Frostbitten Raspberry Cake
INGREDIENTS
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For the Cake
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Eggs, room temperature- 5 large
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Sugar- 1 cup
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Vanilla- 2 tsp.
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Flour- 1 cup
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For the Syrup (for soaking the sponge layers)
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Raspberry liqueur- ¼ cup
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Simple syrup-1/4 cup
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For the Mascarpone Cream
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Mascarpone- 250 gr/ 1 cup
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Whipping Cream- 250 ml/ 1 cup
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Icing Sugar- ¼ cup
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Gelatine- 2 tsp.
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Water- 2 tbsp.
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Vanilla essence- 2 tsp.
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For the Raspberry Compote
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Raspberries, fresh or frozen (I used frozen)-1½ cups
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Sugar- ½ cup
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Water-2 tbsp.
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Fresh Raspberries- 1 cup
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For the White Chocolate Buttercream
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White Chocolate, chopped (not chocolate chips)- 5 oz/150 gr
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Whipping/Double Cream- ¼ cup
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Unsalted Butter, softened- 4 tbsp.
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For decoration
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Rosemary sprig-1
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Raspberries- ¼ cup
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Icing sugar for dusting
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