Raspberry Cake

Directions

1. 1
   Preheat oven to 350°F. Grease and flour a 12 inch loaf pan. Whisk together the eggs and 1/2 the sugar for 3-4 mins until creamy. Fold in the flour, cocoa powder and baking powder and transfer to the prepared loaf pan. Bake in the middle of the oven for 25-30 mins. Remove from the oven and allow to cool for 10 mins in the pan before carefully removing and placing on a wire rack to finish cooling.
2. 2
   Meanwhile, soak the gelatin in cold water for 5 minutes to soften it. Puree the raspberries then strain to remove the seeds. Mix with the mascarpone (or whipped cream cheese, if using) then stir in the sour cream, the remaining sugar, lemon juice and vanilla extract. Melt the gelatin in a pan over low heat. If using sheet gelatin, first remove the gelatin from of the water, squeeze out any excess water then melt. Add to the raspberry cream mixture and mix well. Refrigerate for about 15 mins so it begins to set. Whip 1/2 the heavy cream until thick then fold into the refrigerated mixture.
3. 3
   Wash the loaf pan then line with plastic wrap. Layer the bottom with the raspberry cream mixture, place the cake, upside down, on top and refrigerate for at least 4 hours.
4. 4
   When set, remove the cake from the pan. Whip the remaining heavy cream until thick then spread evenly over the entire cake. Dust with cocoa powder and decorate with raspberries.