Raspberry Tea Cake with Mascarpone Cream Filling

Ruby raspberries dot the interior of this simple tea cake, and the tangy berries are mellowed and rounded by the creamy mascarpone filling. This dessert is a delightful summer mixture that will keep you coming back for more.

Prep
50 mins
Bake
50 mins to 1 hr
Total
2 hrs 10 mins
Yield
one 9" x 5" loaf pan
Raspberry Tea Cake with Mascarpone Cream Filling

Instructions

  1. Preheat oven to 350°F. Grease a 9" x 5" loaf pan.

  2. In a large bowl, combine flour, baking powder, baking soda and salt; mix well and set aside.

  3. Cream the butter and sugar until light and fluffy.

  4. Beat in the eggs and the almond extract.

  5. Slowly add the dry ingredients, alternating with the sour cream.

  6. Beat until well moistened, then very carefully fold in the raspberries.

  7. Bake for 50 to 60 minutes or until a tester comes out clean.

  8. Let sit for 10 minutes on a rack to cool, then remove the pan and cool completely.

  9. To make the cream filling: Beat the whipping cream and 1/3 cup sugar until stiff peaks form.

  10. In a separate bowl, cream the mascarpone cheese and remaining 1/3 cup sugar, vanilla and Chambord until creamy.

  11. Add the cheese mixture to the whipped cream mixture.

  12. To assemble the tea cake: Trim the brown edges off the top and sides of the cake.

  13. With a serrated knife, slice the loaf lengthwise into 3 to 4 thin layers.

  14. Place one layer on a serving plate, top with some cheese filling, then another layer of cake and more filling, then repeat the next two layers, leaving a cake layer on top.

  15. Sift glazing sugar over the top layer. Cover and refrigerate.

  16. Store, wrapped, in the fridge for 5 days.