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.
38K 33 3.8
Last modified on: July 16th 2017
Keywords for this recipe: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
How long does it take?
Time required for this recipe:
| Preparation | Resting | Start to finish |
|---|---|---|
| 38 min. | 2 hours | 2 hours 38 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
Keeping
Overnight in the fridge, but no longer.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 5,023 Kcal or 21,030 Kj | 53 gr | 839 gr | 162 gr |
| 251 % | 20 % | 79 % | 25 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 324 Kcal or 1,357 Kj | 3 gr | 54 gr | 10 gr |
| 16 % | 1 % | 5 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,256 Kcal or 5,259 Kj | 13 gr | 210 gr | 40 gr |
| 63 % | 5 % | 20 % | 6 % |
How much will it cost?
- For 4 people : 8.92 €
- Per person : 2.23 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
 | Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Fillings for macaroons, Macarons (the original French macaroons) , Warm apple feuillantines, Frozen Nougat, Blackberry and almond fondant tart, ... All |
 | Raspberries: You can check-out other recipes which use it, like for example: Half-cooked chocolate cake with raspberry coulis, Raspberry sorbet, Double raspberry tartlets, Cranachan, Raspberry tart, ... All |
 | Génoise (Genoa sponge): You can get more informations, or check-out other recipes which use it, for example: Black Forest gateau, Fraisier (French strawberry cake), Baked Alaska, ... All |
 | Mascarpone: You can check-out other recipes which use it, like for example: Strawberry, kiwi and mascarpone verrines, Leek and artichoke tart à la piémontaise, Tatin apples with mascarpone cream, New tiramisu, Pistachio tiramisu, ... All |
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