This Lemon Raspberry Mascarpone Cake has spring and summer written all over it! The fluffy mascarpone cream combines so well with the lemon zest flavor and sweet berries. Enjoy this recipe from Tatyana’s Everyday Food .
INGREDIENTS
For Cake Layers:
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) white granulated sugar
- 8 oz (227 g) mascarpone cheese, softened
- 1 tsp vanilla extract
- 1 cup (237 ml) milk
- 6 large egg whites, or 4 whole eggs
- 2 cups (250 g) all-purpose flour
- 4 tsp (16 g) baking powder
- 1/4 tsp salt
- lemon zest from 2 large lemons
- 1 cup fresh berries
- 1 tablespoon cornstarch
For Frosting:
- 24 oz (680 g) mascarpone cheese, softened
- 1 tsp vanilla extract
- 3 cups (375 g) confectioner’s sugar
- 1 cup (236 ml) heavy cream, chilled
- zest from 1 large lemon
- 3 cups fresh berries, for filling and garnish
