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The MEISSEN cookbook:
Raspberry cake with mascarpone
#CAKEHAPPINESS
Raspberry cake with mascarpone
#CAKEHAPPINESS
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The easiest way to share happiness with others is in the form of cake! And believe us: the raspberry cake with mascarpone is true happiness from the oven. This recipe is part of the MEISSEN cookbook, which contains a total of 24 sweet and savory recipes from passionate culinary employees at our manufactory. The raspberry cake with mascarpone was created by our apprentice Justine Trodler. Not only does she love creating something eternal with her bare hands, she also shows love and dedication to detail when cooking and baking. Try it out for yourself and experience this dreamlike cake delight - alone or with those with whom you would most like to share your cake happiness.
Ingredients:
- 200 g wholemeal spelt flour
- 1 tsp baking powder
- 100 g butter
- 110 g cane sugar
- 3 eggs
- 350 g mascarpone
- 1 pck. vanilla sugar
- ½ lemon (juiced)
- 300 g raspberries (fresh or frozen)
- + butter & sugar
"Happiness is knowing you have a cake in the oven"
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Preparation:
1. Grease the baking tin (24 cm) with butter and sprinkle with sugar. Sieve flour and baking powder and mix with butter, 50 g sugar and an egg to a smooth dough. Leave the dough to rest in the fridge for 15 minutes.
2. Then spread the dough in the tin by hand and press up the sides to about 3-4 cm. Preheat the oven to 200 °C top/bottom heat.
3. Whisk the mascarpone, one egg and one egg yolk, 60 g sugar, vanilla sugar and lemon juice until creamy. Pour the mixture into the pastry crust and smooth it down. Rinse the fresh raspberries, allow the frozen ones to thaw slightly and pour off any excess liquid. Then spread the berries over the cake. Bake the finished cake in the oven for 30-40 minutes.
4. After baking, leave the cake to cool in the tin for at least 10 minutes.
We wish you maximum enjoyment!
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