Monday, June 11, 2012

Framboisée: Jewel on your plate.

 Baking and art are the same for me, both of them crate happiness ^^. 

Framboisée
 The different colors in the Pâtisserie, they look like art work of different colors. I always have a good time, just take a look at it (and have a great time If I can taste it, haha).  This time, I saw this cake and well, I fall in love with it ^^, it's so pretty, the red jelly on top is shinning and make this cake seems special. It's the combination of chocolate and raspberry, simple but always good. 
The cake starts from biscuit d'amandes, raspberry ganache (if your family don't like bitter taste you can use 120g of dark chocolate + 35g of milk instead of all dark chocolate), and raspberry buttercream. The raspberry buttercream is actually base on French buttercream but I want the taste of raspberry to be overwhelming, I use raspberry puree instead of water ^^. 
The trickiest part is the jelly, you have to watch it carefully, after boiling let it cool but if it firm up you won't be able to pour it over the cake (you will have to warm it again to melt it), so check it frequently. 
Anyway I had another great time in the kitchen with this cake, haha, it's fun to make, beautiful to look and yes, it's delicious to eat too. So, I have you will enjoy it too ^_-.




Framboisée
(serve 8)
Biscuit d’amandes

200 g
Almond powder
200 g
Sugar
24 g
Egg white



A
2
Whole egg

2
Egg yolk




42 g
Corn starch
150 g
Unsalted butter (melted and cooled)


Meringue
60 g
Egg white

12 g
Sugar




Ganache framboise
50g ............................................ Whipping cream
40g ............................................ Raspberry puree
155g .......................................... Dark chocolate
30g ............................................ Unsalted butter

Framboise syrup
100g ......................................... Raspberry puree
65g ............................................ Creme de framboise
35g ............................................ Simple syrup

Creme au beurre au framboise
160g .......................................... Unsalted butter 
75g ............................................. Sugar
35g ............................................. Raspberry puree
50g ............................................. Egg yolks
15g ............................................. Creme de framboise
....................................................A pinch of salt
.................................................... Red food coloring

Gelée de framboise
25g ............................................. Water
80g ............................................ Raspberry puree
6g ............................................... Glucose syrup
20g ............................................. Sugar (A)
10g ............................................. Sugar (B)
3g ................................................ Pectin
15g .............................................. Nappage (or strained apricot jam)

..................................................... Fresh raspberries for decoration

Preparation:
Pan size: 30 X 40 cm pan lined with baking paper
Oven temperature: 180 °C
Sift the corn starch.

  1. Mix almond powder and sugar in a large bowl, pour the egg white in the bowl and mix to form a paste.
  2. Pour the (A) into the almond mixture and mix until combine.

3. Make the meringue by beating the egg white and sugar together until stiff peak form.
4. Pour the melted butter into the batter, and fold to combine.
5. Put the corn starch in the almond mixture fold to combine.
6. Fold the meringue into almond mixture in 2 additions; be careful not to knock off the air.


 7. Pour the batter into prepared pan, and put into the oven
8. Bake for 20-25 minutes or until golden.
9. Let the cake cool completely before cut into 3 pieces.


Making framboise ganache:
 Boil the whipping cream and raspberry puree together, then pour it into the chocolate bowl.
Stir until melt, wait for 2minutes , add the butter, stir until combine.


Making  Framboise syrup :
Boil the raspberry puree together with simple syrup, when cool add the creme de framboise.

Making  Creme au beurre au framboise:
  1. In a sauce pan, put the sugar and raspberry puree and bring to boil over medium low heat. When the syrup reaches 100°C, start whisking the egg yolks.

 2. The syrup is ready when it reaches 117°C; pour it over the egg yolks  and continue whisking until cold.
Add salt and beat to combine, then add the butter 1 tablespoon at a time. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated. Add the creme de framboise and red food coloring.

Assemble:
 Sprinkle the syrup over 1 layer of cake, spread the raspberry ganache over the cake.
Place 1 layer of cake over the ganache and sprinkle the syrup again.
 Spread about 2/3 of raspberry buttercream over the cake.
Place the last layer over the buttercream, sprinkle the syrup again and spread the rest of the buttercream over the cake.
Refrigerate until firm.


Making Gelée de framboise:


Put the water, raspberry puree, glucose syrup and sugar  (A)  into a pan, put over low heat until boil.
Mix together pectin, sugar(B) and Nappage together, then pour into the pan, stir until combine and let it come to a boil, take of the heat.
Let it cool a bit, and pour it over the cake.
Refrigerate until the gelee firm.
Trim and cut into pieces.
Decorate with fresh raspberries. 
Framboisée

Framboisée: Jewel on your plate.

18 comments:

Irene said...

Gorgeous! Your layers look absolutely perfect! Thank you so much for sharing, especially the step-by-step photos!

The Experimental Cook said...

Amazing dessert you made. This is a work of art indeed.

Alice said...

very pretty layered cake!

Priya said...

Fabulous and pretty looking dessert..

Josephine said...

UWAH! Such a pretty cake!
Haha, I find myself getting hungry! >U<
I also agree with you that food is a form of art! ^3^

Anonymous said...

Gorgeous as always....you are such a pro! Love all yr cakes..

Regard - Muni

Quick Recipes said...

Wow very informative and authentic preparation this is :) Highly appreciated !

Anonymous said...

Hi! Can i check w u the measurements of the rectangular pan u use to assembled pls? Thanks!! :D

dailydelicious said...

Hi, I use adjustable pan, and adjust it to fit the cake, it will be about 29x9.5cm.

Anonymous said...

What ingredients can substitute pectin?

dailydelicious said...

You can use 2g of gelatin, but the top of the cake will be softer in warm weather.

Anonymous said...

Hi daily delicious

Seasons greeting to you. I love your blog and your recipes. Simply awesome and artistic! Trying some of your reciip too and they were great.
You are my inspiration and do keep on going.
Thanks so much for sharing.
Regards
Aprina

Maria Galtsova said...

Isn't it raspberry Opera? Looks very much alike, should be a great combination of almond, berry & a hint of chocolate

dailydelicious said...

I think it's close to Opera, but the cake is not as thin as Joconde Biscuit ^^

Maria Galtsova said...

Yeah, this seems to be the only difference)) Thanks for inspiration! I used the ganache recipe for making cassis ganache. Turned out geat!

vy thao said...

Hi!!!! May I have 2 question :D
Ia raspberry pure mean real raspberry fruit?
How to make creame de framboise??
Thank you so much!!
Btw thank you for your macaroon recipe! I try 3 difference recipe. The one that you make work :D

vy thao said...

Hi (again) :D
What is pectin and nappage :D

dailydelicious said...

Hi, vy thao
Raspberry puree is real raspberry, you can make it by process it in the food processor and pass the mixture through sieve to make smooth paste.
Pectin is natural polymer from fruit that used for making jam or jelly. You can make nappage by heating the apricot jam and pass it through sieve, and use it.

Printfriendly

Related Posts Plugin for WordPress, Blogger...