(for the ladyfingers)

1 1/3 cups all-purpose flour, sifted

3 large egg whites

115g granulated sugar

7 large egg yolks

1/2 cup confectioners' sugar

(for the raspberry mousse)

1 T powdered gelatin

75mL cold water

1 1/3 cups raspberry puree

1 1/2 T lemon juice

1 1/3 cups heavy whipping cream, well chilled

(for the meringue)

130g granulated sugar

2 large egg whites

(for the decoration)

2 pints fresh raspberries

1/4 cup confectioners' sugar

[how to make]

(for the ladyfinger)

*Preheat the oven to 350 degrees.

*In the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites into stiff peaks, adding the sugar a little at a time halfway through the beating time.

*Reduce the speed to low, add the egg yolks, and beat until incorporated.

*Transfer the mixture to a bowl.

*Carefully fold in the flour,  just until incorporated .

*On a large piece of parchment paper, draw two parallel lines 25 1/2" long and 2 3/4" apart.

*Invert the paper; the lines should be visible through the paper.

*Using a pastry bag fitted with a 1/3" plain pastry tube, pipe side-by-side "fingers" of batter between the two parallel lines.

*Sift some of the confectioners' sugar over the top of the fingers, twice, at 15-minute intervals.

*On a separate sheet of parchment paper, draw two circles using a template (such as another cake ring) that is 3/4" smaller than the cake ring in which the cake will be assembled.

*Invert the paper, the lines should be visible through the paper.

*Using the outline of the circles as a guide, pipe two disks of batter, starting in the center and moving out in a spiral pattern to the edge.

*Sift confectioners' sugar over the top of the disks, twice, at 15-minute intervals.

*Bake for 9 minutes.

(for the raspberry mousse)

*Sprinkle the powdered gelatin over cold water and stir to moisten it; let soften for 5 minutes.

*In a saucepan, warm the raspberry puree, then stir in the gelatin mixture until fully melted and the lemon juice. Let cool slightly.

*Whip the cream, then fold it into the puree mixture.

(for the meringue)

*In a small heavy saucepan, heat the sugar and 1 T water over high heat to 250 degrees.

*Meanwhile, using a standing or hand held mixer, begin beating the egg whites until soft peaks form.

*When the syrup reaches 250 degrees, pour it in a steady stream down the inside edge of the bowl with the mixer on medium speed and continue beating until all of the syrup is incorporated and the egg whites are stiff and glossy.

*Fold the meringue into the whipped cream puree mixture.

(for the assembling)

*Place the cake ring on a serving plate and line the edges with the ladyfingers (flat sides in),  trimming off any overlapping portion.

*Place one of the ladyfinger disks at the bottom of the ring.

*Scrape in half of the mousse.

*Distribute some of the raspberries on top of the mousse (set aside the most attractive ones for the top).

*Cover them with the second ladyfinger disk, pressing down lightly  to evenly set the disk.

*Cover the disk with the remaining mousse and spread it out evenly.

*Place the remaining raspberries on top.

*Dust with confectioners' sugar.

*Refrigerate overnight.

-makes 8-

Note: I found this recipe in "French Pastry Workshop" by Eric Kayser.

Labels: cake recipe, charlotte cake recipe, mousse cake recipe, raspberry cake recipe