Raspberry and Hazelnut Cake with Chocolate Mascarpone Cream

Last week I was asked if I could make a cake for a very special anniversary at my work and I had just the recipe - I have been dying to make this cake for such a long time and I'm so glad I did, it was delicious!

Raspberry and Hazelnut Cake with Chocolate Mascarpone Cream

250g butter, softened
2 cups caster sugar
6 eggs
1 cup plain flour
½ cup self raising flour
1 cup hazelnut meal
2/3 cup sour cream
300g fresh or frozen raspberries
1 cup (250g) mascarpone cheese
¼ cup icing sugar
½ cup sour cream
3/4 cup hazelnut meal
2 tbspns cocoa
1 cup whole hazelnuts for decorating

Preheat oven to 180°C (160°C fan-forced). Grease and line a deep 22cm-round cake pan.

Beat the butter and sugar in the bowl of an electric mixer pale and creamy.

Add the eggs one at a time, beating until just combined.

Add the flours, hazelnut meal and sour cream. Beat well.

Fold in the frozen raspberries, careful not to overmix or they will bleed. Have a sneaky taste test - this is hands down one of THE best mixtures ever!

Spread mixture into pan and bake for about 90 minutes or until a skewer inserted comes out clean.

Stand cake in pan for at least 10 minutes before removing to a wire rack to cool completely.

To make the mascarpone cream combine mascarpone, icing sugar, sour cream, hazelnut meal and 2 tbspns cocoa and beat using an electric mixer until smooth.

When cake is cool spread cake all over with mascarpone cream.

 When I made this I doubled the recipe for the cake which made enough for what you see above plus this loaf cake as well which I gave to my Dad! 

 

I also doubled the recipe for the mascarpone cream and decorated the finished product with whole whole hazelnuts.

I also had a rainbow cake to do for a friend on the same night which meant there was totally no room in our fridge for anything but cake.....

 

Nom nom nom...............

 

Mrs B xox