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Raspberry Puff Cake

By
Test Kitchen
•
Spring/Summer 2018
Spring 2013
A showstopping dessert made with a crisp cream puff shell layered with silky raspberry mousse, white chocolate, and fresh raspberries for a light yet indulgent treat.

Recipe Information

Total Time:
Yield:
12 servings

Ingredients

1 recipe Basic Cream Puff Dough

¼-ounce packet (2¼ teaspoons) unflavored gelatin

⅓ cup lemon juice

2½ cups fresh or thawed, frozen raspberries

½ cup granulated sugar

2 cups heavy cream

⅓ cup confectioners’ sugar

3 ounces white chocolate, melted and slightly cooled

2 cups fresh raspberries

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Directions

  1. Preheat oven to 400°F. Make Basic Cream Puff Dough. For a large shell, spread dough on bottom and halfway up sides of an ungreased 10-inch springform pan.
  2. Bake for 35 to 40 minutes or until entire surface is golden brown. Cool in pan on a wire rack.
  3. For raspberry mousse, in a small bowl stir gelatin into lemon juice; set aside. In a food processor, puree 2½ cups raspberries. Press puree through a sieve placed over a small saucepan; discard seeds. Add granulated sugar to puree in saucepan; bring to boiling over medium heat. Add gelatin mixture; cook and stir 1 minute more or until gelatin is dissolved. Pour ¼ cup of raspberry puree (for glaze) into a small bowl; set aside at room temperature.
  4. Pour remaining raspberry puree (for mousse) into a medium bowl or glass baking dish, to a depth 1 inch or less; cool to room temperature, about 30 minutes.
  5. For raspberry mousse, beat cream and confectioners’ sugar in a large bowl, using a whisk attachment of mixer on medium-high until stiff peaks form. Fold in large amount of cooled raspberry puree. Cover and chill 2 hours.
  6. Depress any bubbles in cooled cream puff shell with the back of a spoon. Spread white chocolate on bottom and halfway up sides of shell. Cool until chocolate is firm.
  7. Fill shell with raspberry mousse and top with fresh raspberries. Spoon raspberry glaze over berries (if glaze becomes firm, heat in microwave for 3 to 5 seconds). Assembled dessert may be chilled in a covered container up to 24 hours before serving.

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