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Raspberry Vanilla Cake

Recipe by Louise Lindberg Pastry

An elegant multi‑layer cake that balances bright raspberry with sweet vanilla and white chocolate. Includes a white‑chocolate raspberry blondie base, vanilla crunch, raspberry ganache, silky pastry cream, raspberry marmalade, airy raspberry‑vanilla mousse, velvet spray and a pink mirror glaze. Perfect for summer celebrations.

HardFrenchServes 12

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Source Video
2h 42m
Prep
2h 36m
Cook
38m
Cleanup
5h 56m
Total

Cost Breakdown

$53.51
Total cost
$4.46
Per serving

Critical Success Points

  • Bake blondie base to proper doneness
  • Freeze each layer fully before adding the next
  • Temper the pastry cream to avoid curdling
  • Achieve correct temperature (34‑35°C) for mirror glaze
  • Use gelatin correctly to set mousse and marmalade

Safety Warnings

  • Handle hot sugar and cream with care to avoid burns.
  • Gelatin must be fully dissolved; avoid lumps that could cause choking.
  • Use oven mitts when handling hot pans.
  • Do not consume raw eggs; pastry cream is cooked to safe temperature.

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