Raspberry & Mascarpone Naked Cake

Raspberry & Mascarpone Naked Cake

Tender vanilla cake, homemade raspberry compote and creamy mascarpone frosting

3  x 8" vanilla cakes, baked and cooled then levelled until flat and even. The cake recipe uses a reverse creaming method to make them extra tender

Tangy and bright homemade raspberry compote from frozen or fresh raspberries. Making it yourself means you can control the sweetness

Mascarpone frosting made with whipped mascarpone cheese, powdered sugar and heavy cream. It's light and delicious

Layering the cakes- Start by taking one layer and piping a thick ring of frosting around it. This is going to hold the raspberry compote in place

Add a layer of raspberry compote in the middle of the ring. The frosting works as a barrier to stop the raspberry compote oozing out.

add on another layer of cake and repeat, then top with the last layer. Pipe frosting on the top and around the cake, then use a bench scraper to smooth it out.

Pipe to fill any holes, then smooth it out again. The end result is smooth but has the layers of the cake peeping through.

Top with fresh raspberries and chopped pistachio nuts. Or you could use shaved white chocolate or edible flowers.

Store the cake in the fridge until ready to serve but take it out 30 minutes before serving. Swipe up for the full recipe!