Framboisier

By foodiva

Ingredients

• Genoise
• 2/3 cup (150 ml) sugar
• 4 eggs, at room temperature
• 1 teaspoon (5 ml) vanilla extract
• 1/2 cup (125 ml) unbleached all-purpose flour
• 3 tablespoons (45 ml) unsalted butter, melted and partially cooled
• White chocolate buttercream
• 2 eggs
• 1/2 cup (125 ml) sugar
• 3 tablespoons (45 ml) water
• 2 tablespoons (30 ml) honey
• 1 cup (250 ml) unsalted butter, cut into pieces and softened
• 4 oz (112 g) white chocolate, melted and partially cooled
• Almond paste
• 7 oz (200 g) almond paste
• Red food colouring
• Assembly
• 625 millilitres (2 1/2 cups) fresh raspberries
• Select all

Details

Servings 1
Preparation time 25mins
Cooking time 25mins
Adapted from ricardocuisine.com

Preparation

Step 1

PREPARATION

Genoise
With the rack in the middle position, preheat the oven to 180°C (350°F). Butter a 20-cm (8-inch) square Pyrex cake pan. Line with parchment paper, letting the paper hang over 2 opposite sides.
In a bowl, beat the eggs, the sugar and the vanilla with an electric mixer until the mixture turns pale and triples in volume, about 8 minutes.
Gently fold in the flour with a spatula. Gently stir in the butter.
Pour the batter into the cake pan. Bake until a toothpick inserted in the centre comes out clean, about 25 minutes.
Let cool for 10 minutes. Run the tip of a thin-bladed knife around the inside of the dish. Unmould onto a cooling rack. Let cool completely.
White chocolate buttercream
Break the eggs into a large bowl. Set aside.
With an electric mixer running at medium speed, beat the eggs until frothy. While beating, add the hot syrup in a thin stream, being careful not to pour it on the beaters. Beat until the mixture has completely cooled, about 10 minutes.
Add the butter, 1 or 2 pieces at a time, beating until the buttercream is very thick. Add the tempered chocolate, beating until combined.
Almond paste
Mix the almond paste and a few drops of food colouring by hand until the paste is uniformly pink. If desired, wear disposable latex gloves.
On a clean countertop dusted with icing sugar, roll the almond paste into a 20-cm (8-inch) square.
Assembly
Slice the cake horizontally into 2 layers. Place the bottom half on a cake stand. Ice with 1/3 of the buttercream. Cover with raspberries. Ice with 1/3 of the buttercream. Place on the raspberries, icing side down. Ice with the remaining buttercream and top with the almond paste.
Refrigerate for 2 hours. Trim the sides of the cake so they are straight and even.