Frostbitten Raspberry Cake

Updated at: Wed, 29 Nov 2023 13:29:50 GMT

Step 1

Preheat the oven to 350F/180C.

Step 2

Grease 3 8″ cake pans and line them with parchment paper. (Russian sponge is very delicate so it’s important to use parchment paper for easy removal.)

Step 3

Crack 5 eggs at room temperature to a bowl of a stand mixer and add sugar and vanilla, beat at high speed for 5 minutes until the mixture is pale and triples in volume.

Step 4

Fold in flour through a sifter in 5-6 additions blending it in gently after each addition. Your goal is to keep the volume of the egg mixture so be very careful in this step of the process.

Step 5

Divide your cake batter among 3 pans and bake for 25-30 minutes until cake tester or tooth pick comes out clean and the cakes have risen to the top of the pan. (I baked 2 layers and then 1 later).

Step 6

Cool for 10 minutes and then run a knife around the edges of your pans to release the cakes and flip them over on a wire rack to cool completely.(After your cakes have cooled you can individually wrap them in plastic wrap for later use. You can bake you sponge layers a day ahead.)

Step 7

Combine 1 ½ cups of raspberries and sugar with water in a small saucepan and cook on low heat until thick and mixture coats the back of a spoon. It will take about 15 minutes.

Step 8

Remove from heat and process in a food processor or a blender until smooth.

Step 9

Push through a fine sieve to get rid of the seeds.

Step 10

Combine the compote with fresh raspberries and set aside.

Step 11

Mix gelatine with water in a small bowl. Let it sit for 5 minutes until it goes spongy.

Step 12

Heat the gelatine mixture in a microwave for 10 seconds until runny and smooth.

Step 13

Combine mascarpone, whipping cream, sugar and vanilla in a bowl of a stand mixer.

Step 14

Start whipping on medium speed until combined.

Step 15

With the motor of a stand mixer still running drizzle your gelatine mixture over the cream and whip for 2-3 minutes until well combined.

Step 16

Combine raspberry liqueur with simple syrup (water and sugar mixed in equal parts).

Step 17

Drizzle over the cake layers. (Russian sponge really benefits from being drizzled with a flavoured syrup since there is no fat mixed into the batter and it can taste on the dry side without the syrup.)

Step 18

Load your mascarpone cream in a large piping bag with a plain round tip.

Step 19

Pipe a border around the first drizzled with syrup layer, it will keep your raspberry compote from leaking out of the sides.

Step 20

Fill with half of your raspberry compote. ( It won’t cover the entire layer, the berries will be spread sparsely.)

Step 21

Then pipe in the mascarpone cream in the empty spaces and smooth it out with a spatula. You shouldn’t have any gaps.

Step 22

Top with another layer and repeat the process.

Step 23

Finish with the third layer.

Step 24

Heat ¼ cream in a saucepan until it just simmers but not boiling.

Step 25

Take off the heat and pour over chopped white chocolate in a medium sized bowl.

Step 26

Let it sit for a couple of minutes and then stir until chocolate is melted into the cream.

Step 27

Cool for 10 minutes and then start whipping in a stand mixer or with a hand mixer. (Hand mixer works better here because of the small amount).

Step 28

Mix for 10 minutes until light and fluffy, then start adding softened butter by a tablespoon, mix well until entirely incorporated into the frosting after each addition. (You will have enough frosting for a thin layer around the cake. If you like more frosting on your cake simply double the recipe but it will make a very sweet cake.)

Step 29

Spread ½ of the buttercream over the cake and let it chill in the fridge for 20 minutes.

Step 30

Coat your chilled cake with the other half of the frosting and decorate with rosemary and raspberries.

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