Rapsberry cake

After the raspberry flan to use a started fruit puree, here is the raspberry cake! When I use fruit purees in some recipes, it is rare that I run out the litre quickly, so I try to find recipes to avoid waste yes of course, we can freeze the puree as ice cubes but if the freezer is full it's always nice to have a recipe in reserve to use it). So here is a very simple and easy to make cake, which I covered with a raspberry inspiration frosting from Valrhona ; if you do not have this type of chocolate on hand, you can of course make a classic chocolate icing, or simply devour the cake without its icing, it is still very good ;-)



Prep time : 45 minutes + 1 hour cooking
For a 22 to 24cm cake :

Cake :

60g butter
4 eggs
120g sugar
200g raspberry puree
50g liquid cream (30% fat)
7g baking powder
200g flour

Melt the butter first, then let it cool.
Whisk the eggs with the sugar, then add the raspberry puree and the cream.



Add the flour and the sifted baking powder, then finish with the melted butter.





Pour the dough into the buttered and floured cake tin (or lined with parchment paper), then bake at 160°C for about 1 hour (check with a knife stuck in the cake, baking time may vary depending on the oven). A little before the end of cooking, prepare the rapsberry punch.



When the cake is baked, unmould it and let it cool on a rack.

Rapsberry punch :

25g raspberry puree
40g water
20g sugar

Bring all ingredients to a boil in a saucepan. When the sugar is completely dissolved, remove the saucepan from the heat. Soak the hot cake with a brush.

Rapsberry inspiration frosting :

250g of Valrhona raspberry inspiration
65g of neutral oil (for example, grape seed oil)

Melt the raspberry inspiration in a double boiler, then add the oil.





Mix well, then wait until the icing is between 30 and 35°C before pouring it over the cake placed on a wire rack.



Let it crystallize, then enjoy !