Raspberry cake, combined with a creamy filling 🍓🍓🍓

Hello dear Hive Friends!🌞

Today I have a wonderful, fruity raspberry cake for you, combined with a cream mascarpone cream and fruity sweet raspberries. This year is a good year for raspberries, I have already harvested 3 kg and there is still no end in sight. I've already made jam, liqueur and this delicious cake.

But now to the recipe.

The ingredients are for 3 baking molds, each 17 cm Ø

Preheat the oven to 170°C for a fan oven.

Brush the baking pans with coconut oil and sprinkle with breadcrumbs.

Ingredients biscuit:

• 160 grams of flour
• 90 g fine granulated sugar
• 9 grams of baking powder
• ½ tsp baking soda
• pinch of salt
• Zest of an organic lemon
• 1 tsp turmeric or yellow food coloring optional (for color)

---

• 150 ml soy milk or other plant-based milk
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• a few drops of butter - vanilla aroma

---

• 60g vegan butter

Ingredients for the filling:

• 200 ml vegan whipped cream
• 250 g vegan mascarpone
• 3 tbsp powdered sugar
• 1 tsp lemon zest
• 4 tsp cream stiffener

---

• 200 - 300 g raspberries (incl. decoration)
• 4-5 tablespoons fine happened raspberry jam, preferably homemade

Ingredients for the decoration:

• raspberries
• raspberry jam

Preparation of biscuit:

• Mix the sugar with the lemon zest and rub it in with your hands so that the sugar takes on the lemon zest flavor more intensely

• Melt butter and let cool again

• Mix the milk with the apple cider vinegar and set aside

• Sift the flour, baking powder, salt and baking soda into a bowl, add the lemon sugar and mix with the whisk

• Add the vanilla extract, melted butter and the butter-vanilla flavoring to the sour milk and stir

• Add the sour milk mixture to the dry ingredients and mix with a whisk to form a smooth batter

• Divide the dough equally between the three baking molds and bake at 170° C for approx. 10-12 minutes (test with a skewer)

• Take the cakes out of the oven and let them cool for about 10 minutes. Then turn out onto a wire rack and let cool completely

• Remove the excess breadcrumbs with a pastry brush

Preparation of the cream:

• First mix the cream cheese with the sugar and the lemon zest with the spatula, then add 2 teaspoons whipped cream and mix with the hand mixer until smooth, but not too long

• Briefly whip the whipped cream with the hand mixer, then add the cream stiffener and whip until firm

• Stir the mascarpone and 2 tablespoons of raspberry jam into the cream

• Cool the cream for about 30 minutes before further processing

Completion:

• Slightly heat the jam until it is almost liquid

• Fill the cream into a piping bag and cut off approx. 1 cm from the tip

• Spread some cream on a cake plate and place a layer of cake on top

• First, squirt cream all around the upper, outer edge of the cake

• Spread 1 tablespoon of jam in the middle, then cover with cream

• Spread the raspberries on the cream and cover it again with some cream and smooth it out

• Repeat this process with the 2nd layer of cake

• Place the third layer of cake on top and spread the remaining cream all over the cake

• Chill the cake for at least 1 hour

• Place raspberries on top of the cake for decoration, decorate the side of the cake with a few dots of jam