Source: “The All-Purpose baking cookbook” de The King Arthur Flour Baker’s Companion
One 8- or 9-inch cake, 12 portions
Cake (cf recette de génoise)
3(3 1/2) cups unsweetened frozen raspberries
- 1 cup sugar
- 1 tablespoon lemon juice
- 1 1/2 teaspoon unflavored powdered gelatin
- 1/4 cup cold water
- 1 cup heavy cream (35%)
- 1 cup sugar
- 1 cup water
- 3 à 4 c. à table kirsh (flavoring optional)
- 1 1/2 cup heavy cream (35%)
- 1 teaspoon vanilla extract
- 1/4 cup confectioners’ sugar
- 1/2 pint (4 onces) fresh raspberries, for garnish (optional)
For the filling
- Bring the frozen raspberries, sugar, and lemon juice to a simmer in a medium-sized saucepan set over medium heat.
- Remove from the heat and press the fruit through a fine strainer; discard the seeds and any solids, reserving the purée. Set it aside to cool to room temperature. You shouls have at least 1 1/2 cups.
- In a small heatproof bowl or measuring cup, combine the gelatin and cold water. Let the mixture sit until all of the water has been absorbed (this only takes a minute or so).
- Whip the cream until soft peaks form; set it aside.
- Heat the gelatin-water mixture over low heat until it becomes a clear liquid. Stir this into the raspberry purée, then fold in the whipped cream.
- Refrigerate the mousse for about 90 minutes, to let it begin to set up.
For the Syrup
- Bring the sugar and water to a boil, stirring until the sugar dissolves.
- Remove from the heat, allow to cool, then store in the refrigerator until you’re ready to use.
- Flavor syrup with kirsh.
To assemble the cake
- Slice the cake layer horizontally into the even rounds.
- Place one of the rounds on a serving plate, cut side up, and brush with the simple syrup.
- Spread half the raspberry mousse on this layer, then place the second round, cut side up, on top. Don’t worry if the mousse seems a little soft; once the cake is assembled it will continue to firm up in the refrigerator.
- Brush with syrup, then top the it with the remaining mousse.
- Place the last cake layer on top, cut side down, and brush with the any remaining syrup.
- Refrigerate the cake for 1 hour before finishing.
For the frosting
- Whip the heavy cream, vanilla, and confectioners’ sugar until soft peaks form (overwhipping will create grainy lumps).
- Cover the sides and top of the cake with whipped cream, decorating the top with fresh raspberries.
- Refrigerate for another hour before serving.