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.
51K 3.9/5 based on 35 reviews
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
Change measures:
Times for this recipe
Preparation: 38 min.
Resting: 2 hours
All in all: 2 hours 38 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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.
Keeping: Overnight in the fridge, but no longer.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 210 80 % | 4,320 410 % | 480 70 % | 22,190 1,110 % | 92,910 1,110 % |
| Per 100 g | 10 5 % | 280 30 % | 30 5 % | 1,430 70 % | 6,000 70 % |
| Per person | 50 20 % | 1,080 100 % | 120 20 % | 5,550 280 % | 23,230 280 % |
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.
This recipe uses (among others)
Raspberries
Like these other recipes: Raspberry muffins, Raspberry sorbet, Cranachan, Half-cooked chocolate cake with raspberry coulis, Double raspberry tartlets, ... See them all 6
Génoise (Genoa sponge)
You can get more informations, or check-out other recipes which use it, for example: Baked Alaska, Black Forest gateau, Fraisier (French strawberry cake), ... See them all 3
Fruit coulis (fruit purée)
You can get more informations, or check-out other recipes which use it, for example: Half-cooked chocolate cake with raspberry coulis, Macarons (the original French macaroons) , European glass, Blackberry and almond fondant tart, Coupe Augustin, ... See them all 11
Mascarpone
Like these other recipes: Tatin apples with mascarpone cream, Pea risotto "Mantecare", Leek and artichoke tart à la piémontaise, Tiramisu, Amandier (gluten-free almond cake), ... See them all 14
Other recipes you may also like
Eggs en Cocotte à la Française
Eggs cooked in small ramekins with a tasty mix of peas, bacon, onion and cream - even more French than the classic version!April 27th 2020115K4.5 31 min.
"Psychedelic" sandwich bread
This amazing-looking loaf uses a basic sandwich bread recipe, but half the dough is coloured yellow with turmeric, the other half black with squid ink. The two colours are then rolled up together to give the spiral effect you can see in the photo. The outside is coated with sesame seeds. This...February 6th 201963K 4 hours 13 min.
Eggs Benedict
Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.April 8th 2023220K4 1 hour 4 min.
Walnut paste
Very similar to marzipan (almond paste) in method, walnut paste is very tasty.February 21th 2011296K 63.5 14 min.
Pistachio confectioner's custard
This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts.November 21th 2018200K4.7 31 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.