Raspberry Vanilla Cake - made with moist and tender vanilla layers, a refreshing and creamy Mascarpone frosting that pairs so well with the sweet and tart raspberry sauce and fresh raspberries on top. A perfect summer treat.\r<br>\r<br>\r<br>To print the recipe check the full recipe on my blog: \r<br>\r<br>\r<br>Ingredients\r<br>\r<br>Makes about 16 servings\r<br>\r<br>Vanilla Cake Layers\r<br>3 cups (375g) all purpose flour\r<br>1/2 tsp (2g) salt\r<br>3 tsp (12g) baking powder\r<br>1 cup (226g) unsalted butter, room temperature\r<br>1 2/3 cups (335g) sugar\r<br>5 eggs\r<br>2 tsp (10g) vanilla extr\r<br>1 cup (240ml) milk\r<br>\r<br>Raspberry Sauce\r<br>25oz (700g) fresh or frozen raspberries\r<br>2/3 cup (135g) sugar\r<br>2 tbsp (30ml) water\r<br>1 tbsp (15ml) lemon juice\r<br>\r<br>Mascarpone Frosting\r<br>1 pound (500g) Mascarpone cheese, room temperature\r<br>2 1/2 cups (560g) heavy cream\r<br>3/4 cup (90g) powdered sugar\r<br>2 tsp (10g) vanilla extr\r<br>\r<br>1. Preheat oven to 350F (180C). Grease with butter and dust with flour two 9 inch (23 cm) round cake pans.\r<br>\r<br>2. In a medium bowl sift the flour, baking powder and salt and whisk to combine.. Set aside until ready to use. \r<br>\r<br>3. In a large mixing bowl add butter and sugar and mix to combine. Incorporate eggs one at a time and add vanilla extr. \r<br>\r<br>4. Gradually add flour mixture while alternating with milk. \r<br>\r<br>5. Pour the batter evenly into the prepared pans.\r<br>\r<br>6. Bake for about 30 minutes until a toothpick inserted into the center comes out clean.\r<br>\r<br>7. Let pans cool on a cooling rack for 10 minutes.\r<br>\r<br>8. Remove the cakes from the pan and let them cool completely.\r<br>\r<br>9. Prepare raspberry sauce. Place raspberries, sugar, water and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for 20-30 minute until thickens and remove from heat. Sieve to remove the seeds. Set aside to cool until ready to use.\r<br>\r<br>10. Prepare the mascarpone frosting. Beat the Mascarponecheese with powdered sugar and vanilla extr until smooth.\r<br>\r<br>11. In another bowl whip the cream until stiff peaks form. Gently fold into the Mascarpone mixture. Refrigerate until ready \r<br>\r<br>to assemble the cake. \r<br>\r<br>12. Assemble the cake. Divide each cake layer in two to create 4 layers. \r<br>\r<br>13. Place 1 cake layer on your serving plate. Spread evenly ⅓ of raspberry sauce. Using a pastry bag fitted with a ½ inch (13mm) plain tip spread ¼ of Mascarpone frosting.\r<br>\r<br>14. Add another cake layer and spread evenly ⅓ of raspberry sauce and ¼ of Mascarpone frosting. \r<br>\r<br>15. Add another cake layer and spread evenly the last ⅓ of raspberry sauce and ¼ of Mascarpone frosting. \r<br>\r<br>16. Add the last cake layer on top and decorate with the last ¼ of Mascarpone mixture. Use a spoon to create a flower shape. \r<br>\r<br>17. Refrigerate for at least 4-6 hours or overnight.\r<br>\r<br>\r<br>\r<br>\r<br>Background music \r<br>\r<br>\r<br>Follow me:\r<br>FACEBOOK: \r<br>INSTAGRAM: \r<br>PINTEREST: \r<br>WEBSITE:\r<br>GOOGLE+:
