Framboisier
This is a classic French raspberry-flavoured dessert. It generally consists of raspberries in cream sandwiched between two layers of cake.
In this version, the cake is genoa sponge and the cream is vanilla-flavoured and mixed with mascarpone.
This is just as good made as a large rectangle or, as here, in smaller round individual servings.
In this version, the cake is genoa sponge and the cream is vanilla-flavoured and mixed with mascarpone.
This is just as good made as a large rectangle or, as here, in smaller round individual servings.
10,8684.0/5 for 30 ratings
Last modified on: July 16th 2017
For 4 people, you will need:
- 1
400 g Génoise (Genoa sponge) - 2
2 tablespoons Kirsch - 3
40 g Sugar syrup - 4
125 g Mascarpone - 5
100 g liquid cream - 6
20 g Vanilla sugar - 7
30 g caster sugar - 8
400 g raspberries - 9
400 g Fruit coulis (fruit purée) - 10
4 fresh mint leaves - Total weight: 1,549 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Resting | Start to finish |
|---|---|---|
| 38 min. | 2 hours | 2 hours 38 min. |
Keeping:
Overnight in the fridge, but no longer.At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1
Prepare the cake layers
You will need 400 g Génoise (Genoa sponge), baked about 1 or 2 inches thick (3 to 5 cm).Stage 2 - 2 min.
Cut 1 circle of sponge per person from the sponge using a dessert ring - this will be the size of your finished framboisier (2.4 inches or 6 cm here).
Stage 3 - 3 min.
Split each circle in half across the middle.
Stage 4
If you are making one large dessert, split the cake in half horizontally.
Stage 5 - 3 min.
Prepare the boozy syrup by mixing 2 tablespoons Kirsch with 40 g Sugar syrup.
Stage 6 - 4 min.
Use a brush to soak each piece of cake thoroughly with syrup, whether you are a making a large version or individual desserts.
Stage 7 - 3 min.
Prepare the mascarpone cream
Put into a food-mixer bowl: 125 g Mascarpone, 100 g liquid cream, 20 g Vanilla sugar and 30 g caster sugar.Stage 8 - 2 min.
Beat for a minute or two, just until the cream is evenly mixed.
Stage 9 - 5 min.
Assemble the framboisiers
Stand a dessert ring on a flat dish or plate and put a circle of soaked sponge in the bottom (use a palette-knife for this if possible, as the moist cake will now be very fragile).Arrange a circle of raspberries carefully around the edge.
Stage 10 - 3 min.
Fill the centre with more raspberries (you can simply tip these in).
Stage 11 - 3 min.
Cover with a layer of mascarpone cream...
Stage 12 - 5 min.
...then add the second circle of sponge.
Stage 13 - 2 hours
Finish with a thin topping of mascarpone cream and smooth this with a palette-knife. Decorate with a few raspberries.
Refrigerate for at least 2 hours before serving.
Refrigerate for at least 2 hours before serving.
Stage 14 - 5 min.
Serving
Just before serving, take the framboisiers out of the fridge and transfer, with the ring still in place, to the serving dishes. Slip a knife blade around the edge to loosen the dessert.Gently lift off the ring, then pour a little raspberry coulis around the base and decorate with a small sprig of mint.
Serve fairly rapidly.
Remarks
This recipe can easily be adapted in many ways: different cake, cream or even other fruit. Let your imagination guide you...
The kirsch syrup used to soak the cake can be replaced by raspberry eau de vie, though you should leave this out if the dessert is for children.
The kirsch syrup used to soak the cake can be replaced by raspberry eau de vie, though you should leave this out if the dessert is for children.
Nutritional information
How much will it cost?
- For 4 people : 8.90 €
- Per person : 2.23 €
Source
Home made.More recipes?
This recipe uses (among others) | Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Coupe Augustin, Warm apple feuillantines, Apricot fool, Peach Melba, Frozen Nougat, ... All |
| Raspberries: You can check-out other recipes which use it, like for example: Raspberry tart, Half-cooked chocolate cake with raspberry coulis, Raspberry muffins, Cranachan, Raspberry sorbet, ... All |
 | Génoise (Genoa sponge): You can get more informations, or check-out other recipes which use it, for example: Fraisier (French strawberry cake), Black Forest gateau, Baked Alaska, ... All |
| Mascarpone: You can check-out other recipes which use it, like for example: Strawberry, kiwi and mascarpone verrines, Pea risotto "mantecare", Tiramisu, Tatin apples with mascarpone cream, Leek and artichoke tart à la piémontaise, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.