Peachy the Magazine Holiday 2023 | Page 124

of the oven until a toothpick inserted in the center comes out clean , approximately 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 preserves to the pan . Cook over medium heat until everything is warm and heated through . Pour into a bowl and refrigerate . a tiny bit of frosting along the rim of 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 frosting 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 generously 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 powdered sugar and beat while streaming in 2 tablespoons of cream . If the frosting is too thick , add 2 more tablespoons of cream , or as needed .
Assemble the cake :
Place the first cake layer on a cake board or cake stand . Smear ( or pipe )
Recipe by Beeta Hashempour , Mon Petit Four
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