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Raspberry Almond Mascarpone Cake

Raspberry Almond Mascarpone Cake prepared dish

This raspberry almond mascarpone cake features a moist almond-flavored sponge layered with rich mascarpone cream and fresh raspberries. It's a delightful dessert perfect for any occasion.

This recipe is dessert, scaled for 8 servings, with 30 min prep and 25 min cook.

Prep: 30 min · Cook: 25 min · Total: 55 min · Serves: 8

Quick cooking notes

  • Core ingredients include salt, almond flour, sugar, all-purpose flour.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 0.5 tsp salt
  • 2 cups almond flour
  • 1.5 cups sugar
  • 1 cup all-purpose flour
  • 2 cups fresh raspberries (for layering and garnish)
  • 4 large eggs
  • 2 tsp vanilla extract
  • 0.5 cups powdered sugar (for dusting)
  • 2 tbsp baking powder
  • 1 cup mascarpone cheese
  • 1 cup heavy cream (chilled)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, combine almond flour, all-purpose flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the eggs and vanilla extract until well combined.
  4. Add the egg mixture to the dry ingredients and mix until just combined.
  5. Divide the batter evenly between the prepared cake pans and smooth the tops.
  6. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  8. In a mixing bowl, combine the mascarpone cheese and heavy cream, then whip until soft peaks form.
  9. Once the cakes are completely cool, place one layer on a serving plate and spread half of the mascarpone mixture on top.
  10. Layer half of the fresh raspberries over the mascarpone, then place the second cake layer on top.
  11. Spread the remaining mascarpone mixture over the top of the cake and garnish with the remaining raspberries.
  12. Dust with powdered sugar before serving.

Nutrition (per serving)

  • Calories: 350
  • Protein: 7 g
  • Fat: 22 g
  • Carbohydrates: 32 g
  • Fiber: 3 g
  • Sugar: 14 g
  • Sodium: 150 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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