Frostbitten Raspberry Cake

• Produce

  • 1 Raspberries
  • 1 cup Raspberries, fresh
  • 1/4 cup Raspberries
  • 1 Rosemary, sprig

• Refrigerated

  • 1 Eggs

• Condiments

  • 1/4 cup Simple syrup

• Baking & Spices

  • 1 cup Flour
  • 1/4 cup Icing sugar
  • 1 Icing sugar
  • 1 1/2 cup Sugar
  • 4 tsp Vanilla
  • 1 White chocolate

• Dairy

  • 4 softened tbsp Butter, unsalted
  • 250 g Mascarpone
  • 250 ml Whipping cream
  • 1/4 cup Whipping/double cream

• Beer, Wine & Liquor

  • 1/4 cup Raspberry liqueur

• Liquids

  • 4 tbsp Water

• Other

  • Gelatine- 2 tsp.

Found on vikalinka.com

Description

Ingredients

• Eggs, room temperature- 5 large
• Sugar- 1 cup
• Vanilla- 2 tsp.
• Flour- 1 cup
• Raspberry liqueur- ¼ cup
• Simple syrup-1/4 cup
• Mascarpone- 250 gr/ 1 cup
• Whipping Cream- 250 ml/ 1 cup
• Icing Sugar- ¼ cup
• Gelatine- 2 tsp.
• Water- 2 tbsp.
• Vanilla - 2 tsp.
• Raspberries, fresh or frozen (I used frozen)-1½ cups
• Sugar- ½ cup
• Water-2 tbsp.
• Fresh Raspberries- 1 cup
• White Chocolate, chopped (not chocolate chips)- 5 oz/150 gr
• Whipping/Double Cream- ¼ cup
• Unsalted Butter, softened- 4 tbsp.
• Rosemary sprig-1
• Raspberries- ¼ cup
• Icing sugar for dusting

Directions

• Preheat the oven to 350F/180C.
• Grease 3 8 cake pans and line them with parchment paper. (Russian sponge is very delicate so its important to use parchment paper for easy removal.)
• Crack 5 eggs at room temperature to a bowl of a stand mixer and add sugar and vanilla, beat at high speed for 5 minutes until the mixture is pale and triples in volume.
• Fold in flour through a sifter in 5-6 additions blending it in gently after each addition. Your goal is to keep the volume of the egg mixture so be very careful in this step of the process.
• Divide your cake batter among 3 pans and bake for 25-30 minutes until cake tester or tooth pick comes out clean and the cakes have risen to the top of the pan. (I baked 2 layers and then 1 later).
• Cool for 10 minutes and then run a knife around the edges of your pans to release the cakes and flip them over on a wire rack to cool completely.
• (After your cakes have cooled you can individually wrap them in plastic wrap for later use. You can bake you sponge layers a day ahead.)
• Combine 1½ cups of raspberries and sugar with water in a small saucepan and cook on low heat until thick and mixture coats the back of a spoon. It will take about 15 minutes.
• Remove from heat and process in a food processor or a blender until smooth.
• Push through a fine sieve to get rid of the seeds.
• Combine the compote with fresh raspberries and set aside.
• Mix gelatine with water in a small bowl. Let it sit for 5 minutes until it goes spongy.
• Heat the gelatine mixture in a microwave for 10 seconds until runny and smooth.
• Combine mascarpone, whipping cream, sugar and vanilla in a bowl of a stand mixer.
• Start whipping on medium speed until combined.
• With the motor of a stand mixer still running drizzle your gelatine mixture over the cream and whip for 2-3 minutes until well combined.
• Combine raspberry liqueur with simple syrup (water and sugar mixed in equal parts).
• Drizzle over the cake layers. (Russian sponge really benefits from being drizzled with a flavoured syrup since there is no fat mixed into the batter and it can taste on the dry side without the syrup.)
• Load your mascarpone cream in a large piping bag with a plain round tip.
• Pipe a border around the first drizzled with syrup layer, it will keep your raspberry compote from leaking out of the sides.
• Fill with half of your raspberry compote. ( It wont cover the entire layer, the berries will be spread sparsely.)
• Then pipe in the mascarpone cream in the empty spaces and smooth it out with a spatula. You shouldnt have any gaps.
• Top with another layer and repeat the process.
• Finish with the third layer.
• Heat ¼ cream in a saucepan until it just simmers but not boiling.
• Take off the heat and pour over chopped white chocolate in a medium sized bowl.
• Let it sit for a couple of minutes and then stir until chocolate is melted into the cream.
• Cool for 10 minutes and then start whipping in a stand mixer or with a hand mixer. (Hand mixer works better here because of the small amount).
• Mix for 10 minutes until light and fluffy, then start adding softened butter by a tablespoon, mix well until entirely incorporated into the frosting after each addition. (You will have enough frosting for a thin layer around the cake. If you like more frosting on your cake simply double the recipe but it will make a very sweet cake.)
• Spread ½ of the buttercream over the cake and let it chill in the fridge for 20 minutes.
• Coat your chilled cake with the other half of the frosting and decorate with rosemary and raspberries.