August 20, 2012 at 8:02 am (Cake, Dessert, Family, Holiday Baking, Jam, Jelly, Modern Baker Challenge, Nick Malgieri, Techniques, The Modern Baker)
Tags: almonds, black raspberries, butter, Cake, Chambord, framboise, Genoise, layer cake, Modern Baker, Modern Baker Challenge, Nick Malgieri, raspberries, raspberry, raspberry preserves, raspberry puree, raspberry syrup
In last week’s Modern Baker Mondays post, I recounted my first successful attempt at making a classic génoise.
And I promised that if you came back this week, you’d see what became of this wonderful cake layer. Obviously, a cake this beautiful had to be destined for something equally stunning. So I used it to make this show-stopping raspberry cream cake.
This is a special cake for a special occasion. Who wouldn’t feel great about being presented with a cake like this for a birthday or anniversary? It’s just enough work to make it a cake worth saving for a special occasion; but not so much that you should be intimidated about making it. In fact, once you have your génoise prepared, most of the work is behind you.
This cake derives its raspberry flavor from three components: raspberry moistening syrup (which is just a simple syrup with a little framboise stirred into it), seedless raspberry jam, and raspberry buttercream.
This is a classic buttercream with a raspberry purée (seeded raspberries cooked down to a jelly-like consistency) and more framboise added to it. Once you’ve made the génoise, syrup, and buttercream, it’s just a matter of assembling the cake.
I began by cutting the génoise into three layers.
I inverted the top layer onto a tart pan bottom, then brushed it with the raspberry syrup.
I spread some raspberry jam on the layer.
Then I topped it with buttercream.
I repeated these steps with the second layer, then inverted what had originally been the bottom layer on top.
I finished the cake with buttercream, then pressed sliced almonds on the sides of the cake. Finally, I topped everything with some sugared black raspberries.
This cake was amazing! The génoise was light and airy, and the raspberry flavor permeated the entire cake yet was somehow delicate and almost understated. We enjoyed this cake for dessert the day it was made and over the next several days, as it held up really well.
This is definitely not a weeknight cake, but it’s not so complex that you should be afraid to try it. The “wow” factor definitely exceeds the amount of work it takes to make, making this a great cake for any special occasion.
July 27, 2011 at 11:45 am (Dessert, Jam, Jelly, Mise en place, Modern Baker Challenge, Nick Malgieri, Sweet tart dough, Tart Crust, Tarts & Pies, The Modern Baker)
Tags: Almond paste, almonds, blackberries, food processor, mini muffin pan, mise en place, Modern Baker, Modern Baker Challenge, Nick Malgieri, Pastry dough, raspberries, raspberry preserves, red raspberries, sliced almonds, sweet tart, Tart, Tart dough, tartlet, tartlet shells
Talk about saving the best for last. This is the final recipe I made from the Sweet Tarts & Pies section of The Modern Baker, and what a way to finish! I would have to put this recipe in the top 3 for this section, right up there with the Pumpkin Pecan and Bourbon-scented Pecan Tarts.
I put this one off until the end, not just because it’s near the end of the section (I tend to make the recipes roughly in order), but also because tartlets always seem a bit fussy to me. I tend to favor full-size tarts and pies, as their miniature counterparts tend to be tedious to assemble. I needn’t have worried with this recipe, however, as it came together really quickly.
Having made the crust the day before to use for lemon lime tartlets, all I had to do was roll it out, cut it, and fit it into the mini muffin pans.
I had planned to make a half recipe of the lemon lime and raspberry almond tartlets, so I divided a single batch of sweet tart dough and set aside half for each recipe. There was a small chunk of dough leftover when I made the lemon lime tartlets, and I had stuck that in the fridge after I made the crusts for those the day before. As I rolled out the dough for the raspberry tartlets, I realized there was enough dough to make more than just 12 tartlets. To my surprise, between the leftovers from the day before and the raspberry tartlet dough, I was able to make 24 tartlet shells.
While the dough chilled in the fridge, I put together the filling, which consisted of almond paste, sugar, eggs, vanilla, butter, and flour, all whirred together in the food processor. Then I gathered my ingredients to assemble the tartlets.
I began by putting a dab of seedless raspberry preserves in each shell, then topping that with either one large raspberry or two small blackberries.
Then I spooned in the filling to cover the berries. Nick says to spread the filling evenly with an offset spatula, but mine seemed to even itself out nicely. I sprinkled the top of each tartlet with sliced almonds, and they were ready to bake.
I baked the tartlets at 350°F for 20 minutes, until the crust was baked through and the filling was puffy and set.
Allowing the tartlets to cool was no easy task, but I left them alone for about 25 minutes, until the pan was cool enough to handle, then I removed each tartlet to a rack to finish cooling. Well, all except for those destined for the dessert plate.
In case you’re wondering, that wasn’t all for me. My wife and I split the tartlets on the plate. But I did sneak another one every time I walked past the table. And I found lots of excuses to pass through the dining room.
I really enjoyed these tartlets. The almond paste gave the filling a wonderfully rich and warm flavor, while the berries provided a juicy, tart contrast. I liked the blackberry ones the best, although I wouldn’t say no to either of them. Which is why I eventually had to wrap them and put them away.
So that’s it for the sweet tarts and pies. On to Puff Pastries. I hope you’ll come along for the ride.