Matthew's Birthday

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.