White rose cake
I like to bake and cook almost as much as I like crafting. I try out a lot of new recipes and I’m open to practically anything that would result in a good meal. Some years ago, I started baking cakes. Not just small pies, or muffins or simple pastry, but actual, beautiful cakes. I’ve tried out several recipes and all worked out so far. The latest that I’ve baked like five times in the past year (and 2 days ago as well :)), is the favourite of the family. It’s a mascarpone-raspberyy cake fluffed with yoghurt and a pinch of lemon. Sounds yummy, isn’t it? If you want to bake it, too, here is the recipe:
- for the cake:
- 6 eggs
- 12 dkg (4,2 oz.) sugar
- 10 dkg (3,52 oz.) flour
- 5 dkg (1,76 oz.) ground walnut
- 1 teaspoon of baking powder
1 package (or 1 tablespoon) vanilla sugar
- For the cream:
- 2,5 dl (8,454 oz) whipping cream
- 25 dkg mascarpone (8,818 oz)
- 2 yoghurts (aprrox. 4 dl=13,5 oz))
- 12 dkg (4,2 oz.) icing sugar
- 1 package (or 1 tablespoon) vanilla sugar
- The zest and juice from 1 lemon
- 20 dkg raspberries (7 oz) (or more, if you like it fruity)
- Mix the eggs with the two types of sugar until it’s fluffy and almost white.
- Add the walnut, flour and baking powder to the mixture. Stir well.
- Put it into a round form (26 cm, approx. 10,2 inch) and bake it for 35-40 minutes on 180°C (356 °F).
- While it gets done, do the cream.
Note, that if you want to use this as a frosting, you have to double it!
Mix the mascarpone with the sugar and vanilla sugar, add the lemon juice and the zest, and the yoghurt.
- Whip the whipping cream until it is quite stiff, and add it to the mascarpone mixture. Let it chill in the fridge.
- Take out the cake from the oven, let it cool down, cut it into two.
- Mix the raspberries in the cream and fill the cake.
If you use the cream as a frosting, don’t forget to divide it into two parts before adding the raspberries. (You want to have a clear, white frosting.)