Raspberry cake, combined with a creamy filling 🍓🍓🍓

Hello dear Hive Friends!🌞

Today I have a wonderful, fruity raspberry cake for you, combined with a cream mascarpone cream and fruity sweet raspberries. This year is a good year for raspberries, I have already harvested 3 kg and there is still no end in sight. I've already made jam, liqueur and this delicious cake.

But now to the recipe.

The ingredients are for 3 baking molds, each 17 cm Ø

Preheat the oven to 170°C for a fan oven.

Brush the baking pans with coconut oil and sprinkle with breadcrumbs.

Ingredients biscuit:

160 grams of flour
90 g fine granulated sugar
9 grams of baking powder
½ tsp baking soda
pinch of salt
Zest of an organic lemon
1 tsp turmeric or yellow food coloring optional (for color)

150 ml soy milk or other plant-based milk
1 tbsp apple cider vinegar
1 tsp vanilla extract
a few drops of butter - vanilla aroma

60g vegan butter

Ingredients for the filling:

200 ml vegan whipped cream
250 g vegan mascarpone
3 tbsp powdered sugar
1 tsp lemon zest
4 tsp cream stiffener

200 - 300 g raspberries (incl. decoration)
4-5 tablespoons fine happened raspberry jam, preferably homemade

Ingredients for the decoration:

raspberries
raspberry jam

Preparation of biscuit:

Mix the sugar with the lemon zest and rub it in with your hands so that the sugar takes on the lemon zest flavor more intensely
Melt butter and let cool again
Mix the milk with the apple cider vinegar and set aside
Sift the flour, baking powder, salt and baking soda into a bowl, add the lemon sugar and mix with the whisk
Add the vanilla extract, melted butter and the butter-vanilla flavoring to the sour milk and stir
Add the sour milk mixture to the dry ingredients and mix with a whisk to form a smooth batter

Divide the dough equally between the three baking molds and bake at 170° C for approx. 10-12 minutes (test with a skewer)
Take the cakes out of the oven and let them cool for about 10 minutes. Then turn out onto a wire rack and let cool completely
Remove the excess breadcrumbs with a pastry brush

Preparation of the cream:

First mix the cream cheese with the sugar and the lemon zest with the spatula, then add 2 teaspoons whipped cream and mix with the hand mixer until smooth, but not too long
Briefly whip the whipped cream with the hand mixer, then add the cream stiffener and whip until firm
Stir the mascarpone and 2 tablespoons of raspberry jam into the cream
Cool the cream for about 30 minutes before further processing

Completion:

Slightly heat the jam until it is almost liquid
Fill the cream into a piping bag and cut off approx. 1 cm from the tip
Spread some cream on a cake plate and place a layer of cake on top
First, squirt cream all around the upper, outer edge of the cake
Spread 1 tablespoon of jam in the middle, then cover with cream

Spread the raspberries on the cream and cover it again with some cream and smooth it out
Repeat this process with the 2nd layer of cake
Place the third layer of cake on top and spread the remaining cream all over the cake
Chill the cake for at least 1 hour

Place raspberries on top of the cake for decoration, decorate the side of the cake with a few dots of jam