FRESH Raspberries and Mascarpone cream layers.

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No Baking Powder Lovely SPRING CAKE with 2 Pandan layers, 1 vanilla layer, fresh Raspberries, and Mascarpone cream.
Step1. PREPARE THE PANS (7 inch / ~18 cm)
Line with parchment paper, or lightly oil and dust with flour
Step 2. SYRUP
Boil for 3 minutes equal amount of WATER/SUGAR (about 100 gr each/ 1/3 cup)
ADD: 1 Tbsp VANILLA or BAILEY’s IRISH CREAM
Let it cool until needed.
Step 3. PANDAN 2-LAYER CAKE
3 EGG WHITES
1 TBSP LEMON JUICE or VINEGER
A pinch of SALT
Beat till foamy/frothy (about 3 minutes)
ADD slowly:
SUGAR: 75 g.
Continue mixing until hard and stiff
ADD
3 EGG YOLKS
1 Tbsp VANILLA
A touch of PANDAN PASTE or GREEN FOOD COLORING
MIX only for 10 seconds.
ADD
FLOUR: 75 g. (sifted)- Ideally, CAKE FLOUR
Gently incorporate the flour with a spatula.
NO BAKING POWDER NEDEED!
BAKE @ 315 for 30 min (until toothpick comes out clean)
TURN OVEN OFF, BUT LEAVE THE CAKE IN THE OVEN for another 10 minutes! (with door opened ajar)
Remove from oven, invert on a wire rack, and cool for 15 min. (wrap and chill in the fridge ot freezer until the vanilla cake gets ready)
Step 4. VANILLA LAYER CAKE
2 EGG WHITES
1 TBSP LEMON JUICE or VINEGAR
A pinch of SALT
Beat till foamy/frothy (about 3 minutes)
ADD slowly:
SUGAR: 50 g.
Continue mixing until hard and stiff
ADD
2 EGG YOLKS
1 Tbsp VANILLA
MIX only for 10 seconds.
ADD
FLOUR: 50 g. (sifted)- Ideally, CAKE FLOUR
Gently incorporate the flour with a spatula.
NO BAKING POWDER NEEDED!
BAKE @ 315 for 20-30 min (until toothpick comes out clean)
TURN OVEN OFF, BUT LEAVE THE CAKE IN THE OVEN for another 10 minutes! (with door opened ajar)
Remove from oven, invert on a wire rack, and cool for 15 min. (wrap and chill in the fridge ot freezer until the vanilla cake gets ready)
Step 4. MASCARPONE CREAM
Beat EQUAL PARTS: HEAVY CREAM + MASCARPONE, and SUGAR to your taste:
HEAVY CREAM: 500 ml /2 cups
MASCARPONE: 500 g / 2 tubs of 8 oz each
SUGAR: 4-6 Tbsp (60-100 g or so)
1 TBSP VANILLA ( I HIGHLY recommend FIORI DI SICILIA, though!!!!! from King Arthur on line- perfect citrus and floral aroma!!!!- I could not find my bottle while filming, LOL)
MIX until thick: about 3 minutes
NOTE: The ratio of cream and mascarpone is not that important; you can also make the cream entirely out of whipped heavy cream, but ideally you will want a “stabilizer”: even a few tbsp of Mascarpone will do 😊
ASSEMBLE THE CAKE:
1 GREEN LAYER
SYRUP
MASCARPONE CREAM - Add an extra outside "rim" to "hold" the raspberries inside.
FRESH RASPBERRISE ( p.s. I made it multiple times with frozen once: it comes out just as perfect!)
VANILLA CAKE LAYER
SYRUP
MASCARPONE CREAM
FRESH RASPBERRISE ( p.s. I made it multiple times with frozen once: it comes out just as perfect!)
1 GREEN LAYER
SYRUP
Invert, so the dry side is up.
Cover with cream and decorate as you like!
ENJOY! 😊