The delicate raspberry flavor of this cake is hard to beat, except perhaps by the incredible hot-pink color of the buttercream. It’s a classic cake, based on a génoise, and requires a little time to prepare, but it’s worth it for a special occasion, especially for a real raspberry lover. Normally framboise (French for raspberry) refers to clear brandy or eau-de-vie distilled from fermented raspberries. It’s clear because it isn’t aged like “brown” brandies such as Cognac, which derive their color from the wooden-1 casks used foraging. Unfortunately, some manufacturers of raspberry liqueurs (alcohol, sugar, and raspberry juice) are now also calling their products framboise. All you need to know is that if it’s clear it’s the very strong brandy, and you use the lesser amount. If it’s red or purple colored, it’s the liqueur, and you use the larger amount in the recipe.
Place the cake on a platter. Cut wedges of the cake at the table, using a long, thin-bladed knife. The icing is sticky, so wipe the knife with a wet cloth every time you cut through the cake to avoid tracking crumbs into it.
Keep the cake at a cool room temperature, uncovered or under a cake dome. Cover and refrigerate leftovers, but bring them to room temperature before serving again.
Use a cocoa génoise layer instead of a plain one. You could also pour the glaze from the Triple Chocolate Cake,, over the buttercream surface of the cake if you chill it first as in the chocolate cake recipe—cutting into the cake to reveal the brightly colored buttercream would make quite an impression.
Omit the raspberry purée and raspberry liqueur and flavor the buttercream with
Omit the raspberry purée and raspberry liqueur and flavor the buttercream with 1 tablespoon vanilla extract. Use a chocolate génoise layer and flavor the syrup with
© 2008 Nick Malgieri. All rights reserved.