Italian Raspberry Mascarpone Cake
Ingredients
- 166.7 gRaspberry (whole)
- 166.7 gMascarpone cheese (room temperature)
- 2 pcEgg (whole)
- 100 gWhite sugar
- 133.3 gWheat flour (sifted)
- 0.7 tbspBaking powder
- 20 mlMarsala
- 0.7 pinchFleur de sel
- 10 gUnsalted butter (for the tin)
- 10 gIcing sugar (for dusting)
Method
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.
- 1
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
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
Sift the wheat flour and baking powder. Gently fold them in with a spatula without overworking the batter to avoid developing gluten.
- 4
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
Let the cake cool on a wire rack. Before serving, dust with icing sugar for visual appeal.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store at room temperature under a cake dome for up to 3 days. The cake stays moist thanks to the mascarpone.
