Elegant Summer Raspberry Cake

A luxurious Summer Raspberry-Vanilla Entremet with a soft blondie cake, vanilla feuilletine crunch, raspberry ganache, silky pastry cream, raspberry marmalade, and airy mousse — finished with pink mirror glaze and velvet spray. A fresh, elegant dessert made for summer celebrations.

Servings: 10 people

Target Mold Size: 16 cm diameter pastry ring (Internal Insert), 18 cm diameter silicone mold (Outer Mousse).

DAY ONE: Component Preparation & Internal Insert

1) Blondie Cake with Raspberry

Method (very detailed)

1. Preheat the oven to 180 degrees C (conventional).
2. Line a 16 cm cake ring or springform pan with parchment paper on the bottom.
3. Melt the 65 g butter gently in a small saucepan, then set aside to cool slightly.
4. In another bowl, melt 65 g white chocolate. Set aside to cool slightly.
5. In a medium mixing bowl, whisk together the egg and caster sugar until the mixture is slightly pale and combined.
6. Add the flour and salt, and whisk until you have a smooth, thick batter with no lumps.
7. Stir the melted butter into the batter until fully combined.
8. Add the melted white chocolate and whisk again until the batter is smooth and glossy.
9. Fold in the lemon zest and 45 g coarsely chopped white chocolate.
10. Pour the batter into the prepared 16 cm ring and smooth the surface with a spatula.
11. Evenly distribute the frozen raspberries across the surface, gently pressing them into the batter.
12. Bake at 180 degrees C for 27 to 30 minutes, or until the center is set. If the top begins to brown too much, cover loosely with foil.
13. Remove from the oven and allow the cake to cool completely at room temperature.
14. Once cooled, place the blondie into a clean 16 cm cake ring lined with an acetate strip around the sides and parchment paper at the bottom.
15. Use the flat base of a glass to gently press and level the surface of the blondie so it is even.
16. Place the cake in the fridge while you prepare the crunch layer.

2) Vanilla & Feuilletine Crunch Layer

Method (very detailed)

1. Split the vanilla bean lengthwise and scrape out the seeds.
2. Finely chop the white chocolate and melt it gently.
3. Remove from heat and stir in the vanilla seeds until evenly distributed.
4. Add the Biscoff spread and mix until completely combined and smooth.
5. Add the feuilletine and a pinch of salt to the chocolate mixture.
6. Fold carefully with a spatula until all the feuilletine flakes are coated, trying not to crush them too much.
7. Take the chilled blondie from the fridge. Pour the vanilla-feuilletine mixture over the blondie and spread it evenly to form a thin, uniform crunch layer.
8. Use the back of a spoon or the bottom of a glass to lightly level the surface.
9. Place the cake in the freezer so the crunch layer can set completely before adding the ganache.

3) Raspberry Ganache

Method (very detailed)

1. Finely chop the white chocolate and place it in a heatproof bowl.
2. In a small saucepan, combine the heavy cream and raspberry purée. Heat over medium heat until the mixture is almost boiling.
3. Remove from the heat and immediately pour the hot raspberry cream over the chopped white chocolate.
4. Let it sit undisturbed for 30 to 60 seconds to begin melting the chocolate.
5. Using a spatula, stir slowly from the center outward until the ganache becomes smooth, glossy, and fully emulsified.
6. Transfer the ganache to a plastic jug and blend briefly with an immersion blender.
7. Take the cake (with set crunch layer) from the freezer. Pour the raspberry ganache over the crunch layer and gently tilt the cake ring to help the ganache spread into an even layer.
8. Return the cake to the freezer and allow the ganache layer to set fully.

4) Vanilla Pastry Cream

Method (very detailed)

1. Soak the gelatin sheets in cold water for 5 to 10 minutes.
2. Split the vanilla beans and scrape out the seeds.
3. In a small bowl, mix 51.5 g of whole milk with the cornstarch until smooth.
4. In a medium bowl, whisk together the cornstarch-milk mixture, egg yolks, and caster sugar.
5. In a saucepan, add 206 g whole milk, vanilla seeds, and the empty vanilla pods. Heat until almost boiling, then remove from heat and remove pods.
6. While whisking the egg mixture, slowly pour the hot vanilla milk over it to temper the yolks.
7. Pour the entire mixture back into the saucepan. Cook over medium heat, whisking constantly, until the pastry cream thickens significantly and bubbles gently.
8. Remove from heat and immediately strain through a fine sieve.
9. Squeeze excess water from the gelatin and stir into the hot cream until dissolved.
10. Add the room-temperature butter and whisk until smooth.
11. Let the cream cool to about 30 degrees C (lukewarm).
12. Add the room-temperature heavy cream and whisk to combine.
13. Cover the surface directly with cling film and refrigerate until fully cold and set.
14. Once chilled, whisk the pastry cream by hand until smooth and supple. Transfer to a piping bag.
15. Remove the cake (with ganache set) from the freezer. Pipe an even layer of pastry cream on top. Smooth and level the surface.
16. Place back in the freezer until the surface is firm.

5) Raspberry Marmalade

Method (very detailed)

1. Soak the gelatin sheets in cold water.
2. In a small bowl, mix the 3 g pectin with 10 g caster sugar.
3. In a small saucepan, combine frozen raspberries, 80 g caster sugar, and vanilla paste. Bring to a boil until raspberries are broken down.
4. Sprinkle in the pectin-sugar mixture while whisking continuously. Boil for 1 to 2 minutes to thicken.
5. Remove from heat. Squeeze excess water from gelatin and stir into the hot mixture until dissolved.
6. Allow to cool to room temperature. Transfer to a piping bag.
7. Remove the cake from the freezer and pipe the marmalade over the set pastry cream layer. Spread evenly.
8. Freeze the entire cake overnight until fully solid.

DAY TWO: Mousse Preparation & Assembly

6) Raspberry Mousse with Vanilla & White Chocolate

Method (very detailed)

1. Soak the gelatin sheets. Finely chop the white chocolate.
2. Split vanilla beans and scrape seeds.
3. In a small saucepan, combine vanilla seeds, raspberry purée, and 60 g heavy cream. Heat until almost boiling.
4. Remove from heat. Add squeezed gelatin and whisk until dissolved.
5. Pour the hot mixture over the chopped white chocolate. Stir slowly until melted and smooth. Allow to cool to lukewarm.
6. Whip 210 g heavy cream to soft peaks.
7. Fold the whipped cream gently into the lukewarm raspberry-chocolate mixture in three additions.
8. Prepare an 18 cm silicone mold (e.g., Silikomart TOR), lined with a tall strip of acetate extending above the rim.
9. Pour the mousse into the mold, filling almost to the top. Tap gently.
10. Remove the frozen cake insert (Layers 1-5) from the freezer. Carefully place the insert into the mousse, marmalade facing downwards.
11. Press gently until the insert is fully submerged and level with the mousse surface.
12. Freeze the entire cake overnight until completely solid.

DAY THREE: Glazing and Decoration

7) Mirror Glaze & Velvet Spray Finish

Mirror Glaze Method

1. Soak gelatin. Chop white chocolate and place in a jug.
2. Heat sugar, water, heavy cream, and glucose syrup until almost boiling.
3. Remove from heat. Add squeezed gelatin and whisk until dissolved.
4. Pour over chopped chocolate. Blend with an immersion blender until smooth.
5. Add white and pink food coloring paste to achieve a soft raspberry-pink tone. Blend again.
6. Cover with cling film and cool to 34 to 35 degrees C.

Glazing & Velvet Spray Method

1. Remove the fully frozen cake from the freezer and unmold it. Place on a wire rack.
2. Half & Half Technique: Working quickly, spray half of the cake with white velvet spray.
3. Immediately pour the prepared mirror glaze over the other half of the cake, letting it run naturally down the sides.
4. Use two palette knives to clean the bottom edge.
5. Transfer to a serving plate. Let thaw in the refrigerator for about 6 hours.

Final Decoration

1. Arrange pink and white flowers along the line where the velvet spray side and glazed side meet.
2. Add smaller blossoms and buds to create a natural arrangement.
3. Slice with a hot, clean knife to reveal the layered structure.

Chef Mimo

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.