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Marie Antoinette’s Birthday Cake » Simple and Healthy Recipe! ✅

I can’t even begin to say how passionately I am in love with this pack, so I’ll tell you a little story about it.

This is from my mom, who first made me this cake on my 16th birthday. I’ve had the same birthday cake ever since. There’s something magically alluring about the buttery layers of golden cake, the reddish-pink streaks of raspberry jam, the silky cream cheese frosting, and the mascarpone, with a spiced crown of ruby ​​red raspberries. The vanilla bean gently permeates the cake and its dark seeds dot the luxurious icing layer of the cake, creating the look of ermine.

To me, this is the ultimate in layered cakes. It can be made into cupcakes or silly, or served as-is in its largest size. I can’t think of an occasion (or day of the week) that couldn’t be more lavish with this dessert.

This is for all the people in your life you’re passionate about (or want to make jealous of). Either way, let them eat the cake.

PS: If you have a pound cake baked in a loaf, slice it and layer it along with the jam and frosting. Divinity looks good in all its forms. – Sweet B

  • 1 recipe for your favorite cupcake, baked in round pans (mine gives me two 7-inch rounds plus a good supply of cupcakes)

  • about 1 cup of your favorite raspberry jam (I think spicier works best)

  • 2 8-ounce packages cream cheese, softened (neufchâtel works great too)

  • 8 ounces mascarpone (softened)

  • 1 cup cold heavy whipping cream

  • 1/2 vanilla pod seeds (or use a good drizzle of pure vanilla extract)

  • 1 pinch of sea salt

  • 1/2 cup icing sugar or to taste

  • fresh raspberries, for garnish (and to scrape off the ice bowl)

  1. Prepare the glaze: In the bowl of an electric mixer fitted with rods, beat the cream with the sugar, the vanilla/vanilla seeds and the salt until the cream is soft. Add the cream cheese and mascarpone and beat until the frosting is puffy and spreadable (it’s better to underdo it than overdo it—over-beating can make the frosting look grainy). Set aside.

  2. Cut each of the cake layers in half to make two thinner layers. You will now have four levels in total.

  3. Gather two thin layers with a light layer of raspberry jam to get two normal sized layers again. Place sandwich layer on serving plate and glaze with a generous slice of frosting. Stack with the other sandwich layer and cover the entire cake with the remaining frosting, piping, or swirl to your liking.

  4. Top the cake with fresh raspberries.

  5. Find a plate and a fork and the most luxurious place in your bed.

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