🍰 Vanilla Raspberry Cake – A Delightful French Pastry with Ganache and Rocher Glaze
Delicate vanilla sponge meets fresh raspberry ganache and a crunchy white chocolate glaze. A luxurious French cake you can recreate at home.This elegant vanilla raspberry cake features a soft vanilla base, creamy raspberry ganache, and a stunning rocher glaze. Perfect for special occasions.If you're looking for a dessert that’s both refined and heartwarming, this Vanilla Raspberry Cake is just what you need. The soft vanilla base pairs beautifully with a fresh and creamy raspberry ganache, delivering a balance of sweetness and fruity brightness. The finishing touch—a crisp white chocolate rocher glaze—not only adds elegance but a delightful crunch to every bite.Whether you're celebrating a special occasion or simply craving something extraordinary, this cake is a treat for all senses. It’s surprisingly easy to make with detailed instructions and professional results. Let this cake become the highlight of your dessert table and impress both family and guests alike.
Ingredients
Raspberry Ganache
- 190 g white chocolate
- 100 g raspberry purée
- 100 g heavy cream 35%
Vanilla Cake Batter
- 2 eggs
- 200 g sweetened condensed milk
- 30 g melted unsalted butter
- Seeds from 1 vanilla bean
- 75 g all-purpose flour
- 1 tsp baking powder
- Pinch of fleur de sel
Rocher Glaze
- 350 g couverture white chocolate
- 100 g neutral oil
- 10 g raspberry powder
- Optional garnish: fresh raspberries whipped cream, freeze-dried fruit
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Instructions
- Ganache: Heat raspberry purée and cream. Pour over melted white chocolate and emulsify. Chill 12h.
- Cake Batter: Mix eggs, vanilla, butter, and condensed milk. Combine with flour, baking powder, and salt. Bake at 170°C for 35–40 minutes.
- Whip Ganache: Once chilled, whip until smooth. Pipe into and over the cake. Freeze.
- Rocher Glaze: Melt chocolate, stir in oil and raspberry powder, cool to 30°C.
- Glazing: Place cake on rack, pour glaze evenly, clean edges, and decorate.
- Final Step: Chill 4h before serving.
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I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.