Recipe RASPBERRY CAKE 2.0

To prepare this dish

Ingredient list

JOCOND SPONGE

450 g eggs
270 g almond powder
270 g icing sugar
95 g
360 g egg whites
95 g sugar
180 g plain flour (T55, approximately 11% protein)

GELATINE MASS

19 g gelatine powder (200 Bloom)
114 g water

RASPBERRY COMPOTE

535 g raspberry puree
535 g frozen raspberry pieces
155 g sugar (1)
18 g pectin NH
65 g gelatine mass
45 g sugar (2)
3,5 g xanthan gum

PASTRY CREAM

400 g milk
95 g egg yolks
80 g sugar
20 g plain flour (T55, approximately 11% protein)
20 g powdered cream

DIPLOMAT CREAM

470 g pastry cream
63 g gelatine mass
30 g kirsch (optional)
470 g

BRETON SHORTBREAD WITH NUTS

195 g sugar
5 g salt
300 g plain flour (T55, approximately 11% protein)
9 g baking powder
220 g
100 g egg yolks
195 g flaked almonds
195 g oat flake
82 g pistachios in grain

GLAZE

300 g mirror glaze
30 g water

RED BERRY GLAZE

200 g mirror glaze
40 g red berry purée

SUBLIME DECORATION

300 g
20 g sugar

FINISHING TOUCHES

400 g raspberries

The recipe,
step by step

1. 1

   JOCOND SPONGE

   Roast the ground almonds in a 150°C convection oven for approximately 15 minutes.

   At 40°C, process the eggs, roasted ground almonds, icing sugar and melted butter in a food processor.

   Beat the eggs until stiff with the sugar. Combine the two mixtures then add the sifted flour. 

2. 2

   GELATINE MASS

   Rehydrate de gelatine in the cold water for 20 minutes (minimum). Melt in the microwave, then set aside in the refrigerator.
3. 3

   RASPBERRY COMPOTE

   Heat the raspberry purée and pieces. At 40°C, add the combined pectin and sugar (1). Bring to the boil. Add the gelatine mass. Blend with a hand mixer and add the combined xanthan gum and sugar (2). Let cool.
4. 4

   PASTRY CREAM

   Bring the milk to the boil. Beat the egg yolks with the sugar until thick and light. Add the flour and custard powder. Thin with some of the milk. Transfer to a saucepan with the rest of the milk and heat slowly, bringing the mixture back to the boil. Cook for 2 to 3 minutes. Remove from the heat, transfer to a tray and cool down quickly.
5. 5

   DIPLOMAT CREAM

   Whisk the pastry cream until smooth, add the melted gelatine mass followed by the kirsch.

   Whip the cream and gently fold into the pastry cream.

6. 6

   BRETON SHORTBREAD WITH NUTS

   Process the oats in a food processor. Cream the butter with the sugar and salt. Add the flour and baking powder and gradually add the egg yolks. Stir in the nuts and set aside in the refrigerator.
7. 7

   GLAZE

   Combine the ingredients and heat. Set aside
8. 8

   RED BERRY GLAZE

   Combine the ingredients and heat. Set aside.
9. 9

   SUBLIME DECORATION

10. 10

    FINISHING TOUCHES

11. 11

    ASSEMBLY

    Roll out the shortbread to a thickness of 5 mm and refrigerate. Cut into 22 x 22 -cm squares. Bake in Silpain® mats in a 150°C convection oven for approximately 2O minutes and let cool.

    Spread 2 x 800 g of Joconde sponge batter on Silpat® mats within frames (35.5 x 55 cm). Bake in a 200°C convection oven for approximately 8 minutes and let cool.

    Stir the raspberry compote then spread 500 g of it on the crust side of each Joconde sponge cake. Let set in the refrigerator. Spread 1000 g of diplomat cream on the compote covered side of one of the two sheets of sponge within a 35.5 x 55 x 3 cm frame. Top with the second sponge cake, compote side down. Place in the freezer. Cut into 5 6-cm strips and 5 4.5-cm strips. Then cut into 2.5 to 3 cm pieces depending on the thickness of the strips.

    Assemble 36 cubes of the entremets by sticking them together with a little raspberry compote to form a square measuring 6 cubes on one side and 6 cubes on the other. Place in the freezer then spray with the glaze. Centre on top of a square of Breton shortbread. Decorate with fresh raspberries alternating right-side up and upside down. Fill the visible hollows in the raspberries with red berry glaze. Whip Sublime with the sugar. Using a fine star tip, pipe out 3 drops on each cake.

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