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Saturday, October 22, 2011

Raspberry Tea Cake with Mascarpone Cream Filling

 It's crazy, I am still finding fresh raspberries on sale at the store, even in October!  And they're good ones.  So as long as I am finding them, we are eating them.

It was my friend's birthday a few weeks ago, and I know she loves creamy stuff, and fruit, so I thought this would be a nice birthday cake for her.  I love this size for when you just have a small gathering, or a family, and you don't need a huge cake with leftovers for weeks.  And you know what I always say, if it's not frosted you can eat it the next day for breakfast.  Which they did!
The raspberry tea cake would also be delicious on its own, as an actual tea cake.  It's just a fabulous sour cream loaf flavored with almond extract, or you could use vanilla, with raspberries folded in.  But if you happen to have a cake leveler and know how to use it, or a VERY steady hand with a bread knife (partially freeze the loaf for less chance of it falling apart), then go for it - slice it into four horizontal layers and slather on this dreamy creamy mascarponey filling!  Either way, you will boost your popularity.  And maybe even mine.

Raspberry Tea Cake with Mascarpone Cream Filling (print recipe)

2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon almond extract
3/4 cup sour cream
1 cup fresh raspberries

Cream Filling
1 1/2 cups whipping cream
2/3 cup granulated sugar
8 ounces mascarpone cheese
1/2 teaspoon vanilla
confectioners' sugar for garnish

1.  Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan. In a large bowl, combine flour, baking powder, baking soda and salt; mix well and set aside. Using an electric mixer, cream the butter and sugar until light and fluffy. Beat in the eggs and the almond extract. Slowly add the dry ingredients, alternating with the sour cream. Beat until well moistened, then very carefully fold in the raspberries. Bake for 50 to 60 minutes or until a tester comes out clean. Let sit for 10 minutes on a rack to cool, then remove the pan and cool completely.

2.  The Cream Filling: Beat the whipping cream and 1/3 cup sugar until stiff peaks form. In a separate bowl, cream the mascarpone cheese and remaining 1/3 cup sugar, vanilla and Chambord until creamy. Add the cheese mixture to the whipped cream mixture.

3.  Trim the brown edges off the top and sides of the cake. With a serrated knife, slice the loaf lengthwise into 3 to 4 thin layers. Place one layer on a serving plate, top with some cheese filling, then another layer of cake and more filling, then repeat the next two layers, leaving a cake layer on top. Sift confectioners' sugar over the top layer. Cover and refrigerate. (*I placed the loaf pan back over it while in the fridge to help it from sliding or losing shape.

Recipe from King Arthur Flour

1 comment:

K Cummings said...

I made this this morning with yogurt instead of sour cream (we were out of SC which I didn't realize until I'd started)
It was still DELICIOUS. Yum. Thanks for posting!!

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