Star-Spangled Rhapsody

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Raspberry-scented buttercream encases a complexity of textures from soft moist genoise to crisp meringue. Fresh raspberries and blueberries interrupt the crunchy layers with bursts of tartness.
This pretty and delectable cake works with other fruit themes as well. I designed the raspberry red, white and blueberry theme for a 100th anniversary of the Statue of Liberty party.

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Ingredients

  • SPECIAL EQUIPMENT NEEDED
  • Pastry bag and number 3 round tube and number 22 star tube
  • CAKE COMPONENTS
  • 1 recipe crisp French Meringue, piped in two 8 1/2-inch spriral discs
  • 1 recipe Genoise Classique, top and bottom crusts removed and sliced in half horizontally
  • 1 recipe syrup flavored with creme de myrtilles (blueberry liqueur), framboise (raspberry liqueur) or amaretto
  • 1 recipe Mousseline Buttercream flavored with framboise eau-de-vie
  • 1/3 cup heavy cream softy whipped with 1/4 teaspoon vanilla
  • 1 cup Fresh Blueberry Topping and 2 cups raspberries

Preparation

Step 1

METHOD FOR ASSEMBLING CAKE
1. Trim the meringue discs to the same diameter or slightly smaller than the genoise. Use a small serrated knife and support the discs on a cardboard round or removeable pan bottom, allowing the part to be trimmed to extend slightly over the edge.

2. Sprinkle each side of the genoise with 3 tablespoon syrup.

3. Spread a little mousseline on the 9-inch cardboard round and attach a meringue disc, flat side down. Spread with a thin layer (about 1/8-inch of mousseline and top with 1 layer of genoise.

4. Spread the whipped cream on the genoise and top with 1/4 cup each Fresh Blueberry Topping and raspberries, saving the most attractive berries for decor.

5. Top with the second genoise layer. Spread curved top side of second meringue disc with another thin layer of mousseline and place on top of genoise layer.

6. Frost the sides and top with some of the remaining mousseline.

7. Pipe mousseline decorations with a number 3 round tube for the string work and a number 22 star tip for the shell border. Refrigerate until form.

8. Top with the remaining Fresh Blueberry Topping and raspberries in a decorative pattern. Use the number 22 star tip to pipe stars.

TIMING
The cake should be assembled 1 to 3 days ahead and refrigerated. The berries should not be placed on top until the day of serving. The cake freezes well without the fruit topping for 3 months.

SERVE
Lightly chilled or room temperature. Cut with a serrated knife.

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