Gateau aux Framboises

Raspberry Cake

This cake will take some effort, but the results are amazing! It is a good cake to make in the winter using frozen raspberries. This is a mousy chocolaty cake with a raspberry icing.

Ingredients:

For the Sponge:
9 large eggs

200g Castor sugar

90g cocoa powder

For the Filling:
225g frozen raspberries

50g Castor sugar
175g unsalted butter at room temperature
175g icing sugar
2 large egg yolks

For the Ganache:
200g dark chocolate

200ml double cream, at room temperature
a few fresh raspberries to decorate

Method:

1. Heat oven to C180. Line and grease three 20cm tins. (If you don't have three tins of the same size fill one tin with a third of the mixture and the other with two thirds. Then split the larger cake when they are cooked and cooled.)
2. To make the sponge: Separate the eggs. Put the egg yolks into the bowl of a food mixer and add the sugar. Mix for 3-4 minutes until very thick and pale and a ribbon like trail falls back into the bowl when the whisk is lifted. Sift in the cocoa powder into this bowl and fold it in. It will be difficult to work in so after a few strokes leave it. In a separate bowl whisk the egg whites until stiff. Add a small proportion of the egg whites to the egg yolks and fold in. Fold in the remaining egg whites in three batches to make a mouse like mixture. Divide the mixture evenly between three tins. Bake in a heated oven for 20minuites or until the cake comes away from the edges and is firm to the touch. Cool the cakes completely before turning out onto a wire rack.
3. To make the filling: Put the raspberries and sugar in a pan and simmer gently, stirring frequently until very thick - about 10 minutes. Push the mixture through a sieve to remove the seeds from the raspberries and cool. Meanwhile cream the butter until creamy and then sift in the icing sugar. Beat until the mixture is well combined and then add the egg yolks one a time mixing after each addition. Add the cooled raspberry puree and beat thoroughly for a couple of minutes until light and fluffy.
4. To assemble the cake: Spread half of the raspberry icing over the one layer of the cake making sure the icing goes right to the edges. Then sandwich another layer on top. Spread the other half of the icing over the top of this layer and then sandwich the third cake layer on top. Put the cake into the fridge to set whilst you make the ganache.
5. To make the ganache: Melt the dark chocolate in a heat proof bowl over a saucepan of water, (make sure the bowl and water do not touch) then pour the melted chocolate over the room temperature cream. Whisk this together.
6. Remove the cake from the fridge. Spoon the ganache onto the cake and spread evenly down the sides and on the top of the cake. Leave the cake to set and then garnish with some fresh raspberries in the middle.

IF YOUR GANACHE SEPARATES:

Beat the separated ganache for 1 to 2 minutes with an electric whisk and the ganache should come together to a glossy shiny mixture.
If the ganache does not come together, do not worry as it can still be used! Spread the ganache over the cake and then put it into the fridge to harden, for about 20minuites. The separated part of the ganache will slide to the bottom of the cake. Dip a palette knife into boiling water, dry it and then spread it over the cake. This should make the ganache look smooth over the cake. To finish off the cake garnish in grated chocolate or fresh fruit.