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Charlotte framboise
The combination of a fluffy Italian meringue and a sweet raspberry bavaroise. Such a delight!
220-240°C
5-8 min.
5 pieces
Ingredients
Ingredients sponge cake:
1.000 gr
Damco moscovic
800 gr
Whole egg
50 gr
Water
25 gr
Lemon raspel
Ingredients bavaroise:
100 gr
Damco mousse fond neutra
150 gr
Water, 20-30°C
1.000 gr
Frucaps raspberry filling
1.000 gr
Whipped cream, sweetened 10%
Ingredients Italian meringue:
240 gr
Egg white
50 gr
Sugar
150 gr
Sugar
150 gr
Water
InstructionsPrintDownload PDF
Instructions for sponge cake:
- Mix Damco moscovic, whole egg, water and Lemon raspel at the highest speed for 10 minutes.
- Pour the batter onto a baking tray lined with baking paper.
- Spread it out to a nice rectangle about 1-2 cm thick.
- Sprinkle finely chopped pistachio nuts over 1 tray before baking.
Instructions for the bavaroise:
- Mix Damco mousse fond neutral and water, then add the Frucaps raspberry filling and mix.
- Finally, fold in 2 parts of the whipped cream (make sure the whipped cream isn’t too stiff).
Instructions for the Italian meringue:
- Beat the egg whites and then add 50 g sugar. Beat together.
- Boil 450 g sugar with 150 g water at 120°C.
- Add this boiling sugar water to the whipped egg whites and allow to cool while mixing.
- Put the meringue in a piping bag with a St. Honoré nozzle.
Putting it all together:
- Take 5 rings which are 16 cm Ø and 5 cm high.
- Cut strips 5 cm wide and line the length of the ring of the sponge cake with pistachio nuts and place it upright against the side.
- Cut out rings from the other sponge cake and place 1 at the bottom of the ring, making sure it is properly sealed.
- Pipe the raspberry bavaroise into the ring and cover with another sheet of sponge cake and put the cakes in the freezer to stiffen.
- Pipe a nice border of meringue along the cakes and scorch carefully.
- Fill the centre of the cakes neatly with fresh raspberries.
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