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.
53 K 3.9/5 (35 reviews)
2 hours 40 min.
Average
4 people
10 IngredientsLast 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: 1,550 grams
Change measures:
Times for this recipe
Preparation: 40 min.
Resting: 2 hours
All in all: 2 hours 40 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 RDI=80 % | 4,320 RDI=410 % | 480 RDI=70 % | 22,190 RDI=1,110 % | 92,910 RDI: 1,110 % |
| Per 100 g | 10 RDI=5 % | 280 RDI=30 % | 30 RDI=5 % | 1,430 RDI=70 % | 6,000 RDI: 70 % |
| Per person | 50 RDI=20 % | 1,080 RDI=100 % | 120 RDI=20 % | 5,550 RDI=280 % | 23,230 RDI: 280 % |
How much will it cost?
- For 4 people : 8.95 €
- Per person : 2.25 €
Change currency: 
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: Cranachan, Raspberry muffins, Half-cooked chocolate cake with raspberry coulis, Double raspberry tartlets, Raspberry tart, ... 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: European glass, Peach Melba, Blackberry and almond fondant tart, Half-cooked chocolate cake with raspberry coulis, Fillings for macaroons, ... See them all 11
Other recipes you may also like
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...April 3rd 20201.69 M 304.0 7 days 15 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.November 8th 20172.42 M 14.8 1 hour 15 min.
Oat shortbread biscuits
Little biscuits with home-made oat flour (made from rolled oat flakes).February 21th 2011275 K 15 2 hours 45 min.
Chocolate and matcha tea biscuits
Little spiral biscuits flavoured with chocolate and matcha green tea.February 19th 2012106 K4 3 hours
Amiens macaroons
These macaroons, famous since the 16th century, are small, soft almond-flavoured cakes. This recipe is much easier to make than the one for the classic Parisian macarons.February 13th 201392 K5 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.