π° Heavenly Raspberry Cake with Mascarpone & Nut Base – Easy to Make & Unbelievably Delicious!
Looking for a dessert that’s as beautiful as it is mouthwatering — and surprisingly easy to make? This heavenly raspberry cake with a rich mascarpone cream and a crunchy nut base is your new go-to for impressing guests or indulging yourself. Fresh, creamy, and full of texture, it’s a dessert that tastes like it came straight from a patisserie — but you can whip it up right at home!
π Why You’ll Love This Cake
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No oven required (optional baking for extra crunch)
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Perfect balance of tart, sweet, and creamy
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Naturally gluten-free (depending on the nuts used)
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Looks elegant, tastes even better
Whether you’re celebrating something special or just craving something luxurious, this cake is a crowd-pleaser every time.
π Ingredients
For the Nut Base:
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200g (about 2 cups) ground almonds, walnuts, or hazelnuts
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2 tbsp honey or maple syrup
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2 tbsp melted butter or coconut oil
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Pinch of salt
For the Mascarpone Cream:
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250g (1 cup) mascarpone
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200ml (3/4 cup) heavy cream
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2–3 tbsp powdered sugar (to taste)
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1 tsp vanilla extract
For the Raspberry Layer:
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250g (about 2 cups) fresh or frozen raspberries
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1 tbsp lemon juice
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2 tbsp sugar or honey
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1 tsp cornstarch (optional, for thickening)
π©π³ Instructions
1. Prepare the Base:
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In a bowl, mix ground nuts, melted butter, honey, and a pinch of salt until the mixture resembles wet sand.
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Press it into the bottom of a springform pan (about 20 cm / 8 inches).
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Optional: Bake at 180°C (350°F) for 10 minutes for a firmer base — or chill it in the fridge if you prefer a no-bake version.
2. Make the Mascarpone Cream:
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In a cold mixing bowl, whip the heavy cream until soft peaks form.
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In another bowl, mix mascarpone, sugar, and vanilla until smooth.
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Gently fold the whipped cream into the mascarpone until fully combined and airy.
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Spread the cream over the cooled nut base and smooth the top.
3. Create the Raspberry Layer:
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In a small saucepan, heat raspberries, lemon juice, and sugar over medium heat.
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Stir occasionally until the berries break down and the sauce thickens (5–7 minutes).
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Optional: Add cornstarch mixed with a bit of water for a thicker topping.
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Let the raspberry mixture cool, then spoon it over the mascarpone cream.
4. Chill and Set:
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Refrigerate the assembled cake for at least 2 hours (overnight is even better) to let the layers set.
π Serving Suggestions
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Garnish with fresh raspberries, mint leaves, or a dusting of powdered sugar.
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For an extra crunch, sprinkle chopped pistachios or toasted almonds on top.
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Serve cold with a hot espresso or herbal tea for the perfect pairing.
π Final Thoughts
This raspberry mascarpone cake is the kind of dessert that makes people close their eyes after the first bite. The nutty base adds a rustic, earthy touch that perfectly balances the light cream and vibrant berry topping.
Even better? It’s foolproof, flexible, and ready to steal the show at any occasion — no advanced baking skills required.
So go ahead, treat yourself. You deserve a slice of heaven. π°π
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