White Raspberry Layer Cake
- 400 grams frozen Raspberries
- 200 grams butter
- 12 egg yolks
- 400 grams Marzipan
- 240 grams sugar
- 13 egg whites
- 120 grams cornstarch
- 120 grams Pastry flour
- 100 grams ground Brittle
- 100 grams Cake crumbs
- 6 sheets white gelatin
- 500 grams powdered sugar
- 400 grams white Couverture
Thaw raspberries. Melt and cool 190 grams (approximately 7 ounces) of butter. Grease 3 springform pans, a 26 cm (approximately 10 inches), 18 cm (approximately 7 inches) and 10 cm (approximately 4 inches) with remaining butter.
Combine egg yolks, 100 grams (approximately 4 ounces) of marzipan, 70 grams (approximately 2 ounces) of sugar and a pinch of salt until foamy. Beat remaining sugar and 12 egg whites until very stiff, stir in 2 tablespoons cornstarch and fold into yolk mixture.
Fold flour, brittle and cake crumbs into batter. Stir in cooled butter.
Fill the 26 cm and 18 cm pan with 3/4 of the dough. Bake the 26 cm pan in an oven preheated to 170°C (approximately 350°F) for about 35 minutes, the 18 cm pan for 25 to 30 minutes. Remove pans and let cool on a wire rack. Bake remaining batter in 10 cm pan until golden. Remove and let cool on a wire rack. Cut all cakes in half horizontally.
Soak gelatin in cold water. Puree thawed raspberries and strain through a sieve. Squeeze out gelatin and dissolve in a water bath. Add raspberry puree to gelatin. Spread one half of each of the cakes with puree mixture. Top with matching layers.
Knead together marzipan and 250 grams (approximately 9 ounces) of powdered sugar. Thinly roll out 3/4 of the marzipan between plastic wrap. Cut out three circles the size of the cakes. Cut 3 strips for trim about 4 cm (approximately 1 1/2 inch) wide and 70 cm (approximately 27 inches), 50 cm (approximately 20 inches) and 30 cm (approximately 12 inches) long.
Coat cakes with remaining raspberry sauce. Press marzipan circles onto the tops of each cake. Press marzipan onto the sides and smooth. Chill for 30 minutes.
Melt white chocolate over a double boiler. Let cool slightly and place in a piping bag with a fine tip. Use white chocolate and remaining marzipan to shape roses.
Put some chocolate in the center of each cake and stack layers, largest on the bottom and smallest on the top. Decorate layers with chocolate. Add roses and decorate, as desired.
Beat remaining egg whites until stiff, stir in remaining powdered sugar and place it in a small freezer bag. Cut off one little corner and decorate the cake edges as desired. Chill to set. Let stand at room temperature for 1 hour before serving.