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Categories:
butter sugar vanilla eggs all-purpose ground almonds baking powder milk gelatin raspberries Mascarpone lemon heavy cream almonds powdered sugar
Viewed: 25 - Published at: 8 years agoIngredients
- 5 1/2 tbsp butter
- 1 1/2 cups granulated sugar
- 1 tsp vanilla extract
- 2 None eggs, separated
- 1/2 cup all-purpose flour
- 1/2 cup ground almonds
- 1 tsp baking powder
- 4 tbsp milk
- 4 sheets gelatin or 1 tbsp powdered gelatin
- 1 lb raspberries
- 1 lb mascarpone or whipped cream cheese
- 1/2 None lemon, zested + 5 tbsp juice
- 3/4 cup heavy cream
- 2 tbsp sliced almonds, toasted
- 1-2 tsp powdered sugar
Method
- Preheat oven to 325°F. Grease and flour an 8 inch cake pan. Cream butter with 1/3 cup sugar, vanilla extract and a pinch of salt. Add egg yolks. Mix flour, ground almonds and baking powder then fold in. Add milk. Transfer to prepared pan. Whip egg white until stiff, gradually adding 1/3 cup sugar, then spread over cake batter. Bake for 25 mins then cover with foil and bake for another 10-15 mins. Remove from oven, loosen edges and let cool in pan.
- For raspberry puree, bloom 2 sheets (or 1/2 powdered gelatin) gelatin in cold water for 5 mins. Puree 1/2 lb raspberries and 2 tbsp sugar then strain. Discard solids. If using sheet gelatin, squeeze out any excess water. Mix 2-3 tbsp puree with gelatin and gently heat until melted. Mix with remaining puree then chill for 15-20 mins.
- For raspberry cream, bloom remaining gelatin in cold water for 5 mins. Mix mascarpone, remaining sugar, lemon juice and lemon zest. Whip cream then fold in. Mix 2 tbsp mixture with gelatin and gently heat until melted. Mix with remaining mixture then fold in remaining raspberries and chill for 15 mins.
- Remove cake from the pan and slice in 1/2 horizontally. Spread raspberry cream in alternating layers with raspberry puree. Place top cake layer over top and press down gently. Chill for 1 hour. Sprinkle with toasted almonds and dust with powdered sugar to serve.
