Rapsberry cake


Rapsberry cake

28 April 2020

After the raspberry flan to use a started fruit puree, here is the raspberry cake! When I use fruit purees in some recipes, it is rare that I run out the litre quickly, so I try to find recipes to avoid waste yes of course, we can freeze the puree as ice cubes but if the freezer is full it's always nice to have a recipe in reserve to use it). So here is a very simple and easy to make cake, which I covered with a raspberry inspiration frosting from Valrhona ; if you do not have this type of chocolate on hand, you can of course make a classic chocolate icing, or simply devour the cake without its icing, it is still very good ;-)

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Prep time : 45 minutes + 1 hour cooking
For a 22 to 24cm cake :

Cake :


60g butter
4 eggs
120g sugar
200g raspberry puree
50g liquid cream (30% fat)
7g baking powder
200g flour

Melt the butter first, then let it cool.
Whisk the eggs with the sugar, then add the raspberry puree and the cream.

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Add the flour and the sifted baking powder, then finish with the melted butter.

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Pour the dough into the buttered and floured cake tin (or lined with parchment paper), then bake at 160°C for about 1 hour (check with a knife stuck in the cake, baking time may vary depending on the oven). A little before the end of cooking, prepare the rapsberry punch.

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When the cake is baked, unmould it and let it cool on a rack.

Rapsberry punch :


25g raspberry puree
40g water
20g sugar

Bring all ingredients to a boil in a saucepan. When the sugar is completely dissolved, remove the saucepan from the heat. Soak the hot cake with a brush.

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Rapsberry inspiration frosting :


250g of Valrhona raspberry inspiration
65g of neutral oil (for example, grape seed oil)

Melt the raspberry inspiration in a double boiler, then add the oil.

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Mix well, then wait until the icing is between 30 and 35°C before pouring it over the cake placed on a wire rack.

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Let it crystallize, then enjoy !

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