Attempting Vikalinka’s Frostbitten Raspberry Cake


Above is my version of Vikalinka’s Frostbitten Raspberry Cake  You can tell immediately that (a) I do not know how to properly frost a cake  and (b) my cake is only two layers instead of three.

I don’t usually post other people’s recipes, unless I have something to offer. As far as taste goes, this cake is genuinely amazing, but I needed a lot of help to do properly.   So this post is more about my advice for properly executing this amazing cake, rather than tweaking the recipe.  I’ve reposted the recipe on the bottom, so you can see the original, but I faithfully copied the ingredients.  The instructions are my only original contribution.

A quick note about my instructions:  I’ve divided everything into steps so you can do each at a time.  The original recipe suggests you can make the sponge cake ahead of time, but I have done it so you can make everything for this cake in an afternoon.  I also only made two layers, instead of three, so the baking time is a touch longer than the original recipe


  • 5 large eggs, at room temperature
  • 1 cup caster sugar
  • 2 tsp vanilla
  • 1 cup flour
  • 1/4 cup raspberry liqueur
  • 1/4 cup water
  • 1/4 cup sugar
Mascarpone Cream
  • 1 cup Mascarpone
  • 1 cup Whipping Cream
  • 1/4 cup icing sugar
  • 2 tsp Gelatine
  • 2 tbsp Water
  • 2 tsp vanilla
Raspberry Compote
  • 2 1/2 cups  fresh raspberries
  • 1/2 cup Sugar
  • 2 tbsp water
 White Chocolate Buttercream
  • 150 g White Chocolate
  • 1/4 cup Whipping Cream
  • 4 tbsp Unsalted Butter, soft


Step 1: 

  • Preheat oven to 180C/ 350F
  • grease and line two 8″ cake pans with baking parchment
  • get out two small saucepans
  • get out your mixer and a large bowl or a stand mixer with paddle attachment

Step 2: 

  • Crack 5 room temperature eggs into the bowl or stand mixer
  • Add 1 cup sugar and 2 tsp vanilla
  • beat at high speed for 5 minutes, it will become pale and thick
  • Sift in flour gradually and fold gently until completely combined.  I recommend folding because you want to keep it very airy
  • Pour into 2 cake pans and bake for 30 minutes until a toothpick comes out clean

Step 3 (while cake is baking):

  • combine 1 1/2 cups of raspberries with 1/2 cup sugar and 2 tbsp water in a small saucepan on low heat (raspberry compote).  This is NOT all of the raspberries, you use these in step 5
  • let cook on low heat, stirring occasionally for  about 15 minutes until thick
    • Once you have the raspberries on low heat combine 1/4 cup sugar and 1/4 cup water in a small saucepan on low-medium heat.
    • Once sugar is completely dissolved, turn off the heat (around 5 minutes)

Step 4: 

  • Set aside raspberry compote to cool
  • Set aside simple syrup (water/sugar mixture) to cool
  • remove cake from oven – should have cooked for half an hour, and test it is done with a toothpick
  • Place cake on a rack still in the cake tin and let cool for ten minutes

Step 5 (once cake has cooled for ten minutes):

  • Remove cake from its cake tin with a knife and let cool on a wire rack
  • Put raspberry compote mixture into a food processor and process until smooth.  Mix in with the remaining  1 cup of raspberries.  Set aside
  • In a small mug or microwavable cup combine 2tsp gelatine with 2tbsp room temperature water.  Mix until combined and leave alone until Step 7

Step 6 (once cake has cooled completely or at least 30 minutes):

  • Take the simple syrup you made earlier (water and sugar) and add 1/4 cup raspberry liqueur
  • Sprinkle this syrup mixture on the top of both cooled cakes to soak in.

Step 7:

  • Get out a large bowl and a hand mixer
  • Combine 1 cup Mascarpone, 1 cup whipping cream, 1/4 cup icing sugar and 2 tsp vanilla in large bowl
  • Mix on medium high until smooth and beginning to thicken
  • Pop gelatine from step  5 in the microwave for 10 seconds
  • pour over marscarpone mixture while still blending
  • Blend until thick and stiff

Step 8:

  • Put mascarpone mixture in a piping bag and pipe in a circle on one of the cake layers
  • Fill with raspberry compote mixture like so:

    Filling for the cake
  • Top raspberry with a layer of the mascarpone cream
  • Top with the other layer of cake
  • Set aside

Step 9:

  • In the large bowl break up the 150g white chocolate into bite-size pieces
  • Get out a medium saucepan
  • Fill saucepan with 1/4 cup whipping creamed heat on low until warm (about 3 minutes)
  • Pour hot cream over the white chocolate in the large bowl
  • Let sit for a minute and begin to whisk together until combined
  • Let sit for 10 minutes to cool

Step 10:

  • Once cooled for 10 minutes, begin mixing the white chocolate and cream with a hand blender on medium
  • Blend for about 10 minutes, until  very pale and thick but not standing stiff
  • Add 4 tbsp of butter slowly and continue to blend on medium speed
  • Stop blending when it looks like icing in texture

Step 11: 

  • Using 1/2 the icing mixture put on a thin layer of icing all over the cake
  • Put in the fridge for 20 minutes for the icing to harden (leave the other 1/2 in the bowl out at room temperature)

Step 12: 

  • Take cake out of fridge after 20 minutes, and ice with the remaining icing
  • Top with raspberries or decorate with a bit more finesse than I have 😉
I hope my step-by-step process made it clear and easy to make this cake.  Having the soaked sponge and raspberry compote make the light and delicate sponge sweet and delicious.  It really is a special cake.

And again, you can find the original recipe here:


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