FRAMBOISE
This cake reminds me of summer trips to Paris and all its lovely cake shops, where overindulging is an art form and a pleasure. When Michelin-starred chef Angela Hartnett added a cake trolley to the afternoon tea service at the Connaught hotel in London, this was the star of the show. This cake is never, ever going to come off our shop menu. It’s an absolute favourite.
MAKES ONE 20 CM (8 INCH) CAKE
RASPBERRY JELLY
10 g (¼ oz) gelatine sheets
300 g (10½ oz) raspberries
55 g (2 oz) caster (superfine) sugar
Spray the outside edge of a 20 cm (8 inch) cake ring with cooking oil. (If you don’t have a cake ring, use a loose-based tin without the base.) Tear off a sheet of plastic wrap, about 50 cm (20 inches) long, and fold in half to create a double thickness. Scrunch the plastic wrap around the bottom of the cake ring, pulling it fairly tight to create a ‘drum’. Place on a baking tray.
Soak the gelatine in a bowl of cold water for 5 minutes. Drain and squeeze out the excess liquid.
Warm the raspberries and sugar just enough to dissolve the sugar. Add the gelatine and stir to dissolve and ensure there are no lumps.
Pour the jelly into the cake tin and leave to set in the fridge for 1 hour; the jelly can be made several days ahead.
PISTACHIO SPONGE
100 g (3½ oz) pistachio nuts
100 g (3½ oz) icing (confectioners’) sugar
2 eggs
6 egg whites
60 g (2¼ oz) caster (superfine) sugar
70 g (2½ oz) plain (all-purpose) flour
Preheat the oven to 175ºC (345ºF/Gas 3–4). Line a baking tray with baking paper. Lightly grease the inside of a 20 cm (8 inch) cake ring and place on the baking tray.
Place the pistachios in a food processor and blend to a fine powder. Transfer to a mixing bowl, add the icing sugar and whole eggs and whisk to a thick, creamy paste.
In a separate bowl, whisk the egg whites to stiff peaks using a stand mixer. Add the sugar in a few additions and keep whisking until you have a smooth, shiny meringue.
Gently fold the meringue into the pistachio mixture and follow with the flour, being careful not to overwork.
Pour the sponge into the cake ring and bake for 15 minutes, or until firm. Leave to cool.
CRÈME FRAÎCHE MOUSSE
6 g (1/6 oz) gelatine sheets
300 ml (10½ fl oz) thin (pouring) cream
2 egg yolks
60 g (2¼ oz) caster (superfine) sugar
150 g (5½ oz) crème fraîche
grated zest of 3 lemons
Soak the gelatine in a bowl of cold water for 5 minutes. Drain and squeeze out the excess liquid.
Using an electric mixer, lightly whip the cream to soft peaks.
Set a heatproof bowl over a saucepan of simmering water, ensuring the base of the bowl doesn’t touch the water. Add the egg yolks and sugar to the bowl. Using hand-held electric beaters, whisk until the yolks are warm, pale and creamy.
Remove from the heat, add the drained gelatine and stir to dissolve. Fold in the crème fraîche and lemon zest, followed by the cream.
TO ASSEMBLE
Line a 20 cm (8 inch) cake ring with acetate, so that the finished cake will slide out easily. Place on a baking tray.
Slice the sponge horizontally into two even layers and place one disc in the bottom of the cake ring.
Portion the mousse into three equal amounts. Place one portion onto the first layer of sponge and smooth it out.
Run to the fridge and grab the raspberry jelly. Remove the cake ring and plastic wrap, and place the jelly on top of the mousse.
Top with another portion of mousse, then the other sponge layer. Top with the remaining portion of mousse and level with a palette knife.
Chill for at least 4 hours before serving; the entire cake can be made ahead and frozen for several weeks.
SMOOTH WORK
The sponge and jelly elements can be made a day or two ahead, but the mousse is best prepared just before assembling the cake.