I’m back with a very tasty and beautiful Raspberry and Vanilla Mousse Cake! I baked it for my sister when she visited me and my family in Stockholm. I guess you already noticed that I love mousse cakes. This cake might be the perfect one for those who love vanilla custard and raspberries. It combines the sweetness of creamy vanilla diplomat cream, tartness of raspberry gelée and brings some crunch from the sable while the layer of raspberry cake intensifies a hit of raspberry. I hope you will like it! 🙂
Lately I was extremely busy and had not so much time for trying new recipes. But it’s the most joyous and magical time of the year as Christmas is around the corner. Thus, I’m planning start baking up some delicious treats.
- 45g unsalted butter, at room temperature
- 40g eggs
- 100g raspberry purée, at room temperature
- 100g granulated sugar
- 90g all-purpose flour
- 4g baking powder
- 1g vanilla powder
- 200g raspberry purée
- 25g icing sugar
- 5g gelatin sheets
- 36g all-purpose flour
- 88g cake flour
- 60g butter, at room temperature
- 1/4 vanilla bean
- 1g salt
- 45g icing sugar
- 9g almond flour
- 25g eggs
- 216 g whole milk
- 52 g granulated sugar
- 1 g salt
- 1 vanilla bean
- 50 g egg yolks
- 20 g cornstarch
- 20 g unsalted butter, at room temperature
- 300 g pastry cream
- 300 g heavy cream, whipped to medium peaks
- 7.5 g gelatin sheets
To make raspberry cake
- Place a silpat on a half sheet pan and spray the border with non-stick oil spray. Preheat the oven to 160ºC.
- Sift the flour, baking powder, and vanilla powder in a bowl. Set aside.
- Cream the butter in the bowl of a stand mixer until pale and creamy. Scrape down the bowl and add the sugar, beating until combined.
- Then add the eggs, beating until combined. Slowly add the raspberry purée, scraping down the bowl halfway through
- Fold in the dry ingredients. Pour the batter into the sheet pan and use an offset spatula to spread the batter in an even layer.
- Bake for 12 to 15 minutes, until the cake springs back in the middle when you apply gentle pressure with your fingertips. Remove the cake from the oven and cool to room temperature.
- Cut out 13cm circle from the raspberry cake and leave it for later.
To make raspberry gelée
- Combine the raspberry purée and icing sugar in a saucepan and heat over medium heat. Bloom the gelatine sheets in ice water to soften.
- Once the gelée is hot but not boiling, remove from the heat. Squeeze the excess water from the gelatine and add to the purée, whisking to dissolve.
- Pour gelée into 13cm round silikon form. Place in the freezer and freeze until solid, about 4 hours.
- Once completely frozen, remove from the form and reserve in the freezer.
To make sablé
- Sift the all-purpose and cake flour together.
- Cream the butter, salt, icing sugar, and almond flour together on medium speed in an electric mixer bowl fitted with the paddle attachment.
- Scrape the seeds from the vanilla bean and add to the mix. Mix until a homogenous mass is obtained, about 2 minutes.
- Stop the mixer, add the eggs and mix for a few seconds on low speed until the eggs are completely incorporated.
- Stop the mixer, add the sifted flours, and mix for a few seconds, pulsing the mixer at first to keep the flour in the bowl. Mix just to obtain a homogenous mixture.
- Shape the dough into a flat square and wrap with plastic wrap. Chill for 1 hour.
- Preheat the oven 162ºC.
- Roll the dough out to a rectangle 3mm thick, then chill again until slightly firm, 10 to 15 minutes.
- Cut out a 13cm circle and place on a baking sheet lined with a silpat or parchment paper and refrigerate until firm, about 30 minutes.
- Wrap the leftover dough tightly in plastic wrap and freeze to use at another time.
- Bake the sable for 12 to 15 minutes, until there is only a slight bit of golden brown on the underside of the sablé. Remove from the oven and let cool completely.
- Place the sablé on top of the raspberry cake.
To make pastry cream
- Combine the egg yolks, sugar, and cornstarch in a medium bowl. Whisk until slightly paler in colour.
- Scrape the seeds from the vanilla bean and add to a medium saucepan along with the milk.
- When the milk mixture has come to a boil, slowly pour a small amount into the yolk mixture, whisking continuously.
- Continue tempering the yolks with the milk mixture, then transfer all of back into the saucepan.
- Cook over medium-low heat, whisking continuously, until the mixture has thickened, about 4 minutes.
- Continue to cook for another minute, then strain through a fine-mesh sieve into a clean bowl. Whisk in the butter.
- Set the pastry cream over an ice bath to cool.
- Once it has reached room temperature, place a piece of plastic wrap directly on the surface to prevent a skin from forming and refrigerate for 2 hours.
To make diplomat cream
- Bloom the gelatin in ice water to soften. Place a 50g of the pastry cream in a bowl set over a bowl of simmering water and stir often.
- Once it has reached 60ºC, squeeze the excess water from the gelatin and add to the pastry cream, whisking to dissolve.
- Remove from the water bath and quickly fold into the remaining pastry cream.
- Fold one-third of the whipped cream into the pastry cream. Fold in the remaining two-thirds.
- Pour about half of the diplomat cream to the Eclipse form.
- Place the frozen raspberry gelée disk on top, pressing gently in so the surface of the gelée is flush with the diplomat cream.
- Then pour the rest of the diplomat cream on top.
- Place the sable and raspberry cake disk on top with the raspberry cake layer outside.
- Place in the freezer and freeze for at least 6 hours, or preferably overnight.
- Remove from the form.
- You can spray it with white cacao butter or cover with a glaze.
- Then leave it in the fridge to thaw.
- Before serving decorate with fresh raspberries or edible flowers.