Graham Cracker Cream Cheese Frosting Covered Key Lime Cake with Raspberry Mascarpone Mousse Filling

1 ½ cups self-rising flour
1 1/3 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
1 cup milk
4 TBSP key lime juice

Preheat oven to 350 degrees.

Line 6 (4 ½ -inch diameter) spring form pans with parchment paper. And spray with baking spray (or grease and flour).

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.

Add the sugar gradually and beat until fluffy, about 3 minutes.

Add the eggs, one at a time, beating well after each addition.

Add the dry ingredients in three parts, alternating with the milk and key lime juice.

With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

Equally distribute batter among pans, filling them about three-quarters full. Bake for 23-27 minutes, or until a cake tester inserted into the center of the cakes comes out clean.

Cool the cakes in the pans for 15 minutes. Remove from the pans and cool completely on a wire rack before icing.

Adapted from More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey’s Home Kitchen

Raspberry Mascarpone Mousse:

2 eggs, separated
4 TBSP sugar
4 oz mascarpone cheese, at room temperature
5 ounces heavy cream
2 tsp. powdered gelatin + 2 TBS water
1/3 cup raspberry puree (sees removed)

Sprinkle the gelatin over the water, stir and let sit to bloom.

In a large mixing bowl, whisk the mascarpone with the sugar, add egg yolks and whisk until well incorporated.

Heat the gelatin for about 10 seconds in the microwave and quickly whisk it in the mascarpone batter.

Add the raspberry puree.

Whip the egg whites until stiff, fold into the mascarpone mixture. Whip the heavy cream to medium stiff peaks, and fold into the mascarpone.

Key Lime Cream Cheese Frosting

8 ounces cream cheese, at room temperature
3 TBSP unsalted butter, at room temperature
1/3 cup key lime juice
1 tsp vanilla extract
2-4 cups powdered sugar (depending on the consistency you are going for)

Beat together the cream cheese and butter, about 2 minutes. Add key lime juice and vanilla while mixer is on low until fully incorporated.
Add powdered sugar 1 cup at a time until you reach desired consistency.

To assemble: Cake, mousse, cake, mousse, cake. Frost the heck out of it. Cover with crushed graham cracker pieces if desired.