Raspberry Tea Cake with Mascarpone Cream Filling Recipe | King Arthur Baking
Raspberry tea cake with mascarpone cream filling.
Ingredients
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 8 tablespoons (113g) unsalted butter, softened
- 1 cup (198g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon almond extract
- 3/4 cup (170g) sour cream
- 1 cup (120g) raspberries, fresh preferred
- 1 1/4 cups (284g) whipping cream
- 2/3 cup (132g) granulated sugar, divided
- 1 cup (227g) mascarpone cheese
- 1/2 teaspoon King Arthur Pure Vanilla Extract
- 2 tablespoons (25g) Chambord, optional
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