RASPBERRY

SOUFFLÉ CAKE

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
 2

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
 RASPBERRY SOUFFLÉ CAKE
for 2 cakes d=18 cm and h=6 cm

GELATIN MASS

Ingredients Total weight: ~ 147 g 100%

Powdered gelatin 200 Bloom 21 g 14%

Cold water 126 g 86%

1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk.

2 Place the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom.

3 Then take the mass out of the fridge and melt it. If there is any foam, remove it with a sieve.

4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors so it can
be weighed and worked with more conveniently. The ratio of gelatin to water should always be
1:6 (one part of gelatin and six parts of water).

5 You can make the gelatin mass in advance and store it in the fridge for up to 2 days.
TIP
If you are using gelatin leaves, take the same weight of them as you would with powdered gelatin and soak them in
cold water. The gelatin leaves will absorb the right amount of water they need. Then squeeze them and use them as
required.

RASPBERRY JUICE

Ingrеdients Total weight: ~ 660 g 100%

Sugar 60 g 9%
Raspberries (fresh or frozen) 600 g 91%

1 Mix raspberries and sugar in a heatproof bowl. Cover the bowl with plastic wrap to keep the
steam inside and place it over a pan with boiling water. Cook the raspberries for about 1 hour.
TIP
Make sure the metal bowl does not come in contact with the boiling water.

2 Turn off the heat, remove the plastic wrap and use a fine sieve to strain the raspberry juice for
about 10 minutes into a clean bowl. Do not press the raspberries to obtain clear juice.

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
 RASPBERRY SOUFFLÉ CAKE
for 2 cakes d=18 cm and h=6 cm

CHOCOLATE SPONGE

Ingredients Total weight: ~ 680 g 100%

for 2 cake rings d=18 cm

Egg yolks 90 g 13%

Sugar (1) 120 g 18%
Sugar (2) 104 g 15%
Egg whites 180 g 26%
Flour 9-10.5% protein 120 g 18%
Cocoa powder 30 g 4%
Potato starch 36 g 5%

1 Whip the egg yolks with sugar (1) in a planetary mixer with a whisk attachment at maximum
speed until pale and fluffy foam. Set the mixture aside.

2 In a separate mixer bowl start whipping the room temperature egg whites. Then gradually add
sugar (2) and whip the meringue for about 5 minutes at medium speed into soft peaks.

3 Mix a bit of the meringue into the egg yolk mixture with a spatula to make the yolk mixture lighter
and then carefully fold the rest of the meringue into it.

4 Mix the sifted flour, potato starch and cocoa powder using a whisk and gradually add dry
ingredients into the meringue and egg yolk mixture. Mix with the spatula to ensure there are no
lumps.

5 Spread the batter in 2 cake rings d=18 cm in an even layer using an offset spatula. Use 320 g of
batter per cake ring.

6 Bake the sponge in the oven, preheated to 165 °C / 329 °F, for 20-25 minutes, minding the
peculiarities of your oven. The sponge should spring back when pressed lightly.

7 Cool the sponges down and then cut them out of the molds.

8 Place a cake ring d=18 cm and h=2 cm around each sponge and cut them with a serrated knife
so that you get sponges 2 cm in height.
TIP
The leftover sponge can be wrapped in cling film and stored in the freezer for up to a month.

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
 RASPBERRY SOUFFLÉ CAKE
for 2 cakes d=18 cm and h=6 cm

RASPBERRY MOUSSE

Ingrеdients Total weight: ~ 1185 g 100%

Raspberry puree 675 g 40%

Sugar 23 g 3%
Gelatin mass 81 g 10%
Egg whites 68 g 8%
Glucose syrup 68 g 8%
Inverted sugar 30 g 4%
Whipping cream 35% 240 g 28%
Xanthan gum 1.5 g <1%

1 Mix xanthan gum and sugar in a bowl.

2 Pour the raspberry puree in a large saucepan and sprinkle in the xanthan gum and sugar mixture.
Add the gelatin mass. Bring the mixture to 80 °C / 176 °F, constantly mixing with a whisk.

3 Transfer the mixture to a large bowl and process it with a hand blender until smooth and glossy
texture. Let it cool down to 35 °C / 95 °F.

4 Pour the whipping cream into a mixer bowl and whip it with a whisk attachment until semi-liquid
texture. Place it in the fridge.

5 Place glucose syrup and inverted sugar into a saucepan and bring to 118 °C / 244 °F.

6 Meanwhile, place room temperature egg whites into the bowl of a stand mixer and whip into soft
foam.

7 Gradually pour the hot syrup into the whipped egg whites and continue whipping until stiff peaks.

8 Add a large scoop of the meringue to the raspberry mixture and mix using a whisk. Once
combined, pour the raspberry mixture into the meringue, mix well.

9 Then gradually add the whipped cream to the raspberry meringue mixture and mix with a spatula
until you get a homogeneous and uniform texture.

RASPBERRY JELLY

Ingrеdients Total weight: ~ 280 g 100%

Sugar 20 g 7%
Raspberry juice 200 g 71%
Gelatin mass 60 g 21%

1 Pour half of the raspberry juice in a saucepan, add the gelatin mass and sugar.

2 Start heating everything until sugar dissolves and gelatin melts. Do not mix these ingredients
too much to prevent gelatin from foaming. Just swirl the saucepan and cook on the lowest heat 5
possible.
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
 RASPBERRY SOUFFLÉ CAKE
for 2 cakes d=18 cm and h=6 cm

RASPBERRY JELLY

3 Then remove the saucepan off the heat and pour the mixture into the rest of the raspberry juice.
Mix gently with a spatula and transfer into a small jug for convenient pouring.
Use at 40 °C / 104 °F.

ASSEMBLY

Ingrеdients

Baked sponge layers

Raspberry mousse
Raspberry jelly

1 Line the sides of 2 cake rings d=18 cm with acetate strips. Place the sponge layers inside.

2 Pour the finished raspberry mousse (550 g per mold) on top of the sponge and smooth it with a
spoon or offset spatula.

3 Place the cakes in the fridge for 6 hours to stabilize the mousse.

4 Pour the finished raspberry jelly on top of the mousse, so that it completely covers it. Place the
cakes in the fridge for one hour to stabilize the jelly.
TIP
Leave the cakes at room temperature for about 10 minutes to let the jelly set slightly and then safely transfer the cakes
in the fridge.

UNMOLDING AND DECORATING THE CAKES

Ingredients

Chilled assembled cakes

Fresh raspberries 100 g
Fresh blueberries 50 g
Rosemary Sufficient quantity

1 Take the fully stabilized cakes out of the molds and peel off the acetate strips.

2 Decorate the cakes with fresh berries (both whole and halved) and rosemary, creating a beautiful
wreath in the center of the cake.

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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev