Vanilla Raspberry Crown

Indulge in the culinary masterpiece known as the Vanilla Raspberry Crown Cake by Bruno Albouze. This exquisite dessert is a symphony of flavors and textures, starting with a buttery crust as the foundation. As you delve deeper, you will encounter layers of luscious vanilla mousse, light lemon cake sponge, and a rich raspberry gel. The final touch? A delicate sprayed chocolate velvet shell that will tantalize your taste buds. Join me as we explore the intricate layers and exquisite craftsmanship of this show-stopping dessert, a true work of art in the world of pastry.

Please note that the full access to this content needs a subscription: please sign up.

Wow!

This recipe is a protected and only available for paid members. To obtain the full step by step recipe and detailed ingredients list, please sign up.

Preview the recipe

Raspberry Gel Insert

Heat up raspberries along with water and lemon juice and puree. Combine sugar and agar and add it to the puree. Bring to a boil a cook for 2 minutes stirring every so often. Let cool over a bath of ice water. Once completely set, smooth out with an immersion blender. Fill the silicone insert and freeze.

Vanilla Mousse

Infuse hot heavy cream with vanilla for about 20 mins. Meanwhile, soak gelatin in cold water to soften and drain. Give a quick boil the the vanilla infused cream and pour in the white chocolate. Mix well, add gelatin and remaining but chilled heavy cream. Refrigerate ganache montée overnight prior to whip.

Montage

Whip chilled ganache montée to soft peaks. Fill the silicone bottom cake half way full. Insert the sponge disk and cover it with more mousse (almost to the top). Then enclose the cake with the baked crust (cut frozen pastry sheet into a wheel according to the dimension of the mold prior to bake). Freeze cake overnight before un-molding. Fill the bubble top silicone mold half way full, tap over the counter making sure no air pockets are left behind. Place the frozen raspberry wheel insert and cover with more mousse. Smooth out with an offset spatula and freeze. Demold cake the day you want to finish it.

Chocolate Velvet

Get everything in order before spraying frozen cake and do it outside whenever possible. Warm up chocolate spray to ≈95ºF/35ºC. Spray bottom cake and place onto a serving plater and keep frozen.

Assembly

Warm up neutral glaze to ≈100ºF/40ºC. Place frozen bubble top onto a cooling rack and tray lined with cling film. Glaze cake and place it over the frozen chocolate sprayed cake base.
Let cake thaw for a few hours in the refrigerator. Top with a few raspberry halves and crushed pistachios. Enjoy!