So whenever they taste\u00a0my typically French\u00a0creations, they are turned off by the important amount and strong taste of butter and by the lack of a “light” whipped cream (they say all my cakes are heavy!). The only cake they “accept” from me is a spongecake with pastry cream and red fruits. The most basic\u00a0of the basics! Boring! It would include Maraschino too, but that’s too much, I cannot handle it! (Does anybody really like Maraschino?)<\/p>\n
A good compromise I found for our weekends together is a French equivalent of the classical spongecake with cream. Years ago\u00a0I made a fraisier<\/a>, but this year I tried for the first time a framboisier<\/strong>, a raspberry-filled cake<\/strong> with a vanilla\u00a0mousseline cream<\/strong> (read: “lots of butter”).<\/p>\n Nothing too complicated<\/strong> with this recipe: I just had a problem when I removed the acetate strip because it removed part of the spongecake too! I think this can be solved by dusting the spongecake with powdered sugar<\/strong> before baking, as it should normally happen\u00a0for ladyfingers<\/a>.<\/p>\n I am also very proud of my chocolate decorations<\/strong> on the top. Now, tempering chocolate<\/strong> is very stressful and delicate for me so, even with my mum helping me, I could not take a single picture of the process, but I’ll provide a tutorial soon! \ud83d\ude42<\/p>\n Not so proud of the red “blood-like” stains on top, but at least they help the cake stand out! And it’s a nice, simple technique to know, anyway (see below for details).<\/p>\n So, how was this cake? Very good, fresh and summery. Did my parents like it? No, it was too heavy for them………………….<\/p>\n <\/p>\n![\"Recipe-Framboisier23\"](\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/2016\/06\/Recipe-Framboisier23.jpg\")
<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\nFramboisier<\/h2>\n
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