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Raspberry cake

Sponge

vanilla pod n. 1
egg g 250
sugar g 175
starch g 50
00 white flour g 125

In a small semi-rounded basin, heat over a bain-marie, to 50°C, the egg and sugar, mixing continuously with a whisk to prevent the mixture from sticking to the sides and bottom. With an electric whisk, an egg beater or a mixing bowl, beat everything until stiff, adding the vanilla. Work for about 15 minutes at medium speed. To check to see if the whipped egg mixture is ready, put a spoon into it and pull it out vertically: if there is a slightly elongated tip in the form of a bird's beak, then it is ready.
Sift the white flour and starch over a sheet of paper and sprinkle it into the beaten mixture, mixing delicately with a spatula spoon using semicircular movements, from bottom to top.
Pour the mixture into traditional moulds to 2/3 of the height (2 cake tins 4 cm high buttered and floured with a 22 cm diameter, or three cake tins with a diameter of 16 cm). Bake in a preheated 180°C oven for 22 minutes with half open valve.
N.B. Sponge is baked when a slight finger pressure on the surface does not leave a mark.
Remove the sponge from the cake tin when still hot and place it on a sheet of baking paper. The sweet should be lightly coated with caster sugar so that it does not stick to the paper.

For the decorated roll

Custard cream

high quality whole-fat milk g 250
Madagascar vanilla pod n. 1/2
lemon rind n. 1/2
egg yolks g 80
sugar g 70
rice starch g 20

Boil in a basin the milk, vanilla, and grated lemon rind. Separately, mix using a whisk the egg yolks, sugar and rice starch. After boiling, filter the milk and incorporate it while boiling in the mass just obtained. Cook over a bain-marie, stirring continuously using a small whisk. If the mixture is cooked directly over the heat, use a non-stick or copper pan to stop the cream from sticking to the bottom and burning. As soon as the cream thickens, remove it from the heat. Cool it down rapidly in order to prevent lumps by pouring into a cold pan just removed from the refrigerator, and stir until no longer hot (until 50°C).
N.B. Use only the yellow part of the lemon rind; the white has an unpleasant bitter flavour.
Make the most of the vanilla pod by cutting it down its length: most of the aroma is contained in the black seeds inside. The proteins of pasteurized milk are poor distributors of the vanilla aroma. It is therefore a good idea to use 10% UHT (sterilized milk) to make the infusion.
When cooking is over a bain-marie, the water must first be boiling. Excessive cooking times lead to poor flavours, especially when there are many eggs.

Crème bavaroise

gelatine sheets g 10
vanilla custard or white cream g 400
orange rind n. 1
orange juice with jasmin infusion n. 1
whipped cream g 600

Soften the gelatine sheets in cold water; when they weigh five times their original weight, meaning they have absorbed the required amount of water, lightly wring them out and melt them in a pan over a bain-marie; stir in the warm custard (30°-32°C) using a small whisk. At the same time, add the grated orange rind and juice, carefully stir in with a whisk; finally add the whipped cream still shiny.

Chocolate mousse cream

custard cream g 250
dark chocolate 70% g 180
cream g 400

Add the chopped dark chocolate to the custard cream and mix with the whisk until completely melted. When the cream gets to 30°-32°C, add in the sugarless whipped cream, gently folding it in with the whisk.

Pistachio soak

water g 100
sugar g 70
pistachio paste g 30
Maraschino liqueur g 40

In a saucepan, bring the water and sugar to a boil. Pour the syrup in a basin with the pistachio paste, mix and cool. Add in the Maraschino and mix.

Almond brittle

vanilla pod n. 1
sugar g 150
butter g 80
milk g 40
ground white almonds g 90
00 white flour g 40

In a basin mix with a whisk the sugar, vanilla and butter. At the same time, heat the milk in a little saucepan and pour it over the ground almonds to soften them; then blend to make a fine mixture that can be worked into the butter and flour. Form large discs like the cake; on a pie-dish covered with a sheet of baking paper place three rings of the same diameter as the cake; evenly spread 80 g of almond brittle using the spatula.
Bake at 190°-200°C until the almond brittle takes on a nice light hazelnut colour.

Raspberry gelatine

raspberry pulp g 300
lemon juice g 30
sugar g 70
gelatine sheets g 8

In a non-stick saucepan (not too large) boil the fruit and sugar, add the softened and wringed out gelatine and mix with the whisk.

Cocoa icing

water g 315
glucose g 100
cream g 125
sugar g 190
neutral gelatine g 190
cocoa g 75
gelatine sheets g 12

Bring to 104°C. Add in the gelatine softened in cold water. Keep in the refrigerator and use at 34°-36°C.

Assembly
On a pie-dish covered with a sheet of acetate, place three cake rings of 4 cm height and 20 cm diameter, lightly buttered and sugared on the inside, or else a sheet of acetate of the same height as the ring.
Using a spoon, cover the bottom of the ring with bavaroise cream, forming a 1 cm thick layer. Position one layer of sponge previously cut using a serrated knife into three equal parts; soak it using a brush with raspberry soak, add another layer of bavaroise cream, making sure the circumference is filled out. Set aside 100 g of raspberries for this layer of cream and the next. Repeat the operation leaving a small space for the almond brittle.
Place the cake in the freezer and stabilize; when frozen, lightly heat the ring over a flame and remove from the mould. Complete with cocoa icing and decorate with fresh raspberries, currants and blackberries.

Iginio Massari
Pasticceria Veneto, Brescia
www.pasticceriaveneto.com/iginio
Photos Giancarlo Bononi

 


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