Hey there, foodies!
When I stumble upon a great recipe base, I stick with it!! 😉 You know where I’m going with this, right??
Here it is: the hazelnut, raspberry & mascarpone cake!!
The original recipe
That moist texture from my apple and mascarpone cake? I’m totally obsessed with it! So naturally, it would be a shame not to try tweaking it with different fruits, different batter combos…
And you’ll now find many variations of this iconic recipe on Casserole & Chocolat!
- Apple and mascarpone cake (the blog’s best-seller!!), yes, I’m repeating myself
- Chocolate and mascarpone cake (another fan favorite)
- Mascarpone, apricot and white nectarine cake (summer perfection)
- Mascarpone and chocolate button cake (a lovely afternoon treat)
- Pineapple upside-down mascarpone cake (served with vanilla ice cream — divine!)
- And the apple, chocolate and mascarpone cake. Yum!
What’s new…
This time we’re swapping apples for raspberries. And the batter? It’s all about hazelnuts. The combo? Absolutely divine!
It was about time red fruits made it into this beloved batter! And hazelnuts? So refined and flavorful!
Tasting verdict on this hazelnut, raspberry & mascarpone cake
Sweet but not too much, a bit of tang from the raspberries and smoothness from the hazelnuts. Slightly crispy edges… Honestly? It’s amazing! I’m sure you’ll love it!
My tasting tip for this hazelnut, raspberry & mascarpone cake
I’m even thinking I should’ve added a bit of raspberry coulis… Next time, for sure!!
My taste buds are already tingling just thinking about it! 😉
My “mould advice”
This version is perfect for an 18 cm (7-inch) round springform pan. If you want to make it in a 26 cm (10-inch) pan, double all the ingredients (and add a good 10 minutes to the baking time). Honestly, I don’t know why I made just a small cake this time… 😉
A delicious cake for dessert… and more!
For dessert, snack time, even breakfast — this cake is a treat any time of day!
Just like the apple mascarpone cake or its chocolate version, this one comes together in no time. The only hard part is waiting for it to bake and cool down!!
Tools you’ll need:
My large mixing bowl
My professional whisk from De Buyer
Or my Kenwood kMix stand mixer
My 18 cm springform cake tin
(Shown on the lovely Modulo cake stand by Degrenne)
Let’s go for it!
The recipe, Chef!
Hazelnut, Raspberry and Mascarpone Cake
( Vote !)
Loading...Ingredients
- 2 eggs
- 75 g (? cup + 1 tbsp) sugar
- 125 g (½ cup) mascarpone cheese
- 65 g (½ cup) all-purpose flour
- 35 g (? cup) hazelnut flour (or finely ground hazelnuts)
- 125 g (1 cup) fresh raspberries
- 8 g (2 tsp) baking powder (or ? of a standard packet)
- 1 tablespoon light brown sugar
- 1 teaspoon powdered sugar (for dusting)
- Butter for greasing the pan
Instructions
Preheat your oven to 170°C (340°F).
Beat the 2 eggs, then add the 75 g of sugar.
When the mixture becomes light and frothy, add the mascarpone.
Next, add the flour, hazelnut flour, and baking powder.
Pour half of the batter into the greased pan.
Arrange your halved raspberries on top.
Pour the remaining batter over the fruit. Sprinkle with brown sugar.
Bake for 30–35 minutes.
Once baked, wait at least 20 minutes before dusting with powdered sugar.
Notes
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