Cake with raspberries, almonds and mascarpone cheese

Surprisingly soft, delicate mascarpone made from fresh, heavy cream, looking more like cream than cheese, immediately reminds of the dessert "tiramisu", which is sometimes called "Italian Viagra". Mascarpone cheese is used in various dishes, and not only in desserts. Combine with other cheeses, add to cream, but more often - in its pure form. It is delicious, even just spread on bread, and even more so, in a cake, the recipe of which I offer you!

Ingredients

• Unsalted butter, softened - 150 g
• Brown sugar - 200 g
• Vanilla seeds - 1 pod
• Eggs - 2 pcs.
• Natural yogurt - 150 g
• Flour - ½ cup (75 g)
• Almond flour - ½ cup (60 g)
• Apple, peeled, finely chopped - 1 pc.
• Raspberries - ½ cup (70 g)
• Sweet berry puree (optional)
• Almonds, thin slices - 1 cup (80 g)
• Mascarpone cheese - 200 g
• Powdered sugar

Directions

1. Preheat oven to 180 degrees. Grease and line with parchment paper a round mold with removable sides (23 cm).
2. Beat butter with sugar and vanilla seeds with a mixer until thick, light. Add eggs, one at a time, beating well each time. Stir in yogurt.
3. Add flour, almond flour, apple. Stir with a spoon. Add berries and almond flakes (except 2 tablespoons). Put in a dish, sprinkle with the remaining almonds. Bake in the oven for 40 minutes, cover with foil, bake for another 35 minutes. Cool, remove from mold, cool completely on a wire rack.
4. Cut the cake, grease the bottom layer with mascarpone, and sprinkle with powdered sugar on the top. Serve with raspberry puree (optional).