Framboisier: Raspberry buttercream cake.

The first thing that you can see from this cake is the color ^^, and yes I fell in love with it instantly when I saw it.

Framboisier

As I got this book : ........................................ for a long time now, and I try to remember that I want to make this one, haha. But there are a lot of recipes that I want to try everyday, in the end I forgot about it.
I just think about this book again last week, when I saw that I still have the fresh raspberry in the fridge. The name of the cake means "Raspberry" so it's the key ingredient of this cake. Every parts of this cake packed with raspberry flavor, start from sprinkle the joconde with raspberry syrup, using raspberry buttercream and even the decoration is raspberry flavored roasted almond. Actually it's a simple cake, two important parts are the joconde and the buttercream, I wonder why it took me so long to try it, haha, making this cake gave me a chance to try the Biscuit joconde sans beurre from this book too (something I wanted to try, again!). And all I can say is it's awesome, the cake is so moist and soft, plus it's not hard to make too. The key is using high oven temperature and short baking time, note that the cake still white in color after baking.
The most tricky part in making this cake is the buttercream, you will need to warm the raspberry a bit before adding it to the butter (don't use cold puree), the buttercream will curdle if it become cold too quickly. 

Framboisier

Makes 15 cm Hexagon cake

Biscuit joconde sans beurre

T.P.T

-50g ................................. Icing sugar

-50g ................................. Almond powder

Eggs

-40g .................................. Egg yolks

-30g .................................. Egg whites

Meringue

-100g ............................... Egg whites

-60g ................................. Sugar

Flour

-45g ................................. Cake flour

Raspberry buttercream

-Creme anglaise

--30g ............................... Milk

--35g ............................... Sugar

--30g ............................... Egg yolks

-- ...................................... Seeds from half of the vanilla bean

-Italian Meringue

--40g ............................... Sugar

--10g ............................... Water

--20g ............................... Egg whites

110g ................................. Unsalted butter

60g ................................... Raspberry puree

Syrup

30g ................................... Raspberry puree

15g ................................... Simple syrup

15g ................................... Water

15g ................................... Kirsch

Decoration

-Croquelin a la framboise

50g ................................... Diced almond

25g ................................... Raspberry puree

25g ................................... Icing sugar

........................................... Red food coloring

Fresh raspberries
Icing sugar


Preparation:

Pan size: 30x40 cm pan lined with baking paper

Oven temperature: 230 °C

Sift the flour.

Beat T.P.T and eggs together until light in color.
Make the meringue by whipping the egg white and sugar together until stiff peak form.
Divide the meringue into 3 parts, fold the meringue into almond mixture, alternate with sifted flour, be careful not to knock off the air.

Spread the batter onto the prepared pan, bake for 6-8 minutes.
Let the biscuit cool on a wire racks.


Make Raspberry buttercream:

Creme anglaise: Beat the egg yolks with the vanilla seeds, heat the milk in the microwave (about 40-60 seconds or until almost boil) then slowly whisk it into the egg yolk mixture. Put the saucepan over low heat, stir all the time and heat until 82°C.

Take the pan out of the heat and let the mixture cool.

Beat the butter until soft, then pour the Creme anglaise into the butter beat to combine, add the raspberry puree.
Make the Italian meringue (see the method here).
Mix 40g of Italian meringue into the butter mixture.


Make the Croquelin a la framboise:

Preheat the oven to 180 °C
Bake the almond for 7-10 minutes or until golden brown.
Take the almond out of the oven and reduce the temperature to 150 °C
Mix the almond with the raspberry puree, with a bit of red color, then add the icing sugar.
Pour the mixture into a baking sheet and bake for 15-20 minutes (or more) until the Croquelin are dry.
Assemble: 

Cut the Biscuit into desired size (3 pieces).
Place 1 layer of the Biscuit in the mold.
Mix all the syrup ingredients together, and sprinkle over the cake.
Spread 1/3 of the buttercream over the biscuit, repeat the process until using all the 3 layers.

Sprinkle the Croquelin over the cake and refrigerate until ready to serve.

Decorate with icing sugar and fresh raspberries before serving.

Framboisier

Framboisier: Raspberry buttercream cake.