{"id":618,"date":"2011-12-17T21:15:57","date_gmt":"2011-12-18T02:15:57","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=618"},"modified":"2011-12-18T09:29:05","modified_gmt":"2011-12-18T14:29:05","slug":"gateau-mousse-aux-framboises","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=618","title":{"rendered":"G\u00e2teau mousse aux framboises"},"content":{"rendered":"<p><strong>Source:<\/strong> \u201cThe All-Purpose baking cookbook\u201d de The King Arthur Flour Baker\u2019s Companion<\/p>\n<p>One 8- or 9-inch cake, 12 portions<\/p>\n<p><strong>Ingr\u00e9dients<\/strong><\/p>\n<p><strong>Cake <\/strong>(<a href=\"http:\/\/recettes.carlrobitaille.org\/2011\/12\/17\/genoise-gateau-eponge\/\">cf recette de g\u00e9noise<\/a>)<\/p>\n<p><strong>Filling<\/strong><del><\/del><\/p>\n<ul>\n<li><del>3<\/del> (3 1\/2) cups unsweetened frozen raspberries<\/li>\n<li>1 cup sugar<\/li>\n<li>1 tablespoon lemon juice<\/li>\n<li>1 1\/2 teaspoon unflavored powdered gelatin<\/li>\n<li>1\/4 cup cold water<\/li>\n<li>1 cup heavy cream (35%)<\/li>\n<\/ul>\n<p><strong>Syrup<\/strong><\/p>\n<ul>\n<li>1 cup sugar<\/li>\n<li>1 cup water<\/li>\n<li>3 \u00e0 4 c. \u00e0 table kirsh (flavoring optional)<\/li>\n<\/ul>\n<p><strong>Frosting<\/strong><\/p>\n<ul>\n<li>1 1\/2 cup heavy cream (35%)<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>1\/4 cup confectioners&#8217; sugar<\/li>\n<li>1\/2 pint (4 onces) fresh raspberries, for garnish (optional)<\/li>\n<\/ul>\n<p><strong>Directions <\/strong><\/p>\n<p><strong>For the filling<\/strong><\/p>\n<ol>\n<li>Bring the frozen raspberries, sugar, and lemon juice to a simmer in a medium-sized saucepan set over medium heat.<\/li>\n<li>Remove from the heat and press the fruit through a fine strainer; discard the seeds and any solids, reserving the pur\u00e9e.\u00a0\u00a0 Set it aside to cool to room temperature.\u00a0 You shouls have at least 1 1\/2 cups.<\/li>\n<li>In a small heatproof bowl or measuring cup, combine the gelatin and cold water.\u00a0 Let the mixture sit until all of the water has been absorbed (this only takes a minute or so).<\/li>\n<li>Whip the cream until soft peaks form; set it aside.<\/li>\n<li>Heat the gelatin-water mixture over low heat until it becomes a clear liquid.\u00a0 Stir this into the raspberry pur\u00e9e, then fold in the whipped cream.<\/li>\n<li>Refrigerate the mousse for about 90 minutes, to let it begin to set up.<\/li>\n<\/ol>\n<p><strong>For the Syrup<\/strong><\/p>\n<ol>\n<li>Bring the sugar and water to a boil, stirring until the sugar dissolves.<\/li>\n<li>Remove from the heat, allow to cool, then store in the refrigerator until you&#8217;re ready to use.<\/li>\n<li>Flavor syrup with kirsh.<\/li>\n<\/ol>\n<p><strong>To assemble the cake<\/strong><\/p>\n<ol>\n<li><strong><\/strong>Slice the cake layer horizontally into the even rounds.<\/li>\n<li>Place one of the rounds on a serving plate, cut side up, and brush with the simple syrup.<\/li>\n<li>Spread half the raspberry mousse on this layer, then place the second round, cut side up, on top.\u00a0 Don&#8217;t worry if the mousse seems a little soft; once the cake is assembled it will continue to firm up in the refrigerator.<\/li>\n<li>Brush with syrup, then top the it with the remaining mousse.<\/li>\n<li>Place the last cake layer on top, cut side down, and brush with the any remaining syrup.<\/li>\n<li>Refrigerate the cake for 1 hour before finishing.<\/li>\n<\/ol>\n<p><strong>For the frosting<\/strong><\/p>\n<ol>\n<li><strong><\/strong>Whip the heavy cream, vanilla, and confectioners&#8217; sugar until soft peaks form (overwhipping will create grainy lumps).<\/li>\n<li>Cover the sides and top of the cake with whipped cream, decorating the top with fresh raspberries.<\/li>\n<li>Refrigerate for another hour before serving.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source: \u201cThe All-Purpose baking cookbook\u201d de The King Arthur Flour Baker\u2019s Companion One 8- or 9-inch cake, 12 portions Ingr\u00e9dients Cake (cf recette de g\u00e9noise) Filling 3 (3 1\/2) cups unsweetened frozen raspberries 1 cup sugar 1 tablespoon lemon juice &hellip; 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