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A Raspberry Dome Cake For Christmas

A Raspberry Dome Cake For Christmas

This is a dome shaped cake which has 3 layers: raspberry bavarois, sponge cake and whipped cream. Inspired by the image of a snow covered mountain, it's perfect for Christmas!

Ingredients: One 16 cm diameter dome mold or 1 bowl

Cake flour
50 g
Eggs
3
Granulated sugar
70 g
35% heavy cream
30 ml
Frozen raspberries
200 g
Milk
150 ml
35% heavy cream
70 ml
Granulated sugar
50 g
●Powdered gelatin
6 g
●Water
30 ml
○35% fat Heavy cream
200 ml
○Granulated sugar
15 g
Raspberries and your favorite fruits
As desired
Santa Claus shaped meringue, etc.

Steps

1. Sift the cake flour twice. Bring the eggs to room temperature. Spread out parchment paper in a 30 cm square pan. Preheat the oven to 180C. Defrost the frozen raspberries in the fridge.
2. Make the spongecake. Place the eggs and granulated sugar into a bowl and place in a hot water bath, mix with a hand mixer at high speed for 3 minutes, remove from the hot water bath for 2 minutes, and whip at low speed for 1 minute. Stick a toothpick 1 cm in, and once it can stand in the meringue without falling, it's done.
3. Add the cake flour, and mix thoroughly with a rubber spatula until it's no longer floury and the batter becomes shiny. Add the cream warmed to body temperature in the microwave, and continue mixing.
4. Pour into a flat cake pan and smooth out the surface. Bake in an oven at 180 °C for 11 minutes. Let cool on a baking rack.
5. Wrap a dome shaped cake mold or large bowl loosely with plastic wrap. Slice the sponge cake from Step 4 into appropriate sizes, and line the mold or bowl with the slices. Don't leave any gaps as much as possible.
6. Make the bavarois. Put the powdered gelatin in water and let it soak. Add milk and granulated sugar to a saucepan, heat until it's almost boiling, and dissolve the granulated sugar. Remove from the heat, add to the gelatin liquid, and dissolve.
7. Blend the Step 6 mixture and the raspberries in a blender until smooth.
8. Put the Step 7 mixture in a bowl and cool it over ice. Thicken while mixing with a whisk. Add the heavy cream, and mix well. Pass the mixture through a strainer.
9. Pour the Step 8 mixture into the mold from Step 5. Chill in the refrigerator for more than 3 hours to let it set. After it has set, cover the top with the remaining sponge cake.
10. Decorate the cake. Carefully unmold the set cake from Step 9 onto a plate. Mix granulated sugar and heavy cream together and whip until soft peaks form. Cover the surface of the cake with the cream using a palette knife.
11. Decorate with fruit and so on.
12. Slice carefully...
13. This is what the cross section looks like!
14. This is the 35% heavy cream I used.

Story Behind this Recipe

I bought a dome shaped cake mold, so I wanted to make a zucotto type cake. I composed a Christmas themed cake using heavy cream!