Framboisier
A raspberry layer cake with crème mousseline, a raspberry insert and a raspberry miroir on top.
Takes a while but it’s worth it :)
Best made the day before.
par hat|
Components
Further Ingredients
100g fresh raspberries, nice looking ones
60g water (syrup)
40g sugar (syrup)
1 tbsp kirsch (syrup, optional)
1 rhodoid strip (at least 8cm high)
Further Improvements
Agar agar releases a bit of water over time, eat it within a day or two.
The génoise is ø17cm so it leaves room for the raspberries in a ø20cm cercle.
The cake ends up about 8cm high, so it fills an 8cm cercle.
Directions
Prepare the purée de framboise, 250g go in the insert and 150g in the miroir.
Prepare the génoise.
Prepare the insert.
Boil the water and sugar with the seeds and pulp left from the purée, strain it and add the kirsch.
Cut the génoise in 2 discs of about 1.5cm.
Prepare the crème mousseline.
Take the insert out of the cercle by running a knife around it, keep it in the fridge.
Set the cercle to ø20cm on a cake board and put the rhodoid inside.
Put a génoise disc in the middle and soak it with the syrup.
Cut about 15 fresh raspberries in half and put them all around, cut side against the rhodoid, pointing up.
Pipe the mousseline between the raspberries and in a thin layer on the génoise.
Put the insert in the middle and cover it with mousseline.
Put the second génoise disc on top, soak it and cover it with about 5mm of mousseline.
Smooth it perfectly flat, the miroir will show every bump. Let it set for at least 2 hours in the fridge.
Put it in the freezer for 30-45 minutes so the top is very cold, the warm miroir would melt the mousseline otherwise.
Prepare the miroir and pour it on top. Fridge for 1 hour.
Lift the cercle off and peel off the rhodoid.
Decorate with the remaining fresh raspberries.
Take it out of the fridge 20 minutes before serving.
Steps
1. Purée de Framboise
Ingredients
500g raspberries, the mushy ones are fine
Directions
Blend the raspberries.
Push the purée through a sieve with a spoon to remove the seeds, press hard and scrape under the sieve too.
Keep the seeds and pulp left in the sieve for the syrup.
The weight reduces by about 20% because of the seeds and pulp, 500g of raspberries give about 400g of purée.
Keep it in the fridge until needed.
2. Génoise
Ingredients
100g flour
100g sugar
3 eggs
½ bag baking powder
Butter and flour for the mold
Directions
Mix the sugar and eggs.
Put them in a water bath and whip until you obtain a creamy texture, i.e. it shouldn’t be liquid but not hard either. The temperature shouldn’t exceed 45°C so as not to cook the eggs.
Take it off the water bath.
Add the sifted flour and baking powder, fold with a spatula.
Butter and flour a ø17cm mold.
Pour the batter into the mold.
Bake at 180°C for roughly 20 minutes.
Let it cool down completely on a grid before cutting it.
3. Insert Framboise
Ingredients
250g purée de framboise
35g sugar
2g agar agar
Directions
Set the cercle to ø16cm, stretch film tightly under it so it doesn’t leak and put it on a plate.
Whisk the agar agar into the cold purée and sugar.
Bring to a boil and let it boil for 1-2 minutes while whisking, agar agar does nothing if it doesn’t boil.
Let it cool down to around 60°C so it doesn’t melt the film, it stays liquid until 40°C.
Pour it into the cercle and let it set in the fridge for 30 minutes.
4. Crème Mousseline
Ingredients
375ml whole milk
3 egg yolks
70g sugar
35g cornstarch (Maïzena)
1 vanilla pod
150g very soft butter
Directions
Split the vanilla pod, scrape the seeds and heat the milk with the pod and seeds to a simmer.
Whisk sugar, cornstarch and egg yolks in a bowl.
Remove the pod, pour the hot milk over the mix, then return to the pan.
Boil for 1 minute while whisking constantly.
Off heat, let it cool down to around 50°C and whisk in half of the butter.
Cover with film “au contact” and let it cool down to room temperature (~20°C), not in the fridge.
Whip the crème and add the remaining butter little by little until it’s light.
If it splits, the crème and butter weren’t at the same temperature. Warm up the bowl for a few seconds and keep whipping.
5. Miroir Framboise
Ingredients
150g purée de framboise
20g sugar
1g agar agar
Directions
Whisk the agar agar into the cold purée and sugar.
Bring to a boil and let it boil for 1-2 minutes while whisking.
Let it cool down to 45-50°C, it sets around 40°C so don’t wait too long.
Pour it all at once in the middle of a very cold cake still in its cercle, it spreads by itself.
Do not touch it while it sets, it only takes a minute or two.
Category: cake