Ingredients
Cake layers
- 1 egg
- 105 grams (3.7 ounces) sugar
- 100 grams (3.5 ounces) heavy sour cream
- 5 grams (0.2 ounces) vanillin
- 0.5 teaspoon baking soda
- 25 grams (0.88 ounces) butter
- 140 grams (4.9 ounces) flour #1
- 120 grams (4.2 ounces) flour #2
- 20 grams (0.7 ounces) cocoa
Raspberry confit
- 250 grams (8.8 ounces) raspberries
- 8 grams (0.3 ounces) gelatin
- 80 grams (2.8 ounces) sugar
Cream
- 110 grams (3.9 ounces) butter
- 200 grams (7.1 ounces) cream cheese
- 100 grams (3.5 ounces) powdered sugar
- 140 grams (4.9 ounces) cream
- 100 grams (3.5 ounces) raspberry puree
- 0.5 teaspoon vanilla paste
Chocolate glaze
- 45 grams (1.6 ounces) cocoa
- 80 grams (2.8 ounces) sugar
- 80 milliliters (0.34 cup) milk
- 20 grams (0.7 ounces) butter
Equipment
- Whisk
Ideal for whipping eggs and sugar into a light foam.
- Silicone Mat
Perfect for rolling out your pastry layers without sticking.
- Blender
Essential for mashing raspberries and sugar to create a smooth confit.
- Thick-bottomed Pan
Ensures even heat distribution for your chocolate glaze.
- Square Frame Mold
Helps assemble and stabilize the layers into a perfect shape.
Instructions
Step 1
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Step 10
Step 11
Servings
Variations
Faq
- Why do I need to whip the eggs and sugar until light foam?
This step incorporates air into the batter, helping your pastry layers to be light and fluffy.
- Can I use frozen raspberries for the confit?
Yes, just make sure to thaw them first and drain any excess liquid before mashing.
- Why do I need to wrap the cake layers in film after baking?
Wrapping the layers helps to retain moisture, keeping your cakes soft and preventing them from drying out.
- What's the best way to ensure the cream is smooth and lump-free?
Make sure all your ingredients are at the same temperature before mixing, and whip thoroughly to incorporate air and achieve a smooth texture.
- How can I make sure the chocolate glaze is perfect?
Cook the glaze over low heat and stir continuously until the sugar is completely dissolved for a smooth finish.
- Can I prepare this pastry ahead of time?
Absolutely! You can make the layers and cream a day in advance, then assemble and glaze the pastry on the day you plan to serve it.