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Raspberry Tea Cake with Mascarpone Cream Filling

Raspberry Tea Cake with Mascarpone Cream

Raspberry Tea Cake with Mascarpone Cream Filling is a delightful dessert that combines sweet raspberries and creamy filling, perfect for any gathering.
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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: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for gluten-free version.
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 pinch Salt
  • 1/2 cup Unsalted Butter Consider margarine or vegan butter as substitutes.
  • 1 cup Granulated Sugar Coconut sugar can be used for a healthier option.
  • 2 large Eggs Flax eggs can be used for a vegan substitute.
  • 1 teaspoon Almond Extract Replace with vanilla extract if preferred.
  • 1 cup Sour Cream Greek yogurt can be used as a substitute.
  • 1 1/2 cups Raspberries Frozen can be used in place of fresh.
For the Mascarpone Cream Filling
  • 1 cup Heavy Whipping Cream Substitute with plant-based cream for dairy-free options.
  • 1 cup Mascarpone Cheese For a substitute, mix cream cheese and sour cream.
  • 1/4 cup Sugar
  • 1 tablespoon Chambord (optional) Can be omitted or replaced with raspberry extract.

Equipment

  • 12" x 4" x 2 1/2" tea loaf pan
  • Mixing Bowls
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a tea loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar, then add eggs and almond extract.
  4. Gradually add the dry ingredients and sour cream, then fold in raspberries.
  5. Pour batter into pan and bake for 50-60 minutes or until a toothpick comes out clean.
  6. For the filling, beat heavy cream and sugar until stiff peaks form, mix with mascarpone.
  7. Once cake cools, slice into three layers and spread mascarpone between layers.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients, avoid over-mixing, and cool the cake properly before slicing.

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