Christmas cake with raspberries photo

Christmas cake with raspberries

by Kris Goegebeur

 

Ingredients

  • Milk biscuit
  • Compote of raspberries
  • Vanilla cream
  • Raspberry bavarois
  • Meringue Italienne
  • Raspberry marshmallow
  • Red cocoa spray

Preparation

Milk biscuit (1 baking plate of 40 on 60 cm)

  • 6 eggs
  • 225 g sugar
  • 125 g condensed milk
  • 250 g flour
  • 5 g baking powder

Whip up the eggs and sugar, add milk and whisk with the sieved flour and baking powder.  Put the biscuit on a baking plate (with baking paper) and bake for 10 minutes at 200°C.

Compote of raspberries

  • 500 g Crop’s raspberry puree
  • 1 kg pectin sugar
  • 500 g IQF raspberries (Williamette)
  • Juice of 2 lemons

Whisk all the ingredients and bring to boil (keep on boiling for a few minutes).  Divide the milk biscuits into 5 parts and make layers of biscuit and raspberry compote.  Put in the freezer.

Vanilla cream (1 ‘buche’ of 3 cm on 60 cm)

  • 150 g cream
  • 200 g milk
  • 60 g sugar
  • 1 vanilla pod
  • 5 egg yolks
  • 3 leaves of gelatin (soaked in cold water)
  • 300 g cream

 

Bring to boil 150 g of cream with the milk, sugar and vanilla.  Slightly beat the egg yolks and add to the boiling mass. Heat until 86°C. Add the gelatin and put in the refrigerator to stiffen. Beat the stiff cream with a mixer and add the half whipped cream (300 g).  Pour the vanilla cream into the ‘buche’ and put in the freezer. 

Raspberry bavarois (1 buche of 9 cm on 60 cm)

  • 375 g Crop’s raspberry puree
  • 10 g lemon juice
  • 125 g meringue Italienne*
  • 8 leaves of gelatin (soaked in cold water)
  • 250 g half whipped cream 55%

Whip up the cream 1/2 and add little by little the lemon juice and the raspberry puree. Keep on beating until 3/4th. Add the gelatin to the meringue Italienne and slightly whisk. Pour into the ‘buche’ of 9 on 60 cm and cover with the vanilla cream. Put in the freezer. 

Meringue Italienne*

  • 100 g egg white
  • 200 g sugar
  • 60 g water

Boil the sugar and the water .  When the sugar solution reaches 115°C, put the kitchen machine full force and start to add the sugar solution slowly at 121°C.  Mix the egg white mass on full force for a couple of minutes, then continue at a slower pace until the mass is lukewarm.

Raspberry marshmallow

  • 150 g granulated sugar
  • 50 g trimoline(invert syrup)
  • 100 g Crop’s raspberry puree
  • 100 g trimoline

 

  • 20 g gelatin powder
  • 40 g water

Solve the gelatin powder into the water and keep on soaking for 30 minutes.

 

Bring to boil to 115°C the granulated sugar, trimoline and raspberry puree and pour onto the 100 g trimoline.  Beat up with the gelatin and cool off.

Red cocoa spray

  • 200 g cocoa butter
  • 400 g white chocolate
  • 7 g red coloring
  • 3 g bronze

Melt the cocoa butter and add the melted chocolate.  Whisk with the red coloring and bronze.  Spray at 35°C to 40°C.

Finishing

Take the milk biscuit out of the freezer, cut into parts of 2 cm thick and 10 cm wide.  Cover with the raspberry bavarois and vanilla cream and finish with a marshmallow layer (with a piping bag), red sugar pasta and fine chocolate rounds.  Spray with the red cocoa mix and decorate with some raspberries (Raspberry punnet bakery quality Cal.18+ Meeker).

Product used

Raspberry puree
Raspberry photo

packaging: 1 kg