OMG the frosting is to-die -for!
Made this for a gathering of friends and it was perfect. Cake holds up perfectly to frosting, which is light but holds its shape. And absolutely delicious.
When I read the recipe, I thought it looked complicated, but delicious. It was actually quite simple, except that I doubled the recipe for a double height 11" x 13" cake and the frosting took about 8 minutes to come together--not 2. It was quite tasty!
This is a sensational cake. It's not too sweet, has a nice moist crumb and is especially good in early summer when local, fresh raspberries are available. It is truly a crowd-pleaser.
I made this cake for a friends birthday. I made it the day before and it was fantastic! I put strawberries macerated with Grand Marnier and honey in the middle and did not put any fruit on the top. I am looking forward to making it again when fresh raspberries are in season.
I made this cake as an entry for my country fair, so I did not have an opportunity to taste the cake. However, it must have tasted great because it won first place. I did get a chance to taste the frosting, and it was absolutely fantastic! It would be very refreshing summer dessert!
This cake is pure heaven. The mascarpone cheese frosting is sumptuously rich yet light and not overly sweet. It also presents very well.
What I seen of the picture it would be a good cake so I rate this cake.
The frosting on this cake steals the show, though everyone agreed that the cake was tasty, moist and rich but not heavy. There ends up being a lot of frosting, so next time I would put more in the center. Make sure you have all of your ingredients, especially the egg whites, at room temp or you will not get the consistency that you need. I am making this cake again for my birthday!
I'm not normally much of a cake fan but when family visits, I usually do the cooking and my girls do the baking. This was a big hit over Labor Day weekend at our last get-together on Lake Geneva, WI. The chefs started raving about it before it was even served. The hype was worth it. Even those not prone to dessert couldn't resist. Now I've been asked to pass the recipe on for parties in Minneapolis and Las Vegas. I suspect it will migrate elsewhere over the next several months. Very moist and frosting to die for.
Got rave reviews! Cake was light but moist, and the mascarpone made it special. Will definitely bake again.
Definitely needs to sit for longer than four hours before cutting; much better the next day. The first day it fell apart while cutting. Also wonder why so much baking powder. It lends an acrid taste in my opinion. Otherwise, very tasty and quite popular with guests.