Fraisiers and framboisiers may be two of my favorite cakes. They feature two layers of sponge cake (génoise) with a buttercream filling or even “chantilly” cream, and a layer of fruits (fraises—strawberries, or framboises—raspberries). The cake is traditionally topped with marzipan, dyed a lovely shade of pastel pink, though sometimes it is simply topped with a generous sprinkling of powdered sugar.
Fraisier cake recipe with raspberries
Fraisier cake with raspberries
This framboisier is like a fraisier cake made with raspberries: layers of sponge cake filled with mousseline cream and raspberries. You can top it with powdered sugar or a layer of marzipan.
- 1 génoise cake I use this recipe from Ricardo, and I baked it in an 8-inch springform greased and lined with parchment for 35 min at 350°F, trimmed and split into two
- 50 grams granulated sugar ~1/4 cup
- 100 mL water ~3/8 cup, ie less than 1/2 cup
- 2 –4 tbsp Chambord or any liqueur you’d like to use
White chocolate buttercream (I used about half of this recipe and froze the rest for another day)
- 1 batch swiss meringue buttercream I used Sweetapolita’s recipe
- 114 grams white chocolate 4 oz, melted and cooled slightly
- 200 grams marzipan dyed with a few drops red food coloring, rolled and cut to fit the top of the cake
- Powdered sugar
To make the soaking syrup
- In a small saucepan, combine the sugar and water on medium-high heat. Bring it just to a simmer, and leave it to simmer, swirling often, until all the sugar is dissolved. Remove from the heat to cool completely.
- When the syrup has cooled, add the Chambord (to taste), and stir. Set aside for later.
To make the white chocolate buttercream
- Combine the swiss meringue buttercream with the melted chocolate. You can do this in your mixer with the paddle attachment, or with a spatula by hand. Personally, I like to do this with the mixer. It’s easier.
To assemble the framboisier
- Place 1 cake round on your cake turntable, cut-side up.
- Brush on a couple tablespoons of soaking syrup
- Meanwhile, brush the cut-side of the other cake round with a couple more tablespoons of syrup and set aside.
- Top the cake round on the turntable with a scant 2/3 cup buttercream, and spread it to cover the surface of the cake.
- Sprinkle the raspberries over top
- Top with another scant 2/3 cup buttercream, and spread it carefully over the raspberries.
- Place the second cake round, cut-side down, over the buttercream layer. Press it down gently.
- If you are topping your cake with a marzipan layer, spread a thin layer of buttercream over top to adhere the marzipan. If not, dust generously with powdered sugar just before celebrating.