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Le Chaudron recipe
Framboisier à la crème mousseline
Raspberry cake with mousseline cream (framboisier)
⏱ 90 minServes 8Hard360 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
500 ml (2 cups)pastry cream
200 g (7 oz)soft butter
50 ml (3½ tbsp)kirsch
50 g (2 oz)powdered sugar
- 1 sponge cake (200 g / 7 oz)
- 500 g (18 oz) raspberries
- 500 ml (2 cups) pastry cream
- 200 g (7 oz) soft butter
- 50 ml (3½ tbsp) kirsch
- 50 g (2 oz) powdered sugar
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
- Beat the cooled pastry cream with the soft butter into a smooth, light mousseline cream.Making it from scratch? See the genoise — ≈ 20 min
- Cut the sponge into two layers, place one in the ring set on the serving plate and brush with kirsch.
- Stand raspberries all around the inside edge of the ring.
- Fill the center with mousseline cream, pushing it up between the raspberries, then add raspberries in the middle.
- Cover with a thin layer of cream, add the second soaked sponge layer and smooth the top with the rest of the cream.
- Dust lightly with powdered sugar, chill at least 4 hours, then carefully remove the ring before serving.
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