Crémeux aux Framboise

I baked this cake for my friend’s birthday.

I first saw the recipe from cake chef, which is a Japanese website showcasing Japanese patisserie.

It’s called Cremeux, meaning creamy & smooth.

The cake is composed of 3 layers: almond genoise, white chocolate yogurt mousse & mascarpone mousse.

I really like the mascarpone mousse & white chocolate yogurt mousse combo, but I was thinking it would be overly sweet so I added a raspberry jelly layer.

I renamed this cake ‘Crémeux aux Framboise’.

The mousse is smooth & creamy, the raspberry adds a tangy freshness.

For the decoration, I wrapped the mousse ring with bubble wrap & made the cake from upside down so that the top mascarpone mousse would pick up the pattern.

It worked out really well & I simply garnished with fresh fruits.

Happy baking!

Recipe (8” square):

Genoise Blanche

180 g eggs (~3 large eggs)

70 g sugar

14 g honey

50 g plain flour

25 g corn flour

10 g butter, melted

17 g milk

Preheat oven to 160C, line a parchment paper on a baking pan.

Combine butter & milk, warm to 40C.

Combine eggs, honey & sugar in a large mixing bowl & sit over a pan of simmering water, beat with electric beater at high speed until hot then remove from heating.

Continue beating for another 8-10 min until pale & fluffy.

Fold in the flour gently.

Fold in the milk until smooth.

Bake for 15-20 min or until a skewer comes out clean.

Cool on a wired rack.

Mousse Mascarpone

250 g mascarpone

300 g whipping cream, whipped up

20 ml Grand Marnier

4 g gelatine leaves, bloomed in cold water

40 g egg yolks

70 g sugar

30 ml water

In a saucepan, combine egg yolks, sugar & water, cook over low heat to ~82C, stir constantly while heating until it becomes thick.

Remove from heating, add in the bloomed gelatine & stir to dissolve.

Fold with mascarpone, Grand Marnier, & the whipped cream.

Gelée de Framboise

250 g raspberry puree

60 g sugar

8 g gelatine leaves, bloomed in ice water

100 ml water

1 tbsp Grand Marnier

In a saucepan, heat raspberry puree, water & sugar, stir until dissolve.

Remove from heating, add the bloomed gelatine & stir to dissolve.

Add in Grand Marnier.

Mousse au Chocolat Blanc au Yogurt

200 g white chocolate

200 g natural yogurt

5.3 g gelatine leaves, bloomed in ice water

300 g whipping cream, whipped up

Melt chocolate over simmering water, fold in yogurt.

Add bloomed gelatine & stir to dissolve.

Fold with whipped cream.

Composition

Wrap a 8” square mousse ring with bubble wrap & secure with tapes.

Pour in the mascarpone mousse & refrigerate to set.

Pour in the raspberry jelly & refrigerate to set.

Pour in the white chocolate & yogurt mousse.

Cut the genoise into 8” square & place on top of the mousse.

Refrigerate to firm up ( 3 hr or overnight).

Remove carefully from the ring & decorate with fruits & sprinkles with golden lustre.