Here’s a good big birthday cake! Perfect timing, as it’s my birthday today 🙂 (oh, a new decade :O) I made this dessert for my niece’s 2nd birthday a few weeks ago (along with ALL the macarons!). My sister absolutely wanted a framboisier because, let’s be honest, this cake was mostly devoured by the adults! My niece isn’t much of a dessert person — maybe that will change as she grows up 😉 To make this cake, I took my inspiration from the blog La popote de Manue, which I love! This framboisier is made up of 2 layers of génoise sponge, one combined with a white chocolate crunchy layer (I used Corn Flakes as I’d run out of gavottes crêpe biscuits) and the other soaked in grenadine syrup. The mousse is made with white chocolate whipped cream. I just added a tiny personal touch with some vanilla. For the raspberries, there are broken raspberries inside (bought at Picard) and fresh raspberries on top of the cake.
This cake was a big success! Next time I make it, I’ll put a little less raspberry in the centre. The recipe I was inspired by gave no indication and I think I was a bit heavy-handed.
Ingredients & preparation
5 components · Full recipe
Sponge Cake
Ingredients
- 300 g (10.6 oz) eggs
- 180 g (6.3 oz) sugar
- 180 g (6.3 oz) plain flour
Preparation
1
Preheat the oven to 180°C / 350°F.
2
Mix the eggs with the sugar and heat in a bain-marie, whisking constantly. Bring the mixture to 50–55°C / 131°F.
3
Remove from the heat and continue whisking with a stand mixer until the mixture has cooled.
4
Gently fold in the sifted flour using a rubber spatula, in 2 or 3 additions, being careful not to deflate the mixture.
5
Spread onto a silicone mat or a sheet of parchment paper and smooth with a spatula.
6
Bake for 10 to 15 minutes (until lightly coloured). The sponge should be lightly golden.
7
Leave to cool on a wire rack (take care to peel off the parchment paper gently).
Crunchy Layer
Ingredients
- 200 g (7.1 oz) white chocolate
- 80 g (2.8 oz) gavottes (or Corn Flakes)
Preparation
1
Melt the white chocolate then add the crushed gavottes (or Corn Flakes).
2
Mix well and spread evenly over the sponge cake in the frame.
3
Refrigerate while preparing the mousse.
White Chocolate and Vanilla Mousse
Ingredients
- 150 g (5.3 oz) white couverture chocolate
- 82 g (2.9 oz) milk
- 390 g (13.8 oz) full-fat liquid cream
- 6 g (0.2 oz) gelatine (3 sheets)
- 1 vanilla pod
Preparation
1
Place the gelatine sheets in a bowl of cold water for 10 minutes.
2
Melt the white chocolate with the milk. Stir with a whisk.
3
Squeeze the gelatine sheets between your hands and add them to the hot white chocolate mixture, stir, then remove from the heat and set aside.
4
Whip the full-fat liquid cream until it becomes light and foamy. Add the seeds from half a vanilla pod.
5
To avoid thermal shock and lumps of gelatine in the preparation, the white chocolate and the whipped cream should be at approximately the same temperature. Fold a quarter of the whipped cream into the chocolate using a rubber spatula, then add the rest and mix well.
Syrup
Ingredients
- grenadine syrup
- water
Preparation
1
Make a well-sweetened grenadine syrup.
2
Warm it briefly in the microwave.
Assembly
Ingredients
- frozen raspberry pieces and fresh raspberries
- white chocolate shavings
Preparation
1
Remove the sponge cake from the fridge.
2
Spread half the mousse in the frame, smooth it out and cover with frozen raspberry pieces.
3
Position the second piece of sponge cake, soak it generously with the syrup, cover with the remaining mousse and smooth.
4
Refrigerate for at least 4 hours (You can also prepare this entremet in advance by placing it in the freezer at this stage. You will then only have the decoration to do on the day itself. Allow approximately 6 hours to defrost in the fridge).
5
Finish the entremet by arranging the fresh raspberries on top.
6
Make white chocolate shavings and dust with icing sugar.
Gallery
