Description
A delightful and elegant Fresh Raspberry Crown Cake, perfect for any celebration or special occasion.
Ingredients
Scale
- 4 large eggs
- 120 g (½ cup + 2 tbsp) granulated sugar
- 100 g (¾ cup) all-purpose flour, sifted
- 20 g (2 tbsp) cornstarch
- 1 tsp vanilla extract
- 1 pinch of salt
- 400 ml (1 ¾ cups) heavy cream, chilled
- 250 g (9 oz) mascarpone cheese
- 80 g (¾ cup) powdered sugar
- 1 tsp vanilla extract
- Zest of 1 lemon (optional, for freshness)
- 500 g (1 lb) fresh raspberries (more if needed for full coverage)
Instructions
- Preheat oven to 180°C (350°F). Grease and line a 20 cm (8 inch) round cake pan.
- In a bowl, beat eggs and sugar with a hand mixer until pale, thick, and tripled in volume (about 7–8 minutes).
- Fold in sifted flour, cornstarch, vanilla, and salt gently with a spatula.
- Pour batter into pan and bake 25–30 minutes until golden and springy.
- Cool completely before slicing.
- Whip heavy cream with powdered sugar until soft peaks form.
- Add mascarpone, vanilla, and lemon zest, then whip until firm and smooth.
- Slice sponge cake horizontally into 2 or 3 layers.
- Spread cream filling between layers.
- Cover the entire cake with a smooth layer of cream.
- Arrange fresh raspberries all around the cake, starting from the base and working up, until completely covered like a crown.
- Refrigerate at least 1–2 hours before serving to set.
- Slice gently with a sharp knife and enjoy fresh!
Notes
- Ensure the heavy cream is well chilled for better whipping.
- Use fresh raspberries for the best flavor and presentation.
- Optional: Add a layer of lemon curd for extra tanginess.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg