Ingredients

• 4 Large eggs
• 120 g Granulated sugar
• 120 g All-purpose flour, sifted
• 30 g Unsalted butter, melted and cooled (for génoise)
• 100 ml Water (for syrup)
• 80 g Granulated sugar (for syrup)
• 2 tbsp Kirsch (optional)
• 500 ml Whole milk
• 6 Large egg yolks
• 120 g Granulated sugar (for crème mousseline)
• 50 g Cornstarch
• 250 g Unsalted butter, softened (for crème mousseline, divided)
• 1 tsp Vanilla extract
• 500 g Fresh raspberries
• 1 tbsp Powdered sugar (for dusting)

Instructions

1. 1

   **Prepare the Génoise:** Preheat oven to 175°C (350°F). Grease and flour an 8-inch round cake pan. In a heatproof bowl set over a saucepan of simmering water, whisk 4 eggs and 120g sugar until warm (about 40°C/105°F) and sugar is dissolved. Remove from heat and beat with an electric mixer on high speed for 8-10 minutes until very thick, pale, and tripled in volume. Gently fold in 120g sifted flour in two additions, then fold in 30g melted butter. Pour into the prepared pan and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

2. 2

   **Make the Simple Syrup:** While the génoise bakes, combine 100ml water and 80g sugar in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Remove from heat and stir in Kirsch, if using. Let cool completely.

3. 3

   **Prepare the Crème Pâtissière (Pastry Cream Base):** In a medium saucepan, bring 500ml whole milk to a gentle simmer. In a separate bowl, whisk 6 egg yolks, 120g sugar, and 50g cornstarch until smooth. Gradually whisk about a third of the hot milk into the egg yolk mixture to temper it, then pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the cream thickens significantly and comes to a boil. Remove from heat, stir in 100g of the softened butter and 1 tsp vanilla extract until smooth. Transfer to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill completely in the refrigerator (at least 2 hours).

4. 4

   **Finish the Crème Mousseline:** Once the crème pâtissière is completely chilled, transfer it to a large mixing bowl. Beat it with an electric mixer until smooth. Gradually add the remaining 150g softened butter, beating until the mixture is light, fluffy, and well combined (this can take 5-7 minutes). The cream should be smooth and stable.

5. 5

   **Assemble the Framboisier:** Carefully slice the cooled génoise horizontally into two equal layers. Place one génoise layer on a serving plate or cake board, securing it with a dab of crème mousseline. Brush generously with the cooled simple syrup. Pipe a ring of crème mousseline around the edge of the génoise layer. Arrange fresh raspberries upright, snugly against the piped cream ring. Fill the center with more crème mousseline, spreading it evenly to cover the raspberries.

6. 6

   Place the second génoise layer on top, pressing gently. Brush generously with the remaining simple syrup. Pipe or spread the remaining crème mousseline over the top and sides of the cake, smoothing it out with an offset spatula. Use any remaining raspberries to decorate the top of the cake attractively.

7. 7

   **Chill and Serve:** Refrigerate the Framboisier for at least 4 hours, or preferably overnight, to allow it to set firmly. Before serving, dust lightly with powdered sugar. For best results, allow the cake to sit at room temperature for 15-20 minutes before slicing.