This is the cake I baked today for Matthew's birthday. It is a white mascarpone cake with raspberry filling and a lemon mascarpone whipped cream icing.
LEMON MASCARPONE CREAM
From Hannah's Kitchen
INGREDIENTS
1 cup heavy cream, whipped
1 cup (8 ounces) mascarpone cheese, room temperature
Zest of one small lemon
1 tablespoon fresh lemon juice
3 tablespoons sugar
DIRECTIONS
In large bowl of a mixer, whip cream on high speed. Gradually add in lemon zest, lemon juice, and sugar. Continue whipping until stiff peaks form. Fold in mascarpone cheese.
RASPBERRY FILLING
From Hannah's Kitchen
INGREDIENTS
1 (12 ounce) bag frozen raspberries, thawed and drained
3/4 cup raspberry preserves
DIRECTIONS
In small bowl, stir raspberries and preserves together. Spread on cake layers.
That cake was crazy delicious, like Pibb and Red Vines.
ReplyDeleteI'm glad you enjoyed it!
ReplyDelete