batter using a spatula, working in slow, broad movements from the bottom of the bowl upward. This step adds extra lightness and moisture to the cake. Finish by adding the vanilla extract, mixing just until evenly distributed.
3. Bake the cake. Pour the batter into a tall cake pan, 18–20 cm in diameter, previously buttered and floured to prevent sticking. Smooth the surface gently without pressing down. Bake for about 45 to 50 minutes, until the cake is risen, evenly colored, and a knife inserted into the center comes out clean. Once baked, remove from the oven and allow the cake to cool completely on a wire rack. For easier cutting and better structure, this step is ideally done the day before assembly.