July 14, 2015

Raspberry cream cake a la Mette Blomsterberg

For my birthday coffee guests  I created this great looking raspberry cream cake a la Mette Blomsterberg with a few adjustments, as I used more frozen raspberry without increasing the sugar amount. This gives you an excellent fresh fruit taste in combination with the marzipan without becoming over sweet in the taste.

I also decided not to use whie chocolate for the decoration of the cake, as I plenty of whipped dairy cream for the decoration part of the final cake.

It was the first time ever, that I tried to make a marzipan cover for the side, so here there is room for improvement on the look :-)

Raspberry cream cake a la Mette Blomsterberg: - 12-14 servings

Almond cake buns:
  • 100 g pasteurised egg yolks
  • 65 g sugar
  • 1 teaspoon baking powder
  • 100 g (cake) wheat flour
  • 50 g almonds - grated into fine powder
  • 200 g pasteurised egg white
Raspberry mousse:
  • 6 leaves of gelatine
  • 300 g (frozen) raspberries - defrosted
  • 50 g icing sugar
  • ½ l dairy whipping cream
  • ½ vanilla pod
Marzipan cover:
  • 200 g marzipan
  • 100 g icing sugar
  • 25 g glucose syrup
For cake decoration:
  • 4-5 dl dairy whipping cream
  • min. 12-16 fresh raspberries
Almond cake buns:
  1. Whip egg yolk and sugar with an electrical whipper into a thick foamy egg mass.
  2. Mix wheat flour and baking powder together and pass it through a sieve.
  3. Gently stir the sieved flour and finely grated almond into the foamy egg mass.
  4. Whip the egg white stiff.
  5. Add smaller portions of the egg white foam into the egg-flour mass, step by step. Stir gentle together.
  6. Cut a piece of baking paper to it covers the bottom of springform with a diameter of approx 25 cm.
  7. Cover the form bottom with this peice of baking paper, before filling up the springform with the bun dough.
  8. Bake the cake bun at 190'C (conventional oven) for 20-30 minutes.
  9. Cool down the cake bun, before removing it from the springform.
  10. Clean the springform, as you will use it again for building the final cake
  11. Afterwards add the egg-flour mass into the
Raspberry mousse:
  1. Place the gelatine leaves in 1 liter of cold water for approx 30 minutes.
  2. Remove the vanilla corns from the vanilla pod. Use some of the icing sugar in order to divide the vanilla corns from each other.
  3. Heat up the raspberries, icing sugar and vanilla corn in a small cooking pot until it gentle boils.
  4. Remove the cooking pot from the heat. 
  5. Shake the gelatine leaves free from water, before they are added into the warm raspberry mass, stir well until the gelatine leaves are melted.
  6. Whip the dairy whipping cream into a soft foam.
  7. Add 1/3 of the whipped cream into the raspberry mass and whip it together.
  8. Afterwards add this raspberry-cream mass into the remaining whipped cream, stir it gentle together.
Marzipan cover:
  1. Knead all the ingredients to the marzipan cover together on a stand alone mixer (Kitchen Aid).
  2. Store the marzipan cover in a plastic bag, which can be closed. The marzipan cover can be stored in the refrigerator for max 1 week.
Building up the cake:

  1. Divide the almond cake into two pieces of equal height.
  2. Place one of the cake up in the springform. 
  3. 2/3 of the raspberry mousse should be spread on top of the cake bun.
  4. Place the second cake bun on top of the raspberry mousse.
  5. The rest of the raspberry mousse is spread on top of the second cake bun. Spread the mousse, so it gets a homogenous top layer.
  6. Place the cake cold for minimum 3 hours in freezer or night over in the refrigerator.
  7. Gentle remove the cake from the springform and place it on the serving cake plate.
  8. Roll the marzipan cover out into a long band on top of extra icing sugar. Keep moving the marzipan around during this rolling process, so it does not stick to the table top.
  9. Cut out a band, which is 1 cm higher than the actual cake.
  10. Place the marzipan cover around the side of the cake.
  11. Whip the dairy cream in whipped cream, which is used for decoration of the cake top.
  12. Place fresh raspberries on top of the whipped cream.
  13. Serve and enjoy all your "hard" work :-)

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