Framboisier Cake

Place a strainer over a large bowl that contains the butter and vanilla bean paste. Set aside.

Place the milk in a medium saucepan. Stir in half the sugar. Heat over medium–high until the milk is almost boiliing.

Meanwhile, whip the eggs with the remaining sugar until light in colour and fluffy. Whisk in the flour and cornstarch until smooth.

When the milk is hot, turn off the stove and, whisking constantly, pour the milk over the egg mixture.

Pour the mixture back into the saucepan. Heat it on medium—high heat until the mixture comes to a boil, whisking constantly.

Boil the mixture for 2 minutes until very thick, then immediately take off the heat and pour the custard over the strainer and push it through. Whisk the strained pastry cream to incorporate the butter (which has likely melted) and vanilla at the bottom.

Cover the pastry cream with plastic wrap and let cool to room temperature.

Preheat the oven to 350 °F (175 °C). Butter and flour an 8-inch (20 cm) cake pan with 3-inch (7.5 cm) sides or an 8-inch (20 cm) springform. Line the bottom with parchment paper. Set aside.

In a small saucepan (or in a microwave safe bowl), heat the milk with the butter until the butter is melted on low heat. Add the vanilla and let cool slightly.

Sift the flour with the baking powder and salt into a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, whip the eggs with the sugar until very light and fluffy. The mixture should at least double in volume, if not more.

Add dry ingredients alternately with wet ingredients, beginning and ending with the dry. You can fold it in or just whisk it in.

Transfer the batter to the prepared cake pan and smooth it out. Tap the cake pan on the counter a few times to release any big air bubbles.

Bake the cake until golden brown. A cake tester inserted into the middle should come out clean. The cake will be spongy and light and spring back when gently pressed. This takes about 35 minutes.

Let cool slightly before unmoulding onto a wire rack to cool completely. You can cool the cake upside down to flatten the top.

In a small saucepan, combine the water and the sugar. Heat it on medium until the sugar is dissolved.

Remove from the heat and add the rum (or vanilla). Let cool.

In the bowl of a stand mixer fitted with the whisk attachment, whip the butter until creamy and smooth.

Rewhip the pastry cream to loosen it up, then gradually add it to the stand mixer, whipping constantly.

Whip the mixture until it is light and fluffy.

Transfer the mousseline to a large pastry bag and use immediately.

Prepare an 8-inch cake ring (from Amazon) by placing it on a parchment-lined rimmed (or your cake stand) baking sheet, lining the inside of the ring with a 26 inch long piece of acetate (also on Amazon).

Using a serrated knife, trim the top of the sponge cake if necessary so that it is flat and levelled. Slice the sponge cake into two equal layers.

Place the bottom layer on the bottom of the ring and press it gently so that it fits flat.

Brush the cake with one third of the syrup, roughly 50 mL (a little more than 3 tbsp).

Slice 13 to 14 raspberries in half and arrange them neatly on top of the bottom layer of cake, pressing them gently against the acetate to set them in place.

Pipe half the mousseline in the middle and smooth it from edge to edge, gently pushing it against the berries to lock them in place.

Scatter raspberries over the mousseline (you'll need 50 to 60 berries depending on their size). Press the berries into the cream, gently.

Pipe the rest of the mousseline over the berries, then smooth it from edge to edge with an offset spatula. The berries should be completely covered.

Brush the underside of the top cake layer with 50 mL of syrup, then place over the mousseline cream, pressing gently to make sure there are no gaps of air.

Brush the top of the cake with the rest of the syrup.

Place the marzipan on top and press it gently to smooth it out.

Chill the cake in the fridge for at least 4 hours.

Before serving, remove the cake ring and gently peel off the acetate.

Let the cake sit at room temperature for 30 minutes so that the mousseline isn't too cold.

Sprinkle the top with a generous amount of ground freeze-dried raspberries or freeze-dried raspberry powder.