These light dessert cakes have a full-on raspberry tang from the mousseline/buttercream. The ones in the pictures are more rough looking than I would like as I made them in something of a rush, but they were devoured very easily.
A last-minute cake!
These were very much made last-minute for a summer barbeque: I had been asked ages beforehand to bring something for the dessert table, but a couple of hours before the barbeque, having already made up some starters in error (I really need to listen carefully at times!), I was asked what dessert I would be bringing! Oops.
Fortunately I was able to blag about something chocolatey with raspberries……and then it was a dash to the kitchen to make something up. I have since made this cake, and neater versions of it, many times.
Any shape or size
The recipe will be enough for 6 generous portions, although I have often cut it into 12 smaller cakes – just the right size if I want to serve them with Afternoon Tea. To be honest, the baked cake can be cut into whichever sizes are preferred or just left whole to dig into! The cake also freezes very well fully iced and decorated.
The lightest of buttercreams
The raspberry buttercream here, or mousseline in this case, is very light and literally melts in the mouth. I often use this buttercream, with different flavours, for dessert cake but it is also great for cupcakes.
You might not need all of this icing but any left-over can be frozen.
You can cut the baked bake into small, equal pieces before adding the buttercream and assembling it – thereby creating each cake as you go. It’s a bit more time-consuming and fussy, perhaps, but it is very theraputic.
For the chocolate decoration to the cake, you need an acetate strip or greaseproof. For sheer over-the-top-ness (and why not?), you can also place rectangles of chocolate around each side, using a little buttercrem to stick them to the cake.
Recipe: raspberry slices
- 4 large eggs, at room temperature
- 125g golden caster sugar
- 125g plain flour, sifted
- 25g butter, melted and cooled slightly.
- a few tablespoons of Framboise or Amaretto liqueur
- 3 large egg whites
- 150g icing sugar, sifted
- 330g unsalted butter, softened
- 150g good quality white chocolate, melted and cooled slightly.
- 100g fresh raspberries, purée and sieved.
100g good quality dark chocolate, melted
- Grease and base-line one large baking tray – approx 39cm by 27cm – and preheat oven to 170°C (fan).
- Whisk the eggs and sugar in a large bowl over a pan of simmering water for about 10 minutes or until the volume has almost doubled and the mixture becomes very pale and moussey – when the whisk is lifted from the bowl it should leave a trail on the surface.
- Gently fold in the flour until fully incorporated and slowly pour the melted butter into one side of the bowl: gently fold the butter into the mixture until there are no streaks of butter left. Divide into the tins. Bake for about 10 minutes or until golden brown with the cake coming away from the sides of the tin. Turn onto a large sheet of greaseproof that has been lightly sprinkled with caster sugar and leave to cool before carefully peeling off the greaseproof.
- Make the filling: whisk egg whites and icing sugar over a bowl of simmering water until it thickens and forms soft peaks. Add this meringue gradually to the softened butter, whisking well. Stir in the melted chocolate and the gently stir in the raspberry purée. Leave to set in the fridge a little until it is a spreadable or pipe-able consistency.
- Trim the edges of the cake, so you have a perfect rectangle, approx. 36cm by 24cm, and sprinkle over the liqueur generously, but not so much as make the cake sodden. As delicious as that would be, this not a trifle!
- Cut the cake into three equal sizes widthwise (approx. 12cm by 24cm each).
- Assemble the cake: spread or pipe the raspberry buttercream over one layer of cake. Add a second layer of cake and spread the icing over this. Top with the final layer of cake, spreading more buttercream on this. You can spread the sides with the buttercream if you want.
- Cut the cake into slices for each portion: I often cut it into six 4cm by 12cm pieces for generous dessert portions (but it is very light and the larger size works well), or twelve 4cm by 6cm portions as part of a buffet.
- Pipe a little of the remaining buttercrem on top and add fresh raspberries. Alternatively, pipe a few small rosettes of buttercream down the middle of each and place the fresh raspberries on the top of the buttercream. Put just a little buttercream on top of the raspberries and gently lay the chocolate strips on top of the raspberries, sticking it gently to the top of the raspberries.