1 cup Sugar + 1/4 cup sugar
2 cups raspberries (or 2 pts.)
2 8oz container Mascarpone
8oz heavy whipping cream
1/2 tsp almond extract
Crushed almonds, plus some slivers for decoration
*I suggest German chocolate flavor but any flavor will be good. For Summer, lemon would be good.
Prepare the cake mix according to box directions.
Grease and dust pans with flour.
Choose a method to make 2 thin layers:
-Bake in 2 8" rounds that will be sliced in half for a total of 4 layers, you will only need 2.
-Bake in 2 thinner rounds (fill pans 1/4 full) use extra to make a few cupcakes for the kids.
JAM
Heat oven to 350f. In seperate oven proof bowls, place 1 cup of berries and 1 cup of sugar. I used 4x4x1 square ramkins. Place in oven for 20 minutes.
Remove from oven CAREFULLY. These will be extremely hot! Dump bot together in a third, larger bowl, and stir until sugar is mostly dissolved.
Stir in 1 tbsp of water to thin mixture. Spread mixture on each inside surface of cake. Place in fridge to set for about 30 minutes. Meanwhile...
CREAM
Whip together:
8 oz heavy whip cream
1/4 cup sugar
1 8oz container of Mascarpone
1/2 tsp almond extract
whip up very much till double in size.
Take out cakes and spread 1/2 of mixture over 1 half of the jam tooped cake. Sprinkle some whole berries on top of the cream. Carefully flip the other 1/2 cake, jam side down, over the 1st.
Usr the rest of the cream to frost the cake, use a thin layer around the sides.
Hold cake over a sheet of some sort at an angle, and sprinkle the ground almonds on the sides, slowly rotating the cake to get all around it.
Decorate top with remaining cream, berries and nuts.
Chill cake till serving time.
