By Marion Bravo
- - 4 eggs
- - 120 g of sugar
- - 30 g flour
- (vanilla or vanilla sugar)
- Raspberry Mousse:
- - 600 g raspberry coulis
- - 225 g of sugar
- - 5 sheets of gelatine
- - 225 g whipping cream
- Plain mousse:
- - 225 g of whipping cream
- whisked into whipped cream (x2) with icing sugar or white chocolate.
- - 1 punnet of fresh raspberries
- - 4 egg whites
- - 250 g of sugar
Level of difficulty Average
Preparation time 180mins
Cooking time 12mins
Cost Average budget
In a bowl suitable for a bain-marie, beat 2 whole eggs and 2 yolks with 100g of sugar. In a bain-marie, continue to beat the eggs (not exceeding 40 ° C ) until the mixture has tripled in size. Stir in the flour and vanilla sugar.
Beat the egg whites until stiff, incorporate 20 grams of sugar, and fold them into the dough before it is too firm.
Pour the mixture into a a cake tin. This will be the base of your cake. Bake at 210 ° C for 12 mins.
Once cooked, remove from the tin and place the cake in the bottom of a tin with a removable bottom (to mount the cake).
Make the raspberry mousse:
Beat the cream then add the raspberry coulis.
Let it set in the freezer for 30 mins.
Little tip: You can add a sheet of gelatine if you want a firmer mousse.
Make a white chocolate mousse (following the method in step 2).
When removing the raspberry mousse the freezer, spread a layer onto the cake base. Then place raspberries on top of the mousse and cover with a layer of white chocolate mousse.
3 rd mousse:
Make a plain whipped cream, adding pink food colouring to get a raspberry colour.
Make the meringues:
- remove the eggs from the fridge half an hour before using them
- do not mix with the yolks with the whites
- add a pinch of salt before beating
- use a container that is more tall than wide
- use an electric mixer! (Much faster and less tiring)
Beat the egg whites until stiff. Add the sugar in small quantities while continuing to beat.
Immediately make little heaps (any size and shape) on a baking tray lined with greaseproof paper.
Cook between 30 minutes and 1 hour at 120 ° C.
After 30 minutes, you will get fluffy white meringues.
After one hour, you will get slightly pink, crunchy yet soft and chewy meringues.
Gently unstick the meringues from the tray and leave to cool.
Crumble your merigues to make the last layer of this cute, pink, raspberry cake.
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