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Raspberry Tea Cake with Mascarpone Cream Filling

Raspberry Tea Cake with Mascarpone Cream Filling Bliss

Discover the irresistibly delightful Raspberry Tea Cake with Mascarpone Cream Filling, perfect for any gathering or cozy afternoon. Easy to make, it's a true culinary treat.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend if needed
  • 2 teaspoons Baking Powder Always check for freshness
  • 0.5 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 0.5 cup Butter Softened, unsalted can be used as alternative
  • 1 cup Granulated Sugar Best for sweetness and structure development
  • 2 large Eggs For vegan twist, consider flax eggs
  • 1 teaspoon Almond Extract Substitute with vanilla extract if preferred
  • 0.5 cup Sour Cream Plain yogurt works well as substitute
  • 1 cup Raspberries Fresh or frozen
Cream Filling Ingredients
  • 1 cup Heavy Whipping Cream Essential for fluffy filling
  • 1 cup Mascarpone Cheese Mix with cream cheese and sour cream for a substitute
  • 2 tablespoons Chambord Optional, can omit for non-alcoholic version
  • 1 teaspoon Vanilla Extract Complements mascarpone cream beautifully

Equipment

  • Tea loaf pan
  • Mixing bowls
  • whisk
  • hand mixer

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 12" x 4" x 2 ½" tea loaf pan.
  2. In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
  3. In another bowl, cream the softened butter and sugar until light and fluffy, then add eggs and almond extract.
  4. Gradually add the dry mixture to the butter-sugar blend, alternating with sour cream, folding in raspberries last.
  5. Pour batter into the prepared pan and bake for 50-60 minutes; cool for 10 minutes in the pan before transferring to a wire rack.
  6. Whip the heavy cream and sugar until stiff peaks form, then add mascarpone and vanilla (and Chambord if using), mixing until smooth.
  7. Once cooled, slice the cake and spread mascarpone filling between layers, refrigerate for 30 minutes before serving.
  8. Serve sliced with garnish of extra raspberries or powdered sugar if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Tips for using room temperature ingredients and avoiding over-mixing for best results.

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