Raspberry Mascarpone Naked Cake

Ingredients

• 4 large eggs (at room temperature)
• 2 egg yolks (at room temperature)
• 2 tsp vanilla bean paste
• 330 g whole milk
• 120 g full fat greek yoghurt
• 600 g all-purpose flour
• 450 g granulated sugar
• 3 1/4 tsp baking powder
• 1/2 tsp salt
• 345 g unsalted butter (at room temperature)
• 250 g fresh or frozen raspberries
• 50 g granulated sugar
• 1/2 Tbsp lemon juice
• 250 g mascarpone cheese
• 150 g powdered sugar
• 1/8 tsp salt
• 300 ml heavy cream

Instructions

1. 1

   Cake

2. 2

   Preheat the oven to 350°F / 180°C. Grease three 8” cake pans, and line with parchment paper on the bottom.

3. 3

   In a medium bowl, whisk together the eggs, egg yolks, vanilla, milk, and yogurt

4. 4

   In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Mix briefly to combine

5. 5

   With the mixer on low, add the butter a cube at a time, until fully incorporated and the mixture looks like sand.

6. 6

   Add half of the wet ingredients into the mixer. Mix until just combined, then add the second half of the wet ingredients. Mix on medium speed until just combined. Remove the bowl from the mixer and give a few folds with a rubber spatula to ensure that no dry ingredients remain.

7. 7

   Divide the batter between the three cake tins. Bake for around 30-35 minutes, or until the cakes are springy to the touch, and a skewer inserted into the middle comes out clean.

8. 8

   Remove from the oven and cool for 15 minutes in their pans, then turn onto a wire rack and allow to cool completely.

9. 9

   Compote

10. 10

    While the cake is baking, make the compote. Add the raspberries to a small saucepan over low heat along with sugar and lemon juice.

11. 11

    Cook over low heat while the raspberries begin to release their liquid. Stir occasionally as the mixture comes to a simmer.

12. 12

    Once simmering, over low heat, cook the raspberries for around 15 minutes until they break down and the mixture thickens slightly. Take off the heat and allow it to cool completely.

13. 13

    Frosting

14. 14

    In a bowl add the mascarpone, powdered sugar, and salt.

15. 15

    Using a hand mixer at high speed, whisk it until combined.

16. 16

    Slowly stream in the heavy cream and keep whisking as you do until it is thick and forms stiff peaks. This can happen quickly so take care not to over-mix it or it will split.

17. 17

    Layering the cake

18. 18

    Use a serrated knife to level the cooled cakes and make their tops flat and even.

19. 19

    Place one layer of cake on a cake turntable or cake stand. Pipe a wide ring of mascarpone frosting around the edge. This is going to hold the raspberry compote in place.

20. 20

    Spoon in half the raspberry compote into the middle and smooth it out.

21. 21

    Stack on another cake layer and repeat this process.

22. 22

    Add on the last cake layer. Pipe a frosting spiral on the top of the cake, and pipe all around the edges of the cake. Don't worry if it's messy, it will get smoothed out.

23. 23

    Use an offset spatula to smooth the frosting on the top of the cake. Use a bench scraper to smooth the frosting around the edge of the cake.

24. 24

    Pipe extra frosting in any holes, then smooth it out again. The end cake should be smooth and have parts of the cake layers peeping through.

25. 25

    Decorate the cake with edible flowers, fresh raspberries, chopped nuts, or whatever else you like. You can also pipe leftover frosting dollops on the top of the cake.

26. 26

    Refrigerate the cake until you're ready to serve. Remove it from the fridge about half an hour before serving.

27. 27

    Leftover cake can be stored in the refrigerator in an airtight container for up to three days.