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)

Cake
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

Cardamom Cream-Filled Snaps

I was so excited to make these for Dessert Club because I've never made a molded cookie like this. And it required a special trip to Fran's to get the molds (and I love any excuse to go to Fran's.) Although now that I know what they are, you can get the molds lots of places, like Amazon.

Because I'd never made them before, there was a learning curve, and they didn't start turning out well until halfway through. Unfortunately I didn't take step-by-step pictures - I never understand how people can do that! They must not have three demanding kids underfoot, making every second count.

These won the vote at Dessert Club, though I disqualified myself by being the hostess and providing the prize. So everyone loved them and you know they're amazing, filled with cardamom sweetened mascarpone (or cream cheese.) Here's the main thing to keep in mind. Don't undercook the cookies, that was my mistake. They need to be pliable, yes, but not falling apart as you wrap them around the metal cone. If they fall apart, cook them another minute or two. Then let them cool for 2 to 4 minutes, then wrap them on the cone.

These don't keep well, once filled. The filling softens them up, so fill no longer than one hour before serving. Right before serving is best.

Also. Did you buy cardamom for this or another recipe and not really sure what to do with the rest of it? Throw a pinch or two into your hot cocoa. It's delicious!

Cardamom Cream-Filled Snaps
1/4 cup packed brown sugar
3 T butter, melted
1 T light corn syrup
2 tsp rum, bourbon or rum extract (I did a combo of vanilla, almond and rum extracts)
1/3 cup all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg, plus more for garnish
1/2 of an 8-ounce container mascarpone cheese or cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla
1/4 tsp ground cardamom

1. Preheat oven to 350. Line a cookie sheet with greased foil or parchment. In a small bowl stir together brown sugar, butter, corn syrup and rum. Stir in flour, cinnamon and nutmeg until combined.

2. Drop batter by scant teaspoons 4 inches apart on prepared baking sheets. Do not bake more than for at a time. Spread each mound of batter evenly until 1 1/2 inches in diameter. (I used a 1 1/2 inch round cookie/fondant cutter to get them the right size and as round as possible.)

3. Bake for 5 to 7 minutes or until bubbly and golden. Let stand for about 3 to 4 minutes on cookie sheet. Using the end of a metal cone, quickly shape cookies, one at a time, into small cones. If cookies harden before you can shape them, return them to the oven about 1 minute or until softened. Cool on a wire rack.

4. For filling, in a small mixing bowl, beat mascarpone cheese, powdered sugar, vanilla and cardamom with an electric mixer on medium speed until mixture thickens slightly. Pipe cheese into each cookie cone. If desired, dust cheese mixture with grated nutmeg.

Do not freeze or store cookies. Can be refrigerated up to one hour.

Recipe from The Ultimate Cookie Book

Click here for printable recipe