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Frostbitten Raspberry Cake

Frostbitten Raspberry Cake

Three layer vanilla sponge cake filled with raspberry compote and mascarpone frosting, covered in white chocolate frosting.
4.81 from 26 votes
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Course: Dessert
Cuisine: European
Keyword: layer cake, raspberry cake
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8 -10

Ingredients

For the Cake

  • Eggs room temperature- 5 large
  • Sugar- 1 cup
  • Vanilla- 2 tsp.
  • Flour- 1 cup

For the Syrup (for soaking the sponge layers)

  • Raspberry liqueur- 1/4 cup
  • Simple syrup-1/4 cup

For the Mascarpone Cream

  • Mascarpone- 250 gr/ 1 cup
  • Whipping Cream- 250 ml/ 1 cup
  • Icing Sugar- 1/4 cup
  • Gelatine- 2 tsp.
  • Water- 2 tbsp.
  • Vanilla - 2 tsp.

For the Raspberry Compote

  • Raspberries fresh or frozen (I used frozen)-1 1/2 cups
  • Sugar- 1/2 cup
  • Water-2 tbsp.
  • Fresh Raspberries- 1 cup

For the White Chocolate Buttercream

  • White Chocolate chopped (not chocolate chips)- 5 oz/150 gr
  • Whipping/Double Cream- 1/4 cup
  • Unsalted Butter softened- 4 tbsp.

For decoration

  • Rosemary sprig-1
  • Raspberries- 1/4 cup
  • Icing sugar for dusting

Instructions

For the Cake

  • Preheat the oven to 350F/180C.
  • Grease 3 8" cake pans and line them with parchment paper. (Russian sponge is very delicate so it's important to use parchment paper for easy removal.)
  • Crack 5 eggs at room temperature to a bowl of a stand mixer and add sugar and vanilla, beat at high speed for 5 minutes until the mixture is pale and triples in volume.
  • Fold in flour through a sifter in 5-6 additions blending it in gently after each addition. Your goal is to keep the volume of the egg mixture so be very careful in this step of the process.
  • Divide your cake batter among 3 pans and bake for 25-30 minutes until cake tester or tooth pick comes out clean and the cakes have risen to the top of the pan. (I baked 2 layers and then 1 later).
  • Cool for 10 minutes and then run a knife around the edges of your pans to release the cakes and flip them over on a wire rack to cool completely.
  • (After your cakes have cooled you can individually wrap them in plastic wrap for later use. You can bake you sponge layers a day ahead.)

For Raspberry Compote

  • Combine 1 1/2 cups of raspberries and sugar with water in a small saucepan and cook on low heat until thick and mixture coats the back of a spoon. It will take about 15 minutes.
  • Remove from heat and process in a food processor or a blender until smooth.
  • Push through a fine sieve to get rid of the seeds.
  • Combine the compote with fresh raspberries and set aside.

For the Mascarpone Cream

  • Mix gelatine with water in a small bowl. Let it sit for 5 minutes until it goes spongy.
  • Heat the gelatine mixture in a microwave for 10 seconds until runny and smooth.
  • Combine mascarpone, whipping cream, sugar and vanilla in a bowl of a stand mixer.
  • Start whipping on medium speed until combined.
  • With the motor of a stand mixer still running drizzle your gelatine mixture over the cream and whip for 2-3 minutes until well combined.

For the Syrup

  • Combine raspberry liqueur with simple syrup (water and sugar mixed in equal parts).
  • Drizzle over the cake layers. (Russian sponge really benefits from being drizzled with a flavoured syrup since there is no fat mixed into the batter and it can taste on the dry side without the syrup.)

How to assemble the cake

  • Load your mascarpone cream in a large piping bag with a plain round tip.
  • Pipe a border around the first drizzled with syrup layer, it will keep your raspberry compote from leaking out of the sides.
  • Fill with half of your raspberry compote. ( It won't cover the entire layer, the berries will be spread sparsely.)
  • Then pipe in the mascarpone cream in the empty spaces and smooth it out with a spatula. You shouldn't have any gaps.
  • Top with another layer and repeat the process.
  • Finish with the third layer.

For the White Chocolate Buttercream

  • Heat 1/4 cream in a saucepan until it just simmers but not boiling.
  • Take off the heat and pour over chopped white chocolate in a medium sized bowl.
  • Let it sit for a couple of minutes and then stir until chocolate is melted into the cream.
  • Cool for 10 minutes and then start whipping in a stand mixer or with a hand mixer. (Hand mixer works better here because of the small amount).
  • Mix for 10 minutes until light and fluffy, then start adding softened butter by a tablespoon, mix well until entirely incorporated into the frosting after each addition. (You will have enough frosting for a thin layer around the cake. If you like more frosting on your cake simply double the recipe but it will make a very sweet cake.)
  • Spread 1/2 of the buttercream over the cake and let it chill in the fridge for 20 minutes.
  • Coat your chilled cake with the other half of the frosting and decorate with rosemary and raspberries.