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Raspberry Tea Cake with Mascarpone Cream Filling Recipe

★★★★★

4.9 from 126 reviews
  • Author: lilan
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Description

This Raspberry Tea Cake with Mascarpone Cream Filling is a delicate and moist loaf cake perfect for afternoon tea or special occasions. Made with fresh raspberries and a tender crumb, it is layered with a rich, creamy mascarpone and whipped cream filling lightly flavored with vanilla and almond extract, and optionally enhanced with Chambord liqueur. This elegant cake offers a harmonious balance of tart berries and sweet cream, finished with a soft texture and a simple yet refined presentation.

Ingredients

Scale

Cake Ingredients

  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 8 tablespoons (113g) unsalted butter, softened
  • 1 cup (198g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon almond extract
  • 3/4 cup (170g) sour cream
  • 1 cup (120g) raspberries, fresh preferred

Cream Filling Ingredients

  • 1 1/4 cups (284g) whipping cream
  • 2/3 cup (132g) granulated sugar, divided
  • 1 cup (227g) mascarpone cheese
  • 1/2 teaspoon King Arthur Pure Vanilla Extract
  • 2 tablespoons (25g) Chambord, optional

Instructions

  1. Prepare the Pan and Oven: Preheat your oven to 350°F (177°C). Grease a 12 inch x 4 inch x 2 1/2 inch tea loaf pan thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Stir them well to ensure even distribution, then set aside.
  3. Cream Butter and Sugar: Using a mixer, beat the softened butter with the granulated sugar until the mixture is light, fluffy, and pale in color. This usually takes a few minutes and is essential for a tender crumb.
  4. Add Wet Ingredients: Beat in the eggs one at a time ensuring each is fully incorporated, then mix in the almond extract for fragrance and flavor.
  5. Combine with Dry and Sour Cream: Gradually add the dry ingredients alternately with the sour cream, mixing gently and just until combined to avoid overworking the batter. Finally, carefully fold in the fresh raspberries to preserve their shape.
  6. Bake the Cake: Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes. Check doneness by inserting a tester or toothpick into the center; it should come out clean. Remove from oven and let the cake rest in the pan for 10 minutes before turning out onto a rack to cool completely.
  7. Make the Cream Filling: Whip the 1 1/4 cups of whipping cream and 1/3 cup (66g) sugar until stiff peaks form. Separately, beat the mascarpone cheese with the remaining 1/3 cup (66g) sugar, vanilla extract, and optional Chambord liqueur until smooth and creamy.
  8. Combine Cream Mixtures: Gently fold the mascarpone mixture into the whipped cream until fully combined, creating a luscious filling.
  9. Trim and Slice Cake: Remove any browned edges from the cake for a clean look. Using a serrated knife, carefully slice the loaf horizontally into three equal layers.
  10. Assemble the Cake: Place the bottom layer on a serving plate and spread one-third of the cream filling evenly over it. Repeat with the second layer and additional filling, then top with the final cake layer and spread the remaining filling on top.
  11. Chill: Cover the assembled cake and refrigerate until ready to serve. This helps the layers set and the flavors meld together.
  12. Serve: Slice the cake crosswise into approximately 1-inch slices. Enjoy as a delightful teatime treat or dessert.
  13. Store: Wrap any leftovers securely and refrigerate. The cake will keep fresh for up to 5 days.

Notes

  • For best results, use fresh raspberries as frozen berries may bleed into the batter and affect texture.
  • If Chambord liqueur is not desired, omit or substitute with raspberry juice for a non-alcoholic option.
  • Ensure eggs are at room temperature to help achieve a smooth batter.
  • Be gentle when folding in raspberries to keep them intact and evenly distributed.
  • The cake layers can be prepared a day ahead and refrigerated, just assemble the day you plan to serve for freshness.
  • Use a serrated knife to slice the cake layers cleanly without squashing the crumb.
  • The mascarpone cream filling is delicate; do not overbeat or it may become grainy.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: Raspberry Tea Cake, Mascarpone Cream, Tea Loaf Cake, Berry Cake, Layered Cake, Afternoon Tea Dessert

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Find it online: https://cooklilan.com/raspberry-tea-cake-with-mascarpone-cream-filling-recipe/