Hi! 😃

Here comes a soft and juicy cake with a delightful taste of raspberry, coconut, and lime. There's coconut and lime in both the cake batter and the crumble topping on the cake.

Serve the cake with a dollop of mascarpone cream flavored with vanilla and lime.

Ingredients:

Cake batter:
♥ 3 eggs
♥ 2 dl sugar
♥ 2 tsp vanilla sugar
♥ 100 g butter
♥ 0.5 dl heavy cream
♥ 3.5 dl wheat flour
♥ 2 tsp baking powder
♥ 0.5 dl coconut
♥ 1 lime
♥ 250 g raspberries (fresh or frozen)
♥ 1 tbsp potato starch

Topping:
♥ 100 g butter
♥ 1 dl sugar
♥ 1 dl coconut
♥ 1 dl wheat flour
♥ Grated zest of 1 lime

Decoration:
♥ 1 tbsp icing sugar
♥ 50 g raspberries

Mascarpone cream with lime:
♥ 3 dl heavy cream
♥ 125 g mascarpone cheese
♥ 100 g icing sugar
♥ 1 tsp vanilla paste (see tips)
♥ Grated zest of 1 lime

Method:

Cake batter:

Whisk eggs, sugar, and vanilla sugar until it becomes a thick egg mixture.

Melt the butter. Add the heavy cream.

Fold the butter mixture into the egg mixture.

Mix wheat flour, coconut, and baking powder in a separate bowl.

Then fold this into the egg mixture as well.

Add finely grated zest and squeezed juice from 1 lime.

Place the raspberries in a bowl and fold them with a little potato starch (this prevents the raspberries from sinking to the bottom of the cake during baking).

Gently fold the berries into the batter.

Pour the batter into a round pan (24 cm in diameter) lined with baking paper at the bottom.

Topping:

Melt the butter for the topping.

Stir in sugar, coconut, flour, and finely grated zest of 1 lime.

Crumble the topping over the cake batter in the pan.

Bake the cake in the middle of the oven at 175°C for about 40 minutes (check with a cake needle that the cake is fully baked in the middle before removing it from the oven).

Let the cake cool slightly in the pan before transferring it to a platter.

Decorate the cake with a sprinkle of icing sugar and some more raspberries.

Mascarpone cream with lime:

Put heavy cream, mascarpone cheese, icing sugar, and vanilla paste in a bowl and whisk until you get a thick cream. Fold in finely grated lime zest.

Serving:

Serve the cake fresh and preferably slightly warm with mascarpone cream as an accompaniment.

Tips:

♥ It's equally fine to use fresh and frozen raspberries. Frozen raspberries do not need to be thawed before mixing with potato starch.

♥ Stir as little as possible in the cake batter after adding the dry ingredients. The best is to stir by hand with a balloon whisk. It ensures the cake becomes soft and airy.

♥ Vanilla paste gives a very good vanilla flavor to the mascarpone cream. It's available in most large grocery stores. Alternatively, you can use seeds from a vanilla pod or vanilla extract or possibly vanilla sugar, but personally, I think vanilla paste gives the best result for this cream.

♥ Mascarpone is an Italian fresh cheese available in most grocery stores.

♥ Mascarpone cream can be replaced with regular whipped cream or vanilla ice cream.

♥ The raspberry cake stays soft for several days if wrapped well in plastic. It is also nice to freeze.

♥ For more good pound cakes with raspberries, see HERE.

Enjoy!

♥ ♥ ♥ ♥ ♥ ♥