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Raspberry Tea Cake
 
 

RASPBERRY TEA CAKE

Original recipe by Chef Kimberly Lin
Category: Cakes and Tarts
Difficulty: Easy
 Serves 30- 6cm tartlets.

INGREDIENTS

Crème pâtissière
240 g egg yolks
40 g crème pâtissière powder
250 g sugar
1 vanilla pod
1 L milk
60 g cornflour
100 g butter

Frangipane
245 g butter
245 g icing sugar
185 g eggs
310 g powdered almonds
30 g crème pâtissière powder
30 g dark rum
555 g crème pâtissière

Sweet pastry
150 g butter
95 g icing sugar
50 g whole eggs
250 g strong white flour
35 g powdered almonds

Waina cream
1L heavy whipping cream
vanilla pod
150 g sugar
8.5 g gelatin
160 g WAINA 35%

Raspberry jelly
2 kg frozen raspberries
20 g sugar
1 L raspberry juice
50 g sugar
10 g gelatin
2 g cream of tartar 

 

INSTRUCTIONS

Crème pâtissière
  • Mix and whisk the egg yolks, crème pâtissière powder, sugar and cornflour.
  • Bring the milk and vanilla to the boil.
  • Take out the vanilla then bring the liquid to the boil again.
  • Pour one-third of the hot milk into the egg mix.
  • Pour this mixture into the boiling milk, stirring all the while.
  • Let it boil for 3 minutes, stirring constantly, then add the butter.
  • Mix thoroughly. Pour it out onto a tray and place plastic wrap over the surface.  

  

Frangipane 
  • Beat the butter and sugar – You should only do this lightly, or the frangipane might rise and then collapse again during the bake.
  • Gradually add the eggs. 
  • Add the powdered crème pâtissière, powdered almonds and rum.
  • Smooth out the crème pâtissière to get rid of any lumps, and add it to the frangipane mix.

 

Sweet Pastry
  • Beat the butter and icing sugar until you obtain a creamy mixture. 
  • Add the eggs, flour and powdered almonds. Mix. Turn over the dough and spread it evenly onto a baking tray with a raised edge.
  • Store it in the refrigerator.
  • Flatten your dough to a thickness of 2cm. 
  • Cut out 9cm disks to create 6cm tartlets.
  • Store your tartlets in the refrigerator before you fill them.

 

Waina Cream
  • Combine the cream, vanilla and sugar and then heat them up.
  • Do not boil. Add the rehydrated gelatin and sieve through a fine-mesh sieve. Melt the WAINA 35%.
  • Pour the hot cream into the melted chocolate, adding it in thirds as you would for a ganache. Mix thoroughly.
  • Cover the surface with plastic wrap, and leave it to cool completely.

 

Raspberry Jelly
  • Mix the raspberries and sugar together in a bowl.
  • Set these to one side and cover their surface with plastic wrap. 
  • Place the bowl above some simmering hot water for 1 hour until a clear juice forms. Sieve through a chinois and leave to one side for a few hours. Only keep the juice.
  • Heat the raspberry juice and add the gelatin and sugar mixture. Bring it to the boil, add the cream of tartar and boil again.
  • Put the juice in the refrigerator until it sets and is completely cooled. Use an electric mixer to mix the set jelly – Blend it twice until you obtain a homogeneous consistency. Sieve through a chinois.
  • Seal in a hermetic container to get rid of any air bubbles.

 

Assembly & Finishing

  • Line your 6cm tart rings with sweet pastry.
  • Use a piping bag to pipe on 10-15g of Marco Polo jelly (Gelée Extra de Thé - Marco Polo by Mariage Frères).
  • Use a piping bag to pipe 20g of frangipane onto the jelly.
  • Bake the tartlets at 320°F (160°C) for 24 minutes until they take on a golden brown color, then leave them to cool.
  • Whip the Waina cream until it has a firm consistency.
  • Use a piping bag to pipe a ring of cream onto the edges and fill the center with the raspberry gel.
  • Finish off with a disk of WAINA 35% and a few leaves of lemon balm.