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Raspberry Tea Cake with Mascarpone Cream Filling

Raspberry Tea Cake with Mascarpone Cream Filling Bliss

A delightful Raspberry Tea Cake with Mascarpone Cream Filling that celebrates flavor and texture, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour For a gluten-free version, substitute with a gluten-free blend.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter Remember to have it at room temperature for easy mixing.
  • 1 cup sugar
  • 3 large eggs Beat until pale for the best results.
  • 1 teaspoon almond extract Feel free to substitute with vanilla extract if desired.
  • 1 cup sour cream
  • 1.5 cups raspberries Fresh or frozen works—just don’t thaw frozen raspberries before baking.
For the Mascarpone Cream Filling
  • 1 cup heavy whipping cream Used in the mascarpone filling for a luxuriously smooth texture.
  • 8 oz mascarpone cheese If unavailable, substitute with a mix of cream cheese and sour cream.
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract OR Chambord Adds a depth of flavor.

Equipment

  • 12" x 4" x 2 1/2" tea loaf pan
  • mixing bowls
  • whisk
  • electric mixer
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the tea loaf pan by greasing it thoroughly with butter or non-stick spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  3. In a large bowl, beat together the butter and sugar until light and fluffy, then add eggs one at a time, followed by almond extract.
  4. Gradually mix in the flour mixture and sour cream alternately, starting and ending with flour.
  5. Gently fold in the raspberries until just combined.
  6. Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  8. Whip the heavy cream to stiff peaks, then beat the mascarpone with sugar and vanilla or Chambord until creamy; fold in the whipped cream.
  9. Once the cake is cooled, slice it into three layers and spread the mascarpone filling between each layer; chill before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 0.5mg

Notes

For the best taste, chill the assembled cake for at least an hour before serving. Experiment with fruits for variation.

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