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Friday, 17 October 2025

Heavenly raspberry cake with mascarpone & nut base – easy to make & unbelievably delicious!

 

🍰 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!


πŸ’– Why You’ll Love This Cake

  • No oven required (optional baking for extra crunch)

  • Perfect balance of tart, sweet, and creamy

  • Naturally gluten-free (depending on the nuts used)

  • Looks elegant, tastes even better

Whether you’re celebrating something special or just craving something luxurious, this cake is a crowd-pleaser every time.


πŸ“ Ingredients

For the Nut Base:

  • 200g (about 2 cups) ground almonds, walnuts, or hazelnuts

  • 2 tbsp honey or maple syrup

  • 2 tbsp melted butter or coconut oil

  • Pinch of salt

For the Mascarpone Cream:

  • 250g (1 cup) mascarpone

  • 200ml (3/4 cup) heavy cream

  • 2–3 tbsp powdered sugar (to taste)

  • 1 tsp vanilla extract

For the Raspberry Layer:

  • 250g (about 2 cups) fresh or frozen raspberries

  • 1 tbsp lemon juice

  • 2 tbsp sugar or honey

  • 1 tsp cornstarch (optional, for thickening)


πŸ‘©‍🍳 Instructions

1. Prepare the Base:

  • In a bowl, mix ground nuts, melted butter, honey, and a pinch of salt until the mixture resembles wet sand.

  • Press it into the bottom of a springform pan (about 20 cm / 8 inches).

  • 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:

  • In a cold mixing bowl, whip the heavy cream until soft peaks form.

  • In another bowl, mix mascarpone, sugar, and vanilla until smooth.

  • Gently fold the whipped cream into the mascarpone until fully combined and airy.

  • Spread the cream over the cooled nut base and smooth the top.

3. Create the Raspberry Layer:

  • In a small saucepan, heat raspberries, lemon juice, and sugar over medium heat.

  • Stir occasionally until the berries break down and the sauce thickens (5–7 minutes).

  • Optional: Add cornstarch mixed with a bit of water for a thicker topping.

  • Let the raspberry mixture cool, then spoon it over the mascarpone cream.

4. Chill and Set:

  • Refrigerate the assembled cake for at least 2 hours (overnight is even better) to let the layers set.


πŸ“ Serving Suggestions

  • Garnish with fresh raspberries, mint leaves, or a dusting of powdered sugar.

  • For an extra crunch, sprinkle chopped pistachios or toasted almonds on top.

  • Serve cold with a hot espresso or herbal tea for the perfect pairing.


🌟 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. πŸ°πŸ’•

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