Do you feel like indulging in raspberry madness in an elegant form? Prepare a raspberry cake and surprise your guests with a sweet work of art!
Ingredients:
For the Syrup:
- Sugar – 150 g
- Vanilla – 1 piece
- Lemon juice – 1 tablespoon
- Water – 250 ml
For the Mousse:
- Icing sugar – 60 g
- Mascarpone cheese – 250 g
- 30% cream – 200 g
- Raspberries – 300 g
- Water – 50 ml
- Gelatin – 15 g
For Decoration:
- Edible flowers – 1 tablespoon
- Colored sprinkles – 1 tablespoon
- Sugar glitter – 1 piece
- Macarons – 30 g
- Raspberries – 30 g
Additionally:
- Strawberry jam – 125 g
For the Crunchy Layer:
- Chocolate-hazelnut cream – 3 tablespoons
- Chocolate wafers – 125 g
Preparation:
Step 1: Prepare the Syrup Boil water in a saucepan with vanilla seeds and sugar. Optionally: for preparing the syrup, you can also use fruit liqueur or freshly squeezed lemon juice to intensify its flavor.
Step 2: Prepare the Crunchy Layer Crush the chocolate wafers in your hands and transfer them to a bowl. Add the chocolate-hazelnut cream and mix thoroughly until combined.
Step 3: Arrange the First Layer of the Cake Slice the sponge cake (according to the recipe for PERFECT SPONGE CAKE) in half to create 2 separate layers. Place the first layer of sponge cake in a cake ring or a ring set on a flat plate, on a sheet of baking paper (set aside the second layer for later use). Moisten the sponge cake with the syrup (spread it using a pastry brush).
Spread the crunchy layer on the sponge cake and level it on top with a spatula. Transfer the strawberry jam to a piping bag. Cut off the tip of the bag. Pipe the jam onto the crunchy layer, spreading it evenly over the entire surface.
Step 4: Prepare the Raspberry Mousse Soak the gelatin in water, mix, and set aside to swell. Whip the well-chilled cream until stiff peaks form and combine in a bowl with the mascarpone cheese. Mix with a kitchen whisk.
Combine the mashed and sieved raspberries in a bowl with the icing sugar. Mix well.
Heat the swollen gelatin in the microwave until melted. Mix. Add to the raspberries and mix until combined.
Add the whipped cream in portions to the raspberry mousse, mixing thoroughly each time.
Step 5: Assemble the Cake Layers Pour half of the raspberry mousse into the mold over the jam layer. Cover the mousse with the second sponge cake layer, which you moisten with the syrup (spread it using a pastry brush). Pour the remaining half of the raspberry mousse over the sponge cake. Smooth the mousse on top with a silicone spatula.
Place the cake in the refrigerator for at least 2-3 hours, preferably overnight. The cake layers and its top should set well.
Step 6: Portion and Decorate the Cake Remove the set cake from the mold and transfer it to a serving plate. Cut into 8 pieces using a sharp knife, which you rinse in water and wipe dry with a paper towel after each cut.
Decorate each portion with fresh fruits (raspberries, currants, blackberries, and blueberries), edible flowers, macarons, and colorful sprinkles. Dust the entire cake with edible glitter.
