Mini Cakes with Mascarpone Cream and Pan-Roasted Rhubarb

Ingredients

• Cake

  • 1 cup (150 g) unbleached all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3 eggs, separated
  • 1 ¼ cups (265 g) sugar
  • ½ cup (115 g) unsalted butter, softened
  • 1 tsp (5 ml) vanilla
  • ½ cup (125 ml) milk

• Toppings

  • 1 cup (250 g) mascarpone cheese, at room temperature
  • 3 tbsp sugar
  • ½ tsp (2.5 ml) vanilla
  • 1 cup (250 ml) 35% cream
  • 1 recipe vanilla pan-roasted rhubarb, at room temperature for 15 minutes
  • 1 ¼ cups (170 g) fresh raspberries