On this episode, Cecile, Calista and Francoise make a beautiful and delicious Raspberry Buche (recipe below).
Produced by Ottoson Media Group youth crew.
For: 6/8 servings
Preparation: 1 ½ hours
For the cake:
1 ¼ cup of sugar
1 cup of flour
For the mousse:
6 gelatin sheets
2 cups of fresh raspberries
1/3 cup of water
½ cup of sugar
200ml of whipping cream
1TBSP of confectioner sugar
Fresh raspberries and raspberry jelly
Prepare the cake:
Preheat the oven at 350F.
Separate the egg yolks from the whites.
Mix the yolks with the sugar for a few minutes, then add the flour.
Beat the egg whites with a pinch of salt.
Fold slowly the whites to the mixture.
Spread the batter evenly on a prepared pan, cook for 10/12 minutes.
Prepare the mousse:
Mix the raspberries and
In a bowl pour some water and the gelatin sheets.
Prepare a syrup with the water, some lemon drops and the sugar, bring to a boil.
Mix in the gelatin sheets and add the raspberry puree. Let s cool down in the fridge for a few minutes.
Prepare the whipped cream, beat the cream and the confectioner sugar.
Mix the two preparations.
Pour into a buche mold or a cake pan.
Add on top a layer of the cake.
Let s cool down in the fridge for a few hours, remove from the mold.
Decorate with some raspberry gelée on top.
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