French Cake, Raspberry Vanilla

Here's the recipe video:

https://www.youtube.com/watch?v=DsbLtEHInYc

1. Start by preparing the Raspberry Confit (Jam) (1 Cup or 350 g): The [[*recipe]] is [[[*HERE]]]

2. Pour into a silicone mold with a diameter smaller than the final cake, 1.57" (or 1 37/64" or 4 cm) less

3.  Freeze

silicone mold 6 inch7-Inch Silicone Cake Pan, Round8 Inch Round Cake Pan SiliconeSilicone Round Cake Mold 9-inchSilikomart 10-Inch Silicone Round Cake Pan

4. Prepare the Savoy Sponge: The [[*recipe]] is [[[*HERE]]]

5.  Bake in a mold with a diameter smaller than the final cake, between 0.78" (or 25/32" or 2 cm) and 1.57" (or 1 37/64" or 4 cm) smaller

6. Set aside until use

7. When assembling the cake, prepare the Bavarian Mousse (2 lbs 14 oz or 850 g): The [[*recipe]] is [[[*HERE]]]. During preparation, add vanilla

8. Proceed with assembly: In a a pastry ring, tall enough (at least 2.36" (or 2 23/64" or 6 cm)), place the Savoy Sponge, which can be soaked with syrup

9. Pour a little of Bavarian Mousse, insert the frozen the Raspberry Confit (Jam), and finish with the rest of Bavarian Mousse

10.  Freeze for at least 4 hours

Deep 8-inch Pastry Ring, Heavy Gauge9 inch Pastry Ring9 inch Pastry Ring, deep

11. Meanwhile, prepare the Mascarpone Cream (1 lbs 14 oz or 400 g): The recipes are HERE

12. Remove the frozen entremets from the mold

Culinary Torch

13. Pipe the Mascarpone Cream (1 lbs 14 oz or 400 g), with a Pastry Bag, using a "flat" nozzle (see photo)

Matfer Bourgeat Pastry BagsDisposable Pastry BagsRibbon Pastry Tip

14. Simply pipe descending, overlapping stripes, starting from the center toward the base

15. Finish by placing Raspberries in the center

16. You can optionally spray the entremets with a Neutral Glaze to make it shiny