Raspberries and Cream Cake

This is a recipe that I found on the Tesco website and made. It was really delicious and tasted great.Though you may have some leftover filling and icing so I will try to get a recipe that will use that up because I had to throw mine away.

Dietary Info:
-Contains Dairy
-Contains Gluten
-Suitable for Vegetarians
-Contains Nuts

Serves 12       Prep-35mins   Cook-25mins

Ingredients:
-250g Unsalted Butter, softened, plus extra for greasing
-250g Caster Sugar
-4 Large Eggs
-200g Self-Raising Four, sifted
-50g Ground Almonds
-1 tsp Baking Powder
-2 Lemons, zested
-Splash of Milk, if needed
For the Filling:
-100g Mascarpone
-200ml Whipping Cream
-3 tbsp Icing Sugar
-200g Frozen Raspberries, defrosted and drained
For the Icing:
-125g Unsalted Butter, softened
-175g Icing Sugar
-1 Lemon, finely zested
-2 tbsp Milk
-Pink Food Colouring
-Edible Rose Petals, to decorate (optional)

Method:
1:Preheat the oven to Gas 4/180℃/160℃ Fan/356℉. Grease and line 3x18cm loose-bottomed cake tins and set aside.
2:In a bowl, beat the butter and sugar with an electric whisk(if you have one, I don't so I have to use a normal whisk),until light and fluffy.Beat in the eggs, one at a time,then fold in the flour,almonds,baking powder and lemon zest.If the mixture is too thick, add a splash on milk.The mixture should fall off a spoon when tapped.(mine didn't fall it sort of slowly fell so...)
3:Divide the mixture evenly into the 3 cake tins and bake for 20-25 mins, or until a skewer inserted into the mixture comes out clean. Turn out onto a wire rack to cool.
4:Meanwhile, make the filling.In a large bowl, whip the mascarpone with the cream and icing sugar, until soft enough to hold its shape. Fold in the raspberries and set aside.
5:For the icing, beat the butter and icing sugar in a bowl until light and fluffy.Add the lemon zest,milk and a few drops of food colouring until the desired shade of pink is reached.
6:To assemble, put one sponge on a serving plate and spread with 1/2 of the filling mixture.Top with the second sponge and repeat with the remaining filling.Top with the 3rd and final sponge. Using a spatula, spread the frosting over the cake and scatter with rose petals (if you want to)