Sunday, January 2, 2011


This little number was the deal breaker for me purchasing a dessert cookbook whilst on holidays in France.

There a number of beautiful looking desserts in the book (most of which I am yet to try) and as a bonus it's also great way for me to practice my French by interpreting the recipe.

It has taken me many months to finally getting around to making this cake, as most of you probably already know, raspberries are stupidly expensive here in Australia (in France, the average price was 2€ a punnet).

All the elements of this cake work perfectly together. The nutty earthiness of the dacquoise perfectly compliments the sweet tartness of the raspberries and the cream brings it all together.

This dessert would make a perfect ending to any summer dinner party.

4 egg whites
165g caster sugar
240g almond meal
35g plain flour

Raspberry Mousse
200g fresh/frozen raspberries (I used frozen)
3 tsp gelatin
2 tblsp hot water
125g white chocolate, melted
2 egg yolks
55g caster sugar
1 tsp Malibu
300ml heavy cream

To finish
300ml heavy cream
250 - 450g fresh raspberries (these are for garnish, so how ever many punnets you would like)
160g raspberry jam, hot
60ml Malibu

Preheat the oven to 180c (160c for fan forced) and grease two 22 cm springform pans and line them with baking paper.

In a bowl, beat the egg whites until stiff. Gradually add the caster sugar until you get glossy peaks and the sugar has dissolved. Fold in the almond meal and flour.

Spread the mixture evenly between the two pans and bake for 20 minutes. Let stand for 5 minutes and unmould. Cool to room temperature.

For the raspberry mousse, push the raspberries through a sieve over a large bowl. Combine the gelatin and water in a small heat proof dish and melt in a waterbath of simmering water, stirring constantly until melted.

Mix the gelatin, melted chocolate, egg yolks, sugar and malibu in a bowl. Beat the cream until firm peaks. Fold the cream and chocolate mixture into the raspberry coulis.

Line the bottom and sides of a 22cm springform pan with baking paper. Place one of the cooled cakes in the bottom of the pan (smooth side down). Spread the raspberry mousse, then top with the other cake (smooth size facing the top). Cover and place in the fridge for a minimum of 3 hours until firm.

Remove the cake from the pan. Beat the cream in a bowl until firm peaks, then spread it evenly over the cake. Garnish with the fresh raspberries and brush with the hot jam mixed with the Malibu. Serve immediately. Keep any leftovers in the fridge.

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