Classic Vanilla Layer Cake with Vanilla Mascarpone Frosting & Raspberries

Classic Vanilla Layer Cake with Vanilla Mascarpone Frosting & Raspberries
Photo by Scott Phillips

Ingredients

  • 2 cups heavy cream
  • ¾ tsp. table salt
  • 1 lb. mascarpone cheese, at room temperature
  • 1 cup whole milk
  • 1 Tbs. plus 1 tsp. baking powder
  • All-purpose flour for the pan
  • 1-¾ cups granulated sugar
  • + 8 more ingredients
    • Seeds scraped from ¾ vanilla bean, or 2 tsp. pure vanilla extract
    • ½ lb. (1 cup) unsalted butter, softened at room temperature; more for the pan
    • 2 pints raspberries, rinsed and patted dry
    • 6 large egg whites, at room temperature
    • 2/3 cup granulated sugar
    • 12 oz. (3 cups) cake flour
    • Pinch table salt
    • Seeds scraped from 1 vanilla bean, or 2 tsp. pure vanilla extract

Position a rack in the center of the oven and heat the oven to 350°F. Grease the bottom and sides of two 9-inch round cake pans. Line the bottoms with parchment and lightly flour the sides of the pans, tapping out any excess. Sift the cake flour, baking powder, and salt onto a paper plate or int...

View full recipe at Fine Cooking

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