Lemon Raspberry Cake with Honey Mascarpone Filling and Cream Cheese Frosting

INGREDIENTS

FOR THE RASPBERRY COMPOTE:

•  1/2 cup fresh raspberries
•  juice of half a lemon
•  2 tablespoons granulated sugar

FOR THE LEMON CAKE:

•  1 cup whole milk, room temperature
•  1 whole egg, room temperature
•  4 large egg whites, room temperature
•  2 teaspoons pure vanilla extract
•  1 teaspoon lemon extract
•  1/4 teaspoon almond extract
•  2 ½ cups cake flour, sifted
•  1 ½ cups granulated sugar
•  1 ¼ tablespoons baking powder
•  ¾ teaspoon salt
•  zest of 1 lemon
•  1 ½ sticks unsalted butter, room temperature and cut into cubes

FOR THE HONEY MASCARPONE FILLING:

•  8 oz mascarpone cheese, softened
•  1/4 cup honey

FOR THE CREAM CHEESE FROSTING:

•  8 ounces cream cheese, softened
•  1/2 cup (1 stick) unsalted butter, softened
•  1 teaspoon vanilla extract
•  3 cups sifted confectioners’ sugar

INSTRUCTIONS

FOR THE RASPBERRY COMPOTE:

1. Combine all the ingredients in a small saucepan set over medium-low heat. Cook, stirring occasionally until mixture thickens. Remove from heat and let cool completely.

FOR THE CAKES:

1. Preheat oven to 350 degrees F. Grease and line three round 6-inch baking pans.
2. In a small bowl, whisk together a third cup of the milk, egg whites, egg, lemon extract and vanilla extract.
3. Sift the cake flour in the bowl of an electric mixer fitted with the paddle attachment (or a medium bowl if using a hand mixer). Combine the rest of the dry ingredients including the lemon zest and sugar. Stir together on low speed for 30 seconds.
4. Add the butter one piece at a time and blend on low speed for 30 seconds. Then add the remaining milk, and mix on low speed until moistened. Increase speed to medium and mix for 1½ minute. Be careful not to overmix. Scrape the sides of the bowl as needed.
5. Add the egg/milk/extract mixture in 3 separate batches mixing on medium speed after each addition until combined.
6. Divide batter equally into prepared pans and bake in the center of the oven for 20-25 minutes or until a cake tester comes out clean when inserted in center of the cake.
7. Let cakes cool completely before frosting.

FOR HONEY MASCARPONE FILLING:

1. In a small bowl, whisk together the mascarpone cheese and honey until smooth. Set aside.

FOR THE CREAM CHEESE FROSTING:

1. Cream the first three ingredients on medium speed using the paddle attachment of an electric mixer until smooth, about 2-3 minutes.
2. Add the powdered sugar and mix on low speed for 1 minute. Then increase speed to medium and mix for 2-3 minutes until the frosting is very light and fluffy.
3. Refrigerate for 10-15mins before frosting the cake.

ASSEMBLY:

1. Level your cakes as needed. Place the first cake layer on a cake plate or serving plate.
2. Add half of the mascarpone filling on top of the cake. Spread evenly.
3. Add half of the raspberry compote on top and carefully spread over the filling. Repeat this until you finish with the last layer.
4. Frost the cake with the cream cheese frosting.
5. Decorate as desired.