Italian Raspberry Mascarpone Cake

A dense, moist crumb thanks to mascarpone, studded with raspberries that burst during baking. The fruit's acidity cuts through the silky richness of the batter.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 463
• Protein: 9 g
• Carbs: 57 g
• Fat: 21 g

Ingredients

• 166.7 g Raspberry ( whole )
• 166.7 g Mascarpone cheese ( room temperature )
• 2 piece Egg ( whole )
• 100 g White sugar
• 133.3 g Wheat flour ( sifted )
• 0.7 tbsp Baking powder
• 20 ml Marsala optional
• 0.7 pinch Fleur de sel
• 10 g Minimum butter sweet ( for the tin )
• 10 g Icing sugar ( for dusting )

Instructions

1. Preparing the mold and batter

   Preheat the oven to 180°C. Grease a cake tin. In a bowl, whisk the eggs with the white sugar until the mixture triples in volume and reaches the ribbon stage.

2. Incorporating fat and flavors

   Soften the mascarpone with a spatula then incorporate it into the eggs. Add the marsala and a pinch of fleur-de-sel. The mixture should be smooth and homogeneous.

3. Mixing the dry ingredients

   Sift the wheat flour and baking powder. Gently fold them in with a spatula without overworking the batter to avoid developing gluten.

4. Baking

   Pour the batter into the mold. Distribute the raspberries on top, pressing them down slightly. Bake for 45 minutes. The cake should be golden and a knife tip should come out clean.

5. Finishing

   Let the cake cool on a wire rack. Before serving, dust with icing sugar for visual appeal.

Chef's tips

• Do not overmix the batter once the flour is added to prevent an elastic texture.
• If the raspberries are very juicy, toss them in a bit of flour before placing them on the cake to prevent them from sinking to the bottom.

Storage

Store at room temperature under a cake dome for up to 3 days. The cake stays moist thanks to the mascarpone.