Raspberry And Almond Mascarpone Cake

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 15
• 500 g butter, softened
• 3 cups caster sugar
• 8 eggs
• 2 cups plain flour
• 1 1/2 cups self raising flour
• 1 cup almond meal
• 1 cup milk
• 1 cup slivered almonds, toasted and finely chopped
• 400 g raspberries, fresh or frozen
• 400 g vienna almonds (optional, for decorating)
• 750 g mascarpone
• 300 g sour cream
• 1 cup icing sugar, mixture
• 80 ml cointreau liqueur or 80 ml grand marnier

Recipe

• 1 preheat oven to 160 degree c (or 140 degree c for fan forced).
• 2 grease a deep 30cm round cake tin and line the base and sides with baking paper.
• 3 beat the butter and sugar in a large bowl with an electric beater until fluffy.
• 4 add the eggs, one at a time.
• 5 beat until just combined.
• 6 the mixture may appear curdled at this stage-don't worry!
• 7 transfer mix to very large bowl and fold in the sifted flours, almond meal and milk.
• 8 do it in 3 batches (1/3 flours, 1/3 milk etc) folding each batch inbetween.
• 9 fold in the chopped almonds and raspberries.
• 10 spread mixture into prepared pan.
• 11 bake for 1 hour.
• 12 reduce the oven temperature to 150 degree c (or 130 degree c for fan forced) and bake for another hour or until cake tests cooked.
• 13 remove from oven and allow cake to stand for 20 minutes before removing from pan to cool on a cooling rack.
• 14 to make the mascarpone cream, beat the mascarpone, sour cream and icing sugar with electric mixer until soft peaks form.
• 15 stir in the liqueur.
• 16 split the cake crossways into 3 layers, using either a large serrated knife or special tool.
• 17 place the base onto a serving plate and spread with 1/3 of cream.
• 18 repeat layers ending with the mascarpone cream.
• 19 decorate the cake with the vienna almonds.