Raspberry Cake with White Chocolate and Mascarpone - Hallontårta med vit choklad och mascarpone

RASPBERRY CAKE WITH WHITE CHOCOLATE

AND MASCARPONE

Hallontårta med vit choklad och mascarpone

1 cake, 8 pieces

Layer:

3 eggs

0.6 cup sugar

0.3 cup flour

0.3 cup potato starch

1 teaspoon baking powder

Filling:

0.6 cup heavy cream

7 oz white chocolate

8.8 oz mascarpone cheese

14 oz raspberries

Raspberry syrup:

5.3 oz raspberries

1 tablespoon fresh lemon juice

3 tablespoons sugar

Preheat oven to 347F.

Filling:

Bring the cream to a boil. Chop the chocolate and put in a bowl, pour in the cream and stir until the chocolate has melted. Stir in the mascarpone and leave the filling in a cold place to set. 

Layer:

Beat eggs and sugar until fluffy. Mix flour, potato starch and baking powder and sift this into the batter. Pour in a greased, floured springform pan, diameter approx 8 inches, and bake in the lower part of the oven for about 30 minutes. Allow to cool.

Syrup:

Bring raspberries, lemon juice and sugar to a boil and keep boiling until it thickens, about 30 minutes. Strain off the pips and allow the raspberry syrup to cool.

Split the layer in 2. Spread half of the filling and part of the raspberries on one layer, put the other one on top and spread remaining filling onto the top layer. Drizzle with the raspberry syrup and top with remaining raspberries.

Enjoy!

Bella