Raspberry Curd & Vanilla Mascarpone Mousse Entremet Cake

Entremet cake composed of vanilla mascarpone mousse, raspberry curd, raspberry financier sponge and hazelnut dacqoise layers and glazed with a mirror glaze!

I baked this cake for my birthday! Have you noticed that time is passing by faster when you are getting older?! Anyway, I don’t feel being old (lol). I’m looking at this very positive… new experiences, new challenges, new achievements, new goals and new dreams….

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Regarding birthdays, I have a rule “A birthday cake is a MUST.” I’m not a party person and never was. Even though, I like socialising and going out with  friends, parties never were in my priority list. I was always looking for something more sustainable and and having greater value (not monetary!) such as sincere conversation with friends over a cup of tea or special time with my family.

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Ingredients

For meringue kisses

  • 50 g caster sugar
  • 25 g pure icing sugar, sifted

For hazelnut dacquoise

  • 1 egg white
  • 12 g sugar
  • 30 g pure icing sugar
  • 30 g hazelnut flour

For raspberry financier sponge

  • 180 g egg whites
  • 180 g caster sugar
  • 75 g plain flour, sifted
  • 75 g almond meal
  • canola spray, for greasing
  • 18 raspberries

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For raspberry curd

  • 200 g raspberry purée
  • 206 g caster sugar
  • 206 g eggs
  • 70 g unsalted butter

For mascarpone and vanilla mousse

  • 2 vanilla pods, split and scraped
  • 60 g egg yolks
  • 60 g caster sugar (I’d reduce sugar as it was too sweet for my palate)
  • 160 g white chocolate
  • 200 g mascarpone
  • 240 ml thickened cream
  • 2 tsp gelatine
  • 50 ml water

For mirror glaze

  • 220 g white chocolate
  • 140 g sweetened condensed milk
  • 200 g granulated sugar
  • 245 g corn syrup ¾ cup
  • 100 ml + 60 ml water
  • 16 g powdered gelatine
  • colouring

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Directions

To make meringue kisses

  1. Preheat oven to 75°C.
  2. Place egg whites in the bowl and whisk egg whites on high to soft peaks. Reduce mixer speed and gradually add in the caster sugar, one teaspoon at a time, whisking well between each addition.
  3. When sugar is well incorporated, return speed to high and whisk until meringue is thick and glossy and sugar has completely dissolved, about 5 minutes.
  4. Remove bowl from the mixer, and carefully fold the icing sugar into the egg whites, working quickly to prevent meringue from losing air. Transfer to a piping bag fitted with a size 9 plain piping nozzle.
  5. Line a baking tray with a sheet of silpat. Pipe small tear drops of meringue onto lined tray. Place in oven and bake until dry but not coloured, about 2 hours.
  6. Once dry, remove from oven, and set aside on bench to cool completely. When completely cold, store in an airtight container on the bench until required.

To make raspberry financier sponge

  • Preheat oven to 160°C.
  • Make a beurre noisette. Place butter into a large saucepan over medium heat. Swirl the saucepan to agitate the butter until it melts and then stop swirling and allow the butter to cook. Watch for lightly browned specks forming on the bottom of the pan and a nutty aroma. When butter is nut brown, remove from heat and pass through a sieve into a glass bowl. Set aside to cool until needed.
  • Place egg whites and sugar into an electric mixer fitted with a whisk attachment. Whisk on high until stiff peaks form, about 5 minutes.
  • Meanwhile, place the flour and almond meal into a medium bowl and mix together. Add the cooled beurre noisette to the dry ingredients and mix to combine.
  • When the meringue has reached stiff peaks, remove bowl from the machine, add 1 tablespoon of the meringue to the butter mixture and fold in well. Add the butter mixture back into to the egg whites and gently fold in until well combined.
  • Meanwhile, prepare two spring forms (22 cm and 18 cm) baking tins for baking. Spray the inside with baking spray and line with baking paper.
  • Place 10 and 8 raspberries in the base of spring forms. Spoon the financier sponge mix into the form on top of the raspberries until full. Level off and place into the oven. Bake until sponge is golden brown and springs back when gently pressed, about 20 – 25 minutes. When ready, remove from oven and allow to cool on the bench until needed.
  • When sponge is cool, carefully remove from the form and baking paper. Trim the sponge horizontally to 1cm in height, discarding the top.

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To make hazelnut dacquoise

  1. Preheat oven to 180°C. Slightly spray or grease a 18 cm round pan.
  2. Mix hazelnut flour with icing sugar. Set aside.
  3. Whisk an egg white at medium speed for about 2 minutes until the whites are frothy. Increase the speed and continue to whisk while adding the sugar to make a stiff glossy meringue that stands in peaks when the whisk is lifted out.
  4. Gently fold the hazelnut mixture through the meringue using a large metal spoon or plastic spatula.
  5. Transfer the meringue to a piping bag fitted with a 1.5 cm plain tube. Starting in the centre of a pan, pipe a spiral of meringue. Place in the heated oven and bake for 10 – 12 minutes. Place the sponge on the rack and leave to cool completely.

To make raspberry curd

  1. Place gelatine in a bowl of iced water and set aside to bloom.
  2. Place sugar and eggs into a small bowl and whisk until well combined.
  3. Carefully pour puree onto the egg mix and whisk well. Add the mix into the saucepan and whisk until well combined.
  4. Place the saucepan on the high heat and whisk continuously until mixture reaches 86°C and has thickened. When mixture has reached 86°C, squeeze out gelatin to remove excess water, then add softened leaves to the mixture and stir until gelatine has dissolved completely.
  5. Strain the curd through a fine sieve, place over an ice bath and allow to cool to 40°C.
  6. Place two 18 cm round moulds onto a flat tray. Blend the butter into the cooled raspberry mixture using a stick blender until well combined. Divide curd mixture between two moulds (I place food wrapper in each mould to easily remove set curd). Place into the blast chiller to set, about 25 minutes. Once set, transfer to freezer until needed.

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To make  mascarpone and vanilla mousse

  1. Place gelatine in a bowl of cold water and set aside to bloom
  2. Place the milk, split vanilla bean and seeds into a small saucepan and bring to the boil over a medium heat.
  3. While the milk is heating, whisk together the egg yolks and caster sugar, in a medium bowl, until completely combined.
  4. When the milk has come to the boil, remove the vanilla pods and carefully pour onto the egg mix, and whisk well. Add the egg and milk mix back into the pot and whisk together until well combined.
  5. Return the saucepan to medium heat and, using a spatula, continuously stir the anglaise until the mixture reaches 86°C and thickly coats the back of a spoon.
  6. Take the saucepan off the heat. Place the white chocolate into a medium bowl and pour the anglaise on to the chocolate, through a fine sieve. Whisk the mixture together until completely combined, chocolate has melted and mixture is smooth. Pour in dissolved gelatin into warm chocolate mixture. Place over an ice bath and cool to 40°C.
  7. Place mascarpone in large glass bowl. Pour the cooled anglaise mixture over the mascarpone and whisk well until completely combined.
  8. In a separate bowl, gently whisk cream by hand to soft velvety peaks and fold through mascarpone and anglaise mix (do not over mix as texture will separate!). Transfer the mixture to a piping bag, fitted with a size 9 plain nozzle, and set aside.

To make glaze

  1. Bloom gelatin in 100 ml of cold water.
  2. Combine the corn syrup, 60 ml of water and sugar in a heavy bottom sauce pot and bring to a boil.
  3. Add the bloomed gelatin and the condensed milk and whisk smooth.
  4. Pour the entire hot mixture over the chocolate and whisk smooth.
  5. Pour through a strainer into a clean container and color as you like.
  6. Pour over cake once it has cooled to 25 or 35°C.

To assemble

  1. Place a 22 cm diameter cake ring on a baking sheet lined with parchment paper. Line the inside of the cake ring with acetate liner. If you don’t have acetate liner, simply cut a sheet of A4 acetate (you can use those clear acetate sheets for binding your reports) into two height of cake ring strips and line the inside of the cake ring with these strips.
  2. Place the raspberry financier sponge (larger one) at the bottom of the cake ring.
  3. Pour a bit of mascarpone vanilla mousse over the sponge and using a mixing spoon, spread the mousse.
  4. Place the raspberry curd layer over the sponge and gently press down so that it sticks to the top of the sponge.
  5. Place the hazelnut dacquoise layer over the raspberry curd layer and press down so that it sticks to the top.
  6. Pour more than half of the remaining mascarpone vanilla mousse over the hazelnut dacquoise and spread the mousse so that it fills the sides of the cake ring. (This layer should be about 1 cm).
  7. Then gently place the second financier sponge layer on the top followed by a second raspberry curd layer.
  8. Then pour the rest of the mascarpone mouse and using an offset spatula, smoothen the top of the cake ring with the mousse.
  9. Immediately place the assembled entremet into the freezer. If you have excess mascarpone mousse, take the cake from the freezer after 15 minutes. You might notice that the mousse has deflated a little and you’ll see the top of the entremet a little depressed. Using your remaining mousse, spread and smoothen the mousse over the top of the cake with your offset spatula. Once smoothened, immediately place entremet back into freezer and freeze overnight.
  10. Take the cake out of the freezer. You should be able to push it out from the ring mould. If you are having trouble pushing the cake out of the ring, take a small paring knife and slide it between the acetate sheet and caking ring and run the knife around the ring to release the cake.
  11. Place a baking sheet on the table and put a cup in the middle of the baking sheet.
  12. Remove the acetate strips from the cake, and place the cardboard base under the cake. Center the frozen cake on top of the cup.
  13. Working quickly, pour the glaze over the cake until it is fully covered. Immediately take an offset spatula and push any excess ganache off the top of the cake. The excess glaze that you push off the top will flow to the sides of the entremet and will fall to the baking sheet below.
  14. Lift the entremet off of the cup with your hands. With a small spatula, clear off any excess glaze off the bottom of the cake. Place glazed entremet back the fridge to set.
  15. When you are ready to serve, decorate cake with fresh raspberries and meringue kisses.

♥♥♥♥♥

Notes

  • Prepare glaze just before glazing the cake.
  • For a cake base, cut out a 22 cm diameter round thin cardboard sheet and wrap it with aluminum foil. This sheet will act as the cardboard base for your cake.
  • The glaze has to be at the right temperature. If it will be to cold, the cake will have thick top. Make sure to push the glaze excess off the top to have a flat thin top.
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