In this post, we share the recipe and step-by-step procecess of latest masterpiece: a delectable raspberry cake. From the fluffy sponge layers to the creamy mascarpone chantilly and homemade red fruit coulis, every element is meticulously crafted to perfection. So grab your apron and get ready to indulge in the sweet symphony of flavors!
Ingredients
➡️SPONGE CAKE for a 22-24cm diameter mold:
180g Sugar
6 Eggs
189g Flour
Beat the eggs and sugar for about 10 minutes at high speed
Then gently fold in the sifted flour into the egg-sugar mixture using a spatula
Line your mold with parchment paper on the bottom and sides, pour in your batter, and bake for 35-40 minutes in a preheated oven at 180 degrees Celsius
After baking, let the sponge cake cool completely and cut it in half
➡️MASCARPONE CHANTILLY
500g + 250g mascarpone
160g + 80g heavy cream
100g + 60g powdered sugar
➡️PASTRY CREAM
225g milk
4 egg yolks
60g granulated sugar
25g cornstarch
Vanilla powder or fresh pod
50g butter
Heat the milk with the vanilla
In a bowl, mix egg yolks with sugar until pale, then add cornstarch
Mix with the warm milk and cook over low heat until the pastry cream thickens
Off the heat, add the butter, cover the cream with plastic wrap touching its surface, and refrigerate
Whip 500g of mascarpone with 100g of powdered sugar and 160g of heavy cream until stiff peaks form
Add 2 to 3 tablespoons of cold pastry cream and continue to whip a bit
Your cream is ready to fill and cover your cake
Chill for a few hours, then whip 250g of mascarpone with 60g of powdered sugar and 80g of heavy cream and 1 tablespoon of pastry cream until stiff peaks form
Cover the sides with a thin layer of cream, smooth the top, then cover with grated coconut
With the remaining cream, make a crown of cream and decorate with fresh fruit
➡️HOMEMADE RED FRUIT COULIS
Frozen red fruits
Sugar
Pectin (optional)
Thaw your fruits then blend them for a few seconds
Strain to remove the seeds
Cook until you get a slightly thick coulis
Let it cool before using