Indulge in the delightful flavours of spring with this airy and delectable dessert. A beloved family treat, this cake overflows with luscious raspberries and cream, destined to be devoured down to the very last crumb.
For the cake
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- icing sugar, to decorate
For the syrup
- 85g caster sugar
- 50ml amaretto
For the filling
- 284ml tub double cream
- 250g tub mascarpone
- 3 tbsp caster sugar
- 150g punnet raspberries
Method
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First heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm round tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Pour the mixture equally into the two tins and bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.
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Next, heat the sugar, 2 tbsp water and amaretto together until the sugar has dissolved. Leave to cool for 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.
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For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.
- Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. The next day, before your ready to serve, carefully remove clingfilm, dust with icing sugar and add raspberries on top to decorate.
