This delicious and sweet cake is perfect for birthdays, Mother’s Day celebrations or as a Valentine’s treat made by Food Glorious Food judge and Beehive Bakery owner Stacie Stewart. The combination of the sharp fruit and sweet syrup is to die for. Génoise sponge makes a very light cake. This is a standard Génoise batter that can be used as a building block for all kinds of cakes and pâtisserie. The Génoise needs to be made in two tins, to get the effect of the layers.
- 250g caster (superfine) sugar
- 8 eggs
- 100g unsalted butter, plus extra for greasing
- 250g plain (all-purpose) flour
- Small handful of pistachios, finely chopped, to decorate (optional)
- For the rose syrup:
- 75g caster (superfine) sugar
- 100ml rose water (or to taste; less if concentrated)
- Seeds scraped from 1 vanilla pod
- For the raspberry mousse:
- 100g raspberries, plus extra to decorate
- 2tbsp icing (confectioners’) sugar
- 250ml double cream
- For the rose buttercream:
- 115g unsalted butter, at room temperature
- 1tsp vanilla extract
- 3tbsp milk
- 1tsp rose water
- 500g icing (confectioners’) sugar
Preheat the oven to 180°C/350°F/Gas Mark 4. Grease 2 x 20cm tins and line with baking parchment.
Place a large heatproof bowl over a pan of simmering water on a medium heat, making sure the bottom of the bowl doesn’t touch the water. Put the sugar and eggs in the bowl and whisk until the mixture is hot. Remove from the heat and beat for 10 minutes more, until doubled in volume, light and mousse-like.
Melt the butter in a pan and cook until it smells nutty and turns light brown. Leave until almost cool. Gently pour the butter into the egg mixture, whisking continuously.
Sift the flour and fold it into the egg mixture. Divide the mixture between the 2 tins and bake for 25 minutes, or until a skewer comes out clean. Leave to cool in the tins for a few minutes, then turn out and leave it to cool on a wire rack.
To make the syrup, put the sugar, rose water and vanilla seeds in a pan with 3 tbsp water, then boil for 5 minutes, until syrupy and slightly reduced. It will thicken as it cools.
To make the mousse, blend the raspberries with the icing sugar and pass through a sieve. Whip the cream until stiff, then fold in the raspberry purée. Cover and chill.
To make the buttercream, beat the butter until softened, then add the vanilla, milk, rose water and icing sugar and beat until creamy and thick.
To assemble, cut both cakes in half so you have 4 slices. Place one of the cakes on a board. Drizzle liberally with the rose syrup and spread with a third of the raspberry mousse. Repeat, finishing with a cake. Crumb-coat (see page 14) the cake and leave to set for 10 minutes. Spread the buttercream over the cake using a hot palette knife. Top with raspberries and pistachios, if you like.
You could swap the raspberries for strawberries if preferred.