- Serves: 10-12
- Cook Time: 30 minutes
- Prep Time: plus overnight soaking and resting
- Effort: medium
- 4 eggs, separated
- 3 egg yolks
- 85 g sugar
- 80 g plain flour
For the cream filling:
- 250 ml whipping cream
- 75 g caster sugar
- 250 g mascarpone
For the framboise raspberries:
- 2 punnets of raspberries
- framboise liqueur, to cover
For the white chocolate 'plastic':
- 500 g good quality white chocolate, broken into pieces
- 325 ml glucose
- 100 ml sugar syrup
- 100 g cocoa butter
1. First make the framboise raspberries. Place the raspberries in a bowl, pour in enough framboise to cover them, cover the bowl and set aside overnight in the refrigerator.
2. Make the white chocolate 'plastic'. Melt the white chocolate in a heatproof bowl suspended over a pan of simmering water.
3. Place the glucose and sugar syrup in a heavy-based saucepan. Bring to the boil and stir in the melted chocolate and the cocoa butter, mixing thoroughly.
4. Set aside to rest for at least 12 hours before using. Mould into roses, leaves and fans.
5. The next day, make the cake. Preheat the oven to 190°C/gas 4.
6. Put the yolks in one bowl and the whites in another.
7. Beat the yolks with half of the sugar until so stiff that 'ribbons' form.
8. Whisk the egg whites until stiff peaks form. Fold in the remaining sugar.
9. Using a metal spoon, fold the whisked egg whites into the beaten yolk mixture.
10. Sift the flour and fold in.
11. Turn the mixture into a greased, lined 22cm cake tin.
12. Bake for 15-20 minutes until risen and set. Remove and cool on a wire rack.
13. Meanwhile, make the syrup. Bring the water and sugar to the boil in a saucepan, stirring until the sugar has dissolved. Boil briskly until thickened into a syrup. Remove from direct heat, cool and stir in the framboise.
14. Make the cream filling by whisking together the cream and sugar until soft peaks form. Fold in the mascarpone cheese.
15. Carefully slice the sponge across into 4 layers. Pour some syrup over each layer.
16. Build up the cake from the syrup-soaked layers in a 22cm ring mould, spreading the cream filling and sprinkling over the soaked raspberries over each layer apart from the final one.
17. Cover and chill in the refrigerator for 4 hours. Carefully de-mould and decorate with the white chocolate 'plastic' decorations.
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