of the oven until a toothpick inserted
in the center comes out clean, approxi-
mately 1 hour. Let the cakes rest in
their pans until completely cool. Then,
invert the layers onto individual pieces
of plastic wrap so that you can wrap
each tightly until ready to use.
Make the raspberry sauce:
Add the cornstarch to a small saucepan
and whisk to get rid of any clumps.
Then add the raspberries and pre-
serves to the pan. Cook over medium
heat until everything is warm and
heated through. Pour into a bowl and
refrigerate.
the cake layer. Then spoon raspberry
sauce onto the center of the cake layer,
spreading a thin layer with the back of
the spoon, just until it reaches the frost-
ing along the rim. The frosting acts as
a barrier to keep the raspberry sauce
from spilling over the edges. Repeat
this step for the next cake layer.
Once the top layer has been put in
place, use a frosting spatula to gener-
ously cover the top of the cake and
lightly smear the sides of the cake
with your frosting. Place the evergreen
sprig onto the center of the cake, along
with a couple of cinnamon sticks, fresh
raspberries, and a finishing sprinkle of
powdered sugar.
Make the frosting:
Beat the mascarpone and butter until
very fluffy and light. Add the pow-
dered sugar and beat while stream-
ing in 2 tablespoons of cream. If the
frosting is too thick, add 2 more table-
spoons of cream, or as needed.
Assemble the cake:
Place the first cake layer on a cake
board or cake stand. Smear (or pipe)
a tiny bit of frosting along the rim of
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PEACHYTHEMAGAZINE.COM
Recipe by Beeta Hashempour,
Mon Petit Four