Name: Classic French Framboisier
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h
Yield: 8 servings
Cuisine: French
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)

Framboisier is a classic French cake, a sophisticated celebration of fresh raspberries. It typically features layers of génoise sponge cake, a rich crème mousseline (pastry cream enriched with butter), and an abundance of fresh raspberries, often arranged beautifully around the edges. This elegant dessert is a staple in French pâtisseries, especially during berry season, offering a delightful balance of sweet, tart, and creamy textures.

Instructions

1
Preheat oven to 175°C (350°F). Grease and flour an 8-inch round cake pan. Whisk 4 eggs and 120g sugar over simmering water until warm (40°C/105°F) and sugar dissolves. Remove from heat; beat with an electric mixer for 8-10 minutes until very thick, pale, and tripled in volume. Gently fold in 120g sifted flour, then 30g melted butter. Pour into pan; bake 25-30 minutes, or until a skewer comes out clean. Cool 10 minutes in pan, then completely on a wire rack.
2
Combine 100ml water and 80g sugar in a small saucepan. Simmer, stirring until sugar dissolves. Remove from heat; stir in 2 tbsp Kirsch, if using. Cool completely.
3
Bring 500ml milk to a gentle simmer. In a separate bowl, whisk 6 egg yolks, 120g sugar, and 50g cornstarch until smooth. Gradually whisk a third of the hot milk into the yolk mixture to temper, then return to the saucepan with remaining milk. Cook over medium heat, whisking constantly, until cream thickens and boils.
4
Remove from heat; stir in 100g softened butter and 1 tsp vanilla extract until smooth. Transfer to a bowl, cover surface directly with plastic wrap, and chill completely (at least 2 hours).
5
Once chilled, beat crème pâtissière until smooth. Gradually add remaining 150g softened butter, beating 5-7 minutes until light, fluffy, and well combined.
6
Slice cooled génoise horizontally into two layers. Place one layer on a serving plate, securing with a dab of crème mousseline. Brush generously with cooled simple syrup. Pipe a crème mousseline ring around the edge. Arrange 500g fresh raspberries upright against the ring. Fill the center with more crème mousseline, spreading evenly.
7
Place second génoise layer on top, pressing gently. Brush generously with remaining simple syrup. Spread remaining crème mousseline over top and sides, smoothing with an offset spatula. Decorate with any remaining raspberries.
8
Refrigerate Framboisier at least 4 hours (preferably overnight) to set firmly. Before serving, dust lightly with 1 tbsp powdered sugar. For best results, let sit at room temperature 15-20 minutes before slicing.

Chef's Tips

•Ensure your génoise eggs and sugar are warmed over simmering water to about 40°C (105°F) before whipping; this creates a more stable foam and a lighter cake.
•When making crème mousseline, ensure both the crème pâtissière and the butter are at room temperature (or very slightly cool for the pastry cream) when combining them. If the butter is too cold or the cream too warm, the mixture may curdle or separate.
•For a professional finish, use an 8-inch cake ring or adjustable pastry ring to assemble the cake. Line the inside with acetate strips before layering to get perfectly straight sides.