Preparation time: 25 minutes, Cooking time: 30-35 minutes, Yield: 12 servings
Raspberry Crème Filling
- 1 pint fresh raspberries, save a few for decoration
- 3/4 cup whipping cream
- 1/4 - 1/2 cup sugar
- 1 cup lemon juice
- 1 1/2 cup sugar
- 4 eggs
- 3/4 cup, plus 2 tablespoons unsalted butter, cut into pieces
- 1 cup chilled heavy cream
- 1 cup cake flour
- 1/2 teaspoon salt
- 6 eggs, whites and yolks separated
- 1/2 cup, plus 1/2 cup sugar
- 1 tablespoon vanilla extract
Raspberry Crème Filling
Place the raspberries in a food processor and blend until puréed. Strain the raspberry purée to get rid of the seeds. Set aside. Put the whipping cream in a mixer with the whisk attachment. Whip to soft peaks, then slowly add in sugar. Gently fold in the raspberry purée with a whisk. Place in a bowl, wrap with plastic wrap and refrigerate.
In a 2-quart saucepan, whisk together lemon juice, sugar, eggs, and a pinch of salt. Add butter, while whisking constantly. Cook until curd is thick and starts to bubble around edges, about 10 minutes. Be careful not to let it burn the bottom of the pan or curdle the eggs. Pour through a strainer right away. Cover with plastic wrap across the surface to prevent it from forming a skin. Refrigerate until it is completely chilled.
Meanwhile, beat heavy cream until thick peaks form. Don't overbeat or the cream will take on a curdled effect. Once the curd is chilled, gently fold the cream into the curd with a whisk. Cover and refrigerate until ready to use.
Preheat oven according to the chart. Lightly spray the bottom of two 8-inch round cake pans. Trace and cut two circles of parchment paper to fit in cake pans. Place in cake pan and spray again. Sift cake flour into a bowl two times. Add salt. Set aside.
In a mixer, whip egg whites. Once it reaches soft peaks, slowly add half the sugar. Whip egg whites to a stiff meringue. Set aside; rinse and dry out mixing bowl. Put the meringue into bowl and place the yolks into a mixer. Using a paddle attachment, beat the yolks on high. Slowly add remaining half of sugar. Beat on high until ribbon stage forms. This is when yolks become pale yellow and thick. Fold whites into yolks carefully. Add flour and salt all at once and fold with a whisk. Stir in vanilla.
Divide batter evenly into both cake pans. Bake for five minutes then invert onto lightly sugared surface. This ensures that the cake will not stick to surface and fall apart. Cool completely before assembling.
Place one cake on a cake stand or a round piece of cardboard. Take raspberry crème and spread evenly onto cake. Use as much as you want depending on how thick you want the layer to be. Place the other cake on top, gently pressing in the middle to distribute the filling evenly to the sides. Using an offset spatula, frost cake with mousse starting at the top. Put a lot on top so it falls down the sides, then work your way down. Smooth the mousse. Pipe decoration with whipped cream around cake, if desired. Top with remaining raspberries.