Framboisier cake
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Preparation : 20 min
Cooking : 15 min
Total time : 2 h 35 Rest : 2 h
Equipment
Whisk Silicone baking tray Rectangular mould or tin
6 people
150 g plain flour
150 g sugar
60 g butter
4 eggs
4 egg whites
130 g caster sugar
120 g icing sugar
6 egg yolks
150 g soft butter
70 ml water
150 g sugar
700 g raspberries
3 tsp flaked almonds
3 tsp of icing sugar
Associated products
RECIPE STEPS
1
Melt the butter. Put the eggs and sugar in a bowl and heat in a bain marie, stirring continuously, for 3 minutes.
- 150 g sugar
- 60 g butter
- 4 eggs
2
Preheat the oven to 180°C.
Pour the hot mixture into the bowl fitted with the whisk. Whisk until the dough is smooth and homogenous. Pour into a bowl and add the sifted flour. Gently mix. Slowly drizzle in the melted butter and incorporate with a hand whisk.
- 150 g plain flour
3
Pour the dough onto a silicone baking tray, rocking it gently to get an even layer across all of the corners.
Bake for about 15 minutes until the sponge is lightly golden and springy to the touch.
4
For the meringue, mix the 2 sugars. Beat the egg whites to stiff peaks for 5 minutes in the bowl fitted with the whisk.
While the machine is running, add the combined sugars through the opening.
- 130 g caster sugar
- 120 g icing sugar
- 4 egg whites
5
For the mousseline cream, make a sugar syrup by using a small saucepan to dissolve the sugar in the water. Add the egg yolks in the bowl fitted with the whisk.
- 6 egg yolks
- 70 ml water
- 150 g sugar
6
Switch on the food processor and gradually pour the sugar syrup over the yolks through the cap opening.
Leave to cool for 5 minutes.
7
Add the soft butter and continue to whisk the mixture in the bowl.
Set aside in a bowl.
- 150 g soft butter
8
Mix 1/3 of the French meringue with the buttercream. Cut the sponge cake crosswise into 2 rectangles. Place a rectangle of sponge cake at the bottom of a rectangular (or round) mould. Add the mousseline cream on the sponge cake and add the raspberries.
- 700 g raspberries
9
Smooth the cream and place the second sponge cake on top. Refrigerate for 1 hour.
Sprinkle with flaked almonds and icing sugar then serve immediately.
- 3 tsp flaked almonds
- 3 tsp of icing sugar
© Magimix 2020, for the recipes and the photos.
