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Raspberry Cake with Mascarpone Cream



15 portion(s)


  • 125 grams Butter, softened
  • 220 grams caster sugar
  • 3 eggs
  • 75 grams plain flour
  • 40 grams self-raising flour
  • 60 grams hazelnut meal
  • 75 grams sour cream
  • 150 grams raspberries, frozen or fresh (I prefer frozen)


  • 250 grams Mascarpone cheese
  • 40 grams icing sugar
  • 40 grams Frangelico
  • 150 grams sour cream
  • 6
    1h 30min
    Preparation 30min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

  1. This recipe was originally taken from the Australian Women's Weekly, published in May, 199? (my photocopy has cut off the last number!) It's a 'Celebration Cake' and the orignal recipe is 4x this quantity, to serve 60 people. It's a favourite in our family for all the 'special' birthdays - my mum has made it for me for my 16th, 28th, 21st and 30th birthdays and I have made it for her 60th, my cousin's 21st, and my sister in law's 40th. It's special and decorates so beautifully!
  2. You can be extra tricky and make your own hazelnut meal as the first step (refer to your BCB for instructions) and then set it aside - no need to wash bowl before starting
  3. CAKE
  4. Preheat oven to moderately slow temp (150c)and grease and line a 23cm cake tin (if you double this mix, it will fill a 30cm tin). If you quadruple it, it makes 2x 30cm cakes and you'll need to mix in four lots.

    Insert Butterfly, add softened butter and caster sugar to the bowl - start Thermomix and run on speed four until the butter and sugar mix is pale and fluffy
  5. While Thermomix is running, add one egg at a time through the hole in the lid until they're just combined. The mixture will thin, and may look slightly curdled, this is OK!
  6. Remove the butterfly, and scrape the wet mixture down using your spatula.

    Add to the bowl the SR flour, the plain flour, the hazelnut meal and the sour cream. Replace lid and mix the mixture softly on about speed four until it's just combined. This is a dense mixture and you may wish to use your spatula to scrape down sides part way through.
  7. When the mixture is combined, remove the lid and weigh in the rapberries. Use your spatula in the bowl to incorporate the raspberries through the mixture evenly.
  8. Bake in the oven for approximately 1 hour - I recommend checking with a skewer at about 40 minutes rather than risking over cooking.
  9. Once cooked through, remove from oven and allow to cool partly in tin (approx 15 mins) before transferring to a wire rack to cool completely
  11. Place all ingredients (other than chopped nuts) into bowl and mix on speed 5 until smooth. Tip the nuts in through the lid and stop the Thermomix when just combined.
  13. When cake is completely cool, cover with the mascarpone cream and decorate as desired. Please see pics for a couple of the variations I've used!

Accessories you need

  • Butterfly
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  • Spatula TM31
    Spatula TM31
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  • Measuring cup
    Measuring cup
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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