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About the Recipe
Experience the perfect harmony of flavours with our Raspberry bush, a stunning French raspberry cake that’s as delightful to the eyes as it is to the palate. Layers of soft sponge cake, luscious raspberry mousse, and tangy fresh raspberries come together to create a dessert that’s light, fruity, and irresistibly refined. A true masterpiece for every occasion!
Ingredients
Ingredients
For the sponge cake:
0.5 sachet of yeast
20 g of butter
60 g of flour
60 g of sugar
2 eggs
For the mousse:
5 sheets of gelatin
100 g of sugar
250 g 20% white cheese
500 g of raspberries
2 dl of thick crème fraîche
2eggs
For the icing:
1 sheet of gelatin
raspberry coulis
Preparation
Step 1
Place a pastry ring slightly larger than the sponge cake mold in the freezer for an hour.
Step 2
Genoese:
Step 3
Mix the egg yolks with the sugar then add the melted butter and yeast. Finish by incorporating the flour and egg whites in 2 batches alternately.
Step 4
Pour the mixture into a buttered cake tin and bake for 10 minutes at thermostat 6.
Step 5
Let the sponge cake cool.
Step 6
Mousse :
Step 7
Reserve a few raspberries for decoration.
Step 8
Cook the raspberries with a little water until they become a puree.
Step 9
Add the gelatin leaves previously soaked in lukewarm water, then mix and pass through a sieve to remove the seeds.
Step 10
Mix the fromage blanc, egg yolks, crème fraîche, sugar, raspberry puree then add the egg whites.
Step 11
Remove the circle from the freezer and place the sponge cake inside, then cover with the mixture.
Step 12
Place in the freezer for 1 hour.
Step 13
Frosting:
Step 14
Heat the coulis and add the gelatin.
Step 15
Remove the mousse from the freezer and cover with the cooled icing.
Step 16
Decorate with reserved raspberries and refrigerate for at least 3 hours.