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Le Chaudron recipe
Framboisier crème légère
Framboisier (raspberry cream cake)
⏱ 75 minServes 8Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1sponge cake (200 g / 7 oz)
500 g (18 oz)raspberries
400 ml (1⅔ cups)pastry cream
250 ml (1 cup)whipped cream
60 g (2 oz)powdered sugar- 50 ml (3½ tbsp)raspberry syrup
- 1 sponge cake (200 g / 7 oz)
- 500 g (18 oz) raspberries
- 400 ml (1⅔ cups) pastry cream
- 250 ml (1 cup) whipped cream
- 60 g (2 oz) powdered sugar
- 50 ml (3½ tbsp) raspberry syrup
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Fold the whipped cream into the cooled pastry cream.
- Cut the sponge into two disks, put one in the ring and soak with raspberry syrup.
- Stand raspberries around the edge of the ring.
- Fill with cream and add more raspberries in the center.
- Top with the second soaked disk and smooth over the remaining cream.
- Refrigerate for 3 hours, remove the ring, dust with powdered sugar and decorate with raspberries.
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