Mazarin cake with chocolate and raspberries – A recipe for a delicious mazarine base with chocolate mousse and raspberry mousse.
The cake can easily be made the day before, as it should preferably be left in the fridge for hours, so that the mousses can set. This makes it much easier to cut into fine pieces. Enjoy!
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150 butter, softened
150 g sugar
75 g marzipan, grated
2 tbsp. crème fraiche 18% or Greek yoghurt 10%
150 g all-purpose flour
1 tsp. baking powder
2 sheets of gelatin
150 g dark chocolate
4 egg yolk
50 g confectioner’s sugar
250 ml cream
2 egg whites
3 sheets gelatin
200 g raspberries, frozen
50 g sugar
1 tsp. vanilla sugar
Juice from 1/2 lemon
3 tbsp. crème fraiche
250 ml cream
Grated or chopped chocolate
Heat the oven to 175 C convection.
Whisk the butter and sugar together. Add the grated marzipan. Whisk one egg in at a time and add the crème fraiche. Mix the flour and baking powder and sift it into the batter. Grease a springform tin, approx. 24 cm in diameter, with butter and line the bottom with baking paper. Bake the cake for 25-30 min. The cake should be a little soft in the middle. Allow the cake to cool.
Soak the gelatin in cold water. Melt the chocolate in a Baine Marie and let it cool a little. Whisk the egg yolks and confectioner’s sugar until light and fluffy. Pour in the chocolate, whisking all the time.
Put 3 tbsp. water in a small saucepan (or the microwave) and bring it to just below boiling point and melt the gelatin in it. Put a couple of spoonfuls of the chocolate-egg mixture into the hot gelatin and then add it all to the chocolate mixture.
Finally, beat the egg whites until completely stiff and fold them gently into the chocolate mixture.
Line a springform tin with acetate or baking paper so that it lines around the bottom of the cake. Close the springform tin again and pour the chocolate mousse in. Refrigerate the cake while you make the raspberry mousse.
Soak the gelatin in cold water. Put the raspberries, sugar, vanilla, and lemon juice in a small saucepan and bring to a quick boil. Blend to a raspberry purée and melt the gelatin in the hot raspberry purée. Let it cool. Stir the crème fraiche into the raspberry purée. Whip the cream. Fold the whipped cream into the raspberry purée. Pour the raspberry mousse on top of the chocolate mousse and refrigerate the cake for at least 3 hours, but preferably overnight.
Remove the cake from the tin and acetate. Place the cake on a platter and garnish with raspberries, lemon balm and chocolate. Serve. Enjoy!