Heavenly Raspberry Cake with Mascarpone & Nut Base – Easy and Delicious

Preheat oven to 350°F (175°C).

In a bowl, mix chopped nuts, melted butter, and sugar until combined.

Press the mixture evenly into the bottom of a greased or parchment-lined cake pan.

Bake for 10–12 minutes until lightly golden. Let cool completely.

Make the Mascarpone Filling

In a mixing bowl, beat mascarpone cheese, heavy cream, powdered sugar, and vanilla until smooth and fluffy.

Assemble the Cake

Spread the mascarpone mixture evenly over the cooled nut base.

Arrange fresh raspberries on top, pressing them slightly into the cream.

Chill and Serve

Refrigerate the cake for at least 1–2 hours to allow the filling to set.

Garnish with mint leaves if desired. Slice and serve chilled.

Serving and Storage Tips