Lemon Raspberry Cake with Honey Mascarpone Filling and Cream Cheese Frosting

Lemon Raspberry Cake with Honey Mascarpone Filling and Cream Cheese Frosting

Hi friends!! I possess a block for you today and this is no ordinary bar. It's an large artefact raspberry block filled with a confection honey mascarpone stuff, raspberry compote and emollient cheeseflower topping. Doesn't that sensation so so peachy? Vessel, it is!

I get very agog near block, especially birthday cakes. It was my birthday a two weeks ago and I had to kind myself a date block. Yes, I am one of those group who bakes their own date cakes. I copulate it and it is my abstraction to modify exactly what I necessity. If you are the baker in your blood, you see you are always winning requests from grouping. I like hot for my stemma but I don't get to explore flavors overmuch with them.

So for my birthday, I get to excrete exactly what I want suchlike this Strawberry Lavender Cover from a few geezerhood ago. This period, I re-created a smack band I saw from a local shop. A human posted the cake on Instagram and I've been significance to go to the store but haven't initiate indication. Making it at bag was the next primo situation.

Using my ducky lemon cupcake instruction, I created a mini three-layered cake for two. The citrus cake is plangent of invigorated artifact season, hints of almond and is moist and crumbly. The perfect textile for many high flavors in the material and icing.

The filling is a whipped mascarpone cream sweet with honey. It is fluffy and conniving not to vindicatory eat by the spoonful. Also in the intervening of the dish is a raspberry afters that utterly completes the artefact and mascarpone flavors in the cake. Brings out a minuscule season as asymptomatic. All in all, the prizewinning component of the block is the material!

Finally, the bar is frosted with creation take cheese icing. I am not usually a fan of remove mallow icing. Despite being toothsome and addicting, it is a decorator's nightmare. But in several cakes, suchlike this one, take cheeseflower frosting right makes sense and is needful.

This block is a affair cake and designer the reading it takes to create. It's flooded of wondrously mingling flavors and is plush. It's genuinely fabulous.

INGREDIENTS

FOR THE RASPBERRY COMPOTE :

•  1/2 cup fresh raspberries
•  juice of half a lemon
•  2 tablespoons granulated sugar

FOR THE LEMON CAKE :

•  1 cup whole milk, room temperature
•  1 whole egg, room temperature
•  4 large egg whites, room temperature
•  2 teaspoons pure vanilla extract
•  1 teaspoon lemon extract
•  1/4 teaspoon almond extract
•  2 ½ cups cake flour, sifted
•  1 ½ cups granulated sugar
•  1 ¼ tablespoons baking powder
•  ¾ teaspoon salt
•  zest of 1 lemon
•  1 ½ sticks unsalted butter, room temperature and cut into cubes

FOR THE HONEY MASCARPONE FILLING :

•  8 oz mascarpone cheese, softened
•  1/4 cup honey

FOR THE CREAM CHEESE FROSTING :

•  8 ounces cream cheese, softened
•  1/2 cup (1 stick) unsalted butter, softened
•  1 teaspoon vanilla extract
•  3 cups sifted confectioners’ sugar
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INSTRUCTIONS

FOR THE RASPBERRY COMPOTE :

1. Combine all the ingredients in a small saucepan set over medium-low heat. Cook, stirring occasionally until mixture thickens. Remove from heat and let cool completely.

FOR THE CAKES :

1. Preheat oven to 350 degrees F. Grease and line three round 6-inch baking pans.
2. In a small bowl, whisk together a third cup of the milk, egg whites, egg, lemon extract and vanilla extract.
3. Sift the cake flour in the bowl of an electric mixer fitted with the paddle attachment (or a medium bowl if using a hand mixer). Combine the rest of the dry ingredients including the lemon zest and sugar. Stir together on low speed for 30 seconds.
4. Add the butter one piece at a time and blend on low speed for 30 seconds. Then add the remaining milk, and mix on low speed until moistened. Increase speed to medium and mix for 1½ minute. Be careful not to overmix. Scrape the sides of the bowl as needed.
5. Add the egg/milk/extract mixture in 3 separate batches mixing on medium speed after each addition until combined.
6. Divide batter equally into prepared pans and bake in the center of the oven for 20-25 minutes or until a cake tester comes out clean when inserted in center of the cake.
7. Let cakes cool completely before frosting.

FOR HONEY MASCARPONE FILLING :

1. In a small bowl, whisk together the mascarpone cheese and honey until smooth. Set aside.

FOR THE CREAM CHEESE FROSTING :

1. Cream the first three ingredients on medium speed using the paddle attachment of an electric mixer until smooth, about 2-3 minutes.
2. Add the powdered sugar and mix on low speed for 1 minute. Then increase speed to medium and mix for 2-3 minutes until the frosting is very light and fluffy.
3. Refrigerate for 10-15mins before frosting the cake.

ASSEMBLY :

1. Level your cakes as needed. Place the first cake layer on a cake plate or serving plate.
2. Add half of the mascarpone filling on top of the cake. Spread evenly.
3. Add half of the raspberry compote on top and carefully spread over the filling. Repeat this until you finish with the last layer.
4. Frost the cake with the cream cheese frosting.
5. Decorate as desired.

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