Marie Antoinette'S Birthday Cake

• 1 recipe of your favorite pound cake, baked into round cake pans (mine gives me two 7" rounds plus a healthy supply of cupcakes)
• about 1 cups of your favorite raspberry jam (I think the tangiest works the best)
• 2 8 oz. packages of cream cheese, softened (neufchatel works great too)
• 8 ounces mascarpone cheese (softened)
• 1 cup cold heavy whipping cream
• the seeds from 1/2 of a vanilla bean (or use a good splash of pure vanilla extract)
• 1 pinch sea salt
• 1/2 cup confectioner's sugar, or to taste
• fresh raspberries, for garnish (and for scraping out the frosting bowl)

1. Make the frosting: rnrnIn the bowl of an electric mixer, fitted with the whisk attachment, beat the cream with the sugar, vanilla/ vanilla bean seeds and salt until the cream holds soft peaks. Add the cream cheese and mascarpone and beat just until the frosting is billowy and spreadable (it's better to under-do it than over-do it: if overbeaten, the frosting might look grainy). Set aside.
2. Slice each the pound cake layers in half to make two thinner layers. You will now have four layers total.
3. Sandwich two thin layers back together with a light coat of raspberry jam to end up with two regular size layers again. Place one sandwiched layer onto your serving plate, and frost with a generous swathe of frosting. Stack with the other sandwiched layer, and coat the entire cake with the remaining frosting, piping or swirling as you please.
4. Crown the cake with fresh raspberries.
5. Find a plate and fork, and the plushest spot in your bed.

recipe of your favorite pound cake, cream cheese, mascarpone cheese, cold heavy whipping cream, vanilla bean, salt, sugar, fresh raspberries

Taken from food52.com/recipes/13085-marie-antoinette-s-birthday-cake (may not work)