Exquisite cake with cotton cheesecake layer, raspberry & almonds

This cake is light, airy, and not too sweet. It combines wet almond biscuits, cotton cheesecake, and a delicate creamy mousse with white chocolate and mascarpone. The raspberry coulis adds a fresh berry flavor and natural viscosity, making it a perfect complement. The recipe is for an 18 cm (7 inch) mold.

1. Begin by making the Almond Sponge Biscuit. Preheat your oven to 180°C (356°F). Whip the egg whites with a pinch of salt until fluffy. Gradually add sugar, whipping until you achieve moderately dense peaks. Mix the yolks with vanilla until homogeneous, then carefully fold them into the egg whites using a silicone spatula. Fold gently to maintain the fluffiness of the egg whites. Sift and combine the wheat and almond flours, then fold them into the egg mixture. Divide the batter into two 18 cm (7 inch) molds and bake for 30-35 minutes until tender. Check for readiness with a toothpick. Cool on a wire rack and trim the tops before assembling. For extra moisture, soak the sponge with hot sweetened milk or coconut milk.

2. To make the Raspberry Coulis, heat the raspberries to 35-38°C (95-100°F). Mix the pectin with sugar and incorporate it into the raspberries. Bring the mixture to a boil and cook for 4-5 minutes until thickened, stirring constantly. Once done, let it cool. The consistency should be fairly viscous. Constant stirring ensures even thickening and prevents burning.

3. For the Cotton Cheesecake, place a baking sheet filled with water on the lower oven tier to prevent burning, then preheat to 160°C (320°F). Prepare an 18 cm (7 inch) mold with parchment paper and wrap it tightly with three layers of foil or cling film to keep water out. Proper wrapping is crucial to prevent water from spoiling the cake. Whip the egg whites with a pinch of salt until you get dense peaks, known as the 'tail' state. Whip the cream cheese at low speed until creamy, then add softened butter and mix until smooth. Separately, whisk egg yolks with powdered sugar and vanilla, then gradually add them to the cheese mixture, whipping at low speed. Add lemon juice and half of the milk, then sift and fold in the flour and corn starch. Add the remaining milk and mix gently. Finally, incorporate the whipped egg whites in three parts, folding gently each time. Pour the mixture into the mold and bake it for about 30 minutes. After baking, turn off the oven and leave the cheesecake inside for an hour. Then, cool at room temperature before refrigerating for at least 4 hours. Use a sharp knife to trim the top for even assembly.

4. To prepare the Creamy Mousse, start by boiling water and sugar to create a syrup at 121°C (250°F). Whisk the egg yolks, then slowly pour in the syrup while continuing to whisk until the mixture cools. Soak gelatin in ice water. Combine hot chocolate, soaked gelatin, and 50 grams (1.75 ounces) of hot cream, then mix well. Gently incorporate room temperature mascarpone using a spatula, then add to the warm egg mixture. Whip the cream to soft peaks and fold it into the mixture in two parts. Fold gently to maintain a light texture.

5. To assemble the cake, start with a layer of sponge cake, then add 1/4 of the mousse, followed by a layer of coulis in the middle of the mousse, then another 1/4 mousse. Wait for 10 minutes until the mousse begins to set, then add the cheesecake layer. Follow with another 1/4 mousse, another layer of coulis, and a final 1/4 mousse. Wait until the mousse begins to set, then add the final sponge cake layer. Place the assembled cake in the refrigerator overnight. The next morning, cover it with coating crème and serve. Allowing the cake to set overnight helps the flavors meld together.

Bon Appetit!