Elle & Vire Recipes
by Nicolas Boussin & Maxime Guérin

Recipe RASPBERRY CAKE 2.0

To prepare this dish

Ingredient list
JOCOND SPONGE
450 g eggs
270 g almond powder
270 g icing sugar
95 g Elle & Vire gourmet butter 82% fat
360 g egg whites
95 g sugar
180 g plain flour (T55, approximately 11% protein)
GELATINE MASS
19 g gelatine powder (200 Bloom)
114 g water
RASPBERRY COMPOTE
535 g raspberry puree
535 g frozen raspberry pieces
155 g sugar (1)
18 g pectin NH
65 g gelatine mass
45 g sugar (2)
3,5 g xanthan gum
PASTRY CREAM
400 g milk
95 g egg yolks
80 g sugar
20 g plain flour (T55, approximately 11% protein)
20 g powdered cream
DIPLOMAT CREAM
470 g pastry cream
63 g gelatine mass
30 g kirsch (optional)
470 g Excellence whipping cream 35% fat
BRETON SHORTBREAD WITH NUTS
195 g sugar
5 g salt
300 g plain flour (T55, approximately 11% protein)
9 g baking powder
220 g Elle & Vire gourmet butter 82% fat
100 g egg yolks
195 g flaked almonds
195 g oat flake
82 g pistachios in grain
GLAZE
300 g mirror glaze
30 g water
RED BERRY GLAZE
200 g mirror glaze
40 g red berry purée
SUBLIME DECORATION
300 g Sublime, Cream with Mascarpone
20 g sugar
FINISHING TOUCHES
400 g raspberries
Elle & Vire products used

The recipe,
step by step

  1. 1

    JOCOND SPONGE

    Roast the ground almonds in a 150°C convection oven for approximately 15 minutes.

    At 40°C, process the eggs, roasted ground almonds, icing sugar and melted butter in a food processor.

    Beat the eggs until stiff with the sugar. Combine the two mixtures then add the sifted flour. 

  2. 2

    GELATINE MASS

    Rehydrate de gelatine in the cold water for 20 minutes (minimum). Melt in the microwave, then set aside in the refrigerator.
  3. 3

    RASPBERRY COMPOTE

    Heat the raspberry purée and pieces. At 40°C, add the combined pectin and sugar (1). Bring to the boil. Add the gelatine mass. Blend with a hand mixer and add the combined xanthan gum and sugar (2). Let cool.
  4. 4

    PASTRY CREAM

    Bring the milk to the boil. Beat the egg yolks with the sugar until thick and light. Add the flour and custard powder. Thin with some of the milk. Transfer to a saucepan with the rest of the milk and heat slowly, bringing the mixture back to the boil. Cook for 2 to 3 minutes. Remove from the heat, transfer to a tray and cool down quickly.
  5. 5

    DIPLOMAT CREAM

    Whisk the pastry cream until smooth, add the melted gelatine mass followed by the kirsch.

    Whip the cream and gently fold into the pastry cream.

  6. 6

    BRETON SHORTBREAD WITH NUTS

    Process the oats in a food processor. Cream the butter with the sugar and salt. Add the flour and baking powder and gradually add the egg yolks. Stir in the nuts and set aside in the refrigerator.
  7. 7

    GLAZE

    Combine the ingredients and heat. Set aside
  8. 8

    RED BERRY GLAZE

    Combine the ingredients and heat. Set aside.
  9. 9

    SUBLIME DECORATION

  10. 10

    FINISHING TOUCHES

  11. 11

    ASSEMBLY

    Roll out the shortbread to a thickness of 5 mm and refrigerate. Cut into 22 x 22 -cm squares. Bake in Silpain® mats in a 150°C convection oven for approximately 2O minutes and let cool.

    Spread 2 x 800 g of Joconde sponge batter on Silpat® mats within frames (35.5 x 55 cm). Bake in a 200°C convection oven for approximately 8 minutes and let cool.

    Stir the raspberry compote then spread 500 g of it on the crust side of each Joconde sponge cake. Let set in the refrigerator. Spread 1000 g of diplomat cream on the compote covered side of one of the two sheets of sponge within a 35.5 x 55 x 3 cm frame. Top with the second sponge cake, compote side down. Place in the freezer. Cut into 5 6-cm strips and 5 4.5-cm strips. Then cut into 2.5 to 3 cm pieces depending on the thickness of the strips.

    Assemble 36 cubes of the entremets by sticking them together with a little raspberry compote to form a square measuring 6 cubes on one side and 6 cubes on the other. Place in the freezer then spray with the glaze. Centre on top of a square of Breton shortbread. Decorate with fresh raspberries alternating right-side up and upside down. Fill the visible hollows in the raspberries with red berry glaze. Whip Sublime with the sugar. Using a fine star tip, pipe out 3 drops on each cake.


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