Raspberry & Mascarpone Layer Cake - Cuisine Magazine - From New Zealand to the World

Ingredients

• SPONGE CAKE BASE
• 50g butter, plus extra for buttering the tin
• 1 cup flour, plus extra for flouring the tin
• ¼ cup milk
• 3 eggs
• ¾ cup caster sugar
• 2 teaspoons ground cardamom
• 1 teaspoon baking powder
• RASPBERRY MASCARPONE FILLING
• 100g frozen raspberries, defrosted
• 250g mascarpone
• ½ cup cream
• ¼ cup icing sugar, sifted
• 2 teaspoons Fresh As raspberry powder (optional)
• TO ASSEMBLE AND SERVE
• 120ml sweet dessert wine (riesling is good)
• 2 punnets (250g) raspberries
• 1 tablespoon icing sugar
• ½ teaspoon Fresh As raspberry powder (optional)