Raspberry cake - Frederikke Wærens
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Raspberry cake

Raspberry cake – A recipe for a deluxe raspberry cake with crispy shortcrust pastry, mazarine with raspberries, raspberry mousse, fresh berries, and dark chocolate.

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Raspberry cake

Recipe for 10-12 persons
Prep 1 hr
Cook +3 hrs
Total +4 hrs


Shortcrust pastry
Mazarine with raspberries
Raspberry mousse


Shortcrust pastry

Heat the oven to 185 C Convection.

Put the all-purpose flour, sugar, baking powder, vanilla sugar, and butter in a bowl and crumble in the butter. Combine the dough with water until completely even. Roll out the dough between two pieces of baking paper. Remove the top piece of baking paper and put the dough, still on the baking paper, into a 23 cm springform tin. Bake the shortcrust pastry for 15 min.

Mazarine with raspberries

Whisk the butter, sugar, and marzipan until light and fluffy. Beat in one egg at a time. Sift the flour into the batter and whisk again. Fold in the raspberries.

Spread the batter on top of the baked shortcrust pastry. Bake the cake for 35-40 min. The cake should be slightly soft in the middle. Allow the cake to cool completely before removing it from the tin.

Place the cake on a plate and fit the springform tin around the cake with acetate cake wrap inside. Close the tin and make the raspberry mousse.

Raspberry mousse

Soak the gelatin in cold water.

Put the raspberries, sugar, vanilla, and lemon juice in a small saucepan and bring it to a quick boil. Blend to a raspberry purée and melt the gelatin in the hot raspberry purée. Let it cool down. Stir the crème fraiche into the raspberry purée. Whisk the cream until frothy. Fold the whipped cream into the raspberry purée. Spread the raspberry mousse on the cake and refrigerate the cake for at least 3 hours, but preferably until the next day.

Free the cake from the tin and acetate cake wrap. Decorate the cake with fresh berries, melted dark chocolate, and sorrel if using. Serve the cake. Enjoy!



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