This Raspberry Rhapsody had an interesting start. This is actually based on the Hungarian cake, Rigo Janci. I introduced it as that and I couldn’t get anyone to buy it. I finally tracked down the reason. It seems the chefs didn’t know how to pronounce it. Not wanting to look bad, they just skipped over it.
So, I just changed the name to Raspberry Rhapsody and it took off and became a good seller.
This Raspberry Rhapsody employs one of the moistest sponge cakes to be found. There is one little trick I found at the bakery that ensures this moisture. Immediately upon coming from the oven, the top of the layers are covered directly with foil until cool. This has the effect of steaming the sponge keeping it flexible and moist.
The important thing with any cake in the foam category is to beat the egg whites to the stage in which they will fold into the egg mixture without losing their air. The air in the whites and the yolk mixture is essentially what makes the cake rise. If the whites are too stiff, they won’t fold in properly and you will have what I refer to as “clouds” in your cake where it bakes up with pockets of unincorporated whites. Worse yet, the cake will be dry. Also, the whites become deflated because it takes so much folding they lose their air. If in doubt, it is better to under beat a bit than overbeat as the under beaten whites will fold in smoothly without trouble.
To ensure that the cake layers fits tightly into a 9″ pan for assembly, the sponge must be baked in 10″ pans. However, if you don’t have 10″ pans, use 9″ pans and the ganache can be trimmed even with the cake after assembly. I am using 10″ layers for this cake.
I changed the chocolate raspberry ganache for this Raspberry Rhapsody because at the bakery I had access to specialty ingredients that are not available to the consumer. But however you make it, it is a smooth and creamy combination of chocolate and some kind of seedless raspberry product. In this case, I use seedless red raspberry jam. The ganache must be made at least a day ahead but can be made a week ahead and kept refrigerated.
The Raspberry Rhapsody gets a further infusion of raspberry with the soaking syrup combining brandy with the same raspberry jam with which to brush the layers. Whenever using a soaking syrup, the layers are turned upside down for the best absorption of the syrup. The tops of layers of a cake often have a slight skin on them which prevents the syrup from penetrating completely.
At the bakery, I did not add the edging shown in this version of the Raspberry Rhapsody. But the glaze for the top makes enough to finish it and you won’t have any left over. We originally just finished the sides of the cake with the sprinkles after releasing.
There is also a method of filling a cake with a soft layer like ganache or mousse that will slide if not contained. We used 9×3″ cheesecake pans to assemble the cake until it sets as you will see below.
This Raspberry Rhapsody Cake can be frozen entirely made as long as it is defrosted in the refrigerator a day or two prior to serving.
Chocolate Raspberry Ganache – this has to be made at least one day in advance or can be made up to a week ahead.2 1/ 4 cups heavy or 40% cream
1/2 cup seedless red raspberry jam or preserves
12 ounces semisweet or bittersweet chocolate (340 grams)
Whisk together the cream and jam in a heavy saucepan. Heat until very hot and steaming but not boiling. Remove from the heat and add the chocolate. Make sure the chocolate is submerged in the hot liquid. Let sit for several minutes then whisk gently to mix.Use a rubber spatula to get into the edges of the pan to make sure all the chocolate is incorporated and the ganache has no lumps.
Pour into a container, cool and refrigerate until needed. Yield: 4 cups
Chocolate Spongecake – go here for how to photo
3/4 cup sifted cake flour (75 grams, 2 1/2 ounces)
1/4 cup sifted cocoa (25 grams, 1 scant ounce)
1/4 teaspoon baking powder
6 eggs separated
2/3 cup sugar, divided (140 grams, 5 ounces)
1 teaspoon vanilla
Preheat the oven to 350°F. Prepare the pans by spraying two 10″ round cake pans* with cooking spray. Spray the center only of the pan, lining with parchment paper and spray only the center of the paper. Do not spray sides of the pan. This ensures a flat layer. Set aside.
Sift together the flour, cocoa and baking powder, mixing well. Set aside.
Combine the egg yolks, 1/3 cup sugar (70 grams or 2 1/3 ounces) and vanilla in a mixing bowl fitted with the whisk attachment. Beat until very thick and very pale yellow. It is important in the beginning to scrape the bottom of the bowl several times to make sure all of the eggs are being incorporated. Set aside.
In a clean mixing bowl with a clean whisk, beat the egg whites until soft peaks form. Slowly add the remaining 1/3 cup sugar (70 grams or 2 1/3 ounces) and beat until fairly stiff.
Place the egg whites over the egg yolks and add half the flour/cocoa mixture. Fold together. Fold in the remaining flour/cocoa. Gently pour half the batter into each pan (250 grams or 9 ounces each) and spread out evenly.Bake 10 to 12 minutes. The top will spring back when lightly touched.Immediately cover directly by placing foil on top of the cake layer and putting it on a rack to cool completely.
*9″ round cake pans can be used if necessary.
Raspberry Soaking Syrup
1/4 cup seedless red raspberry jam
1 tablespoon brandy or water
Whisk together until smooth. Set aside.
Assembly of the Raspberry Rhapsody
Chocolate Raspberry Ganache
2 10″ chocolate spongecake layers
Raspberry Soaking syrup
Dark Satin Ganache, below
9×3 inch Cheesecake or springform pan
Place the ganache in a mixing bowl. Beat on medium until it will stand up and is no longer runny. Set aside.Turn one layer of cake out of the pan and remove the paper. Place the cake into the pan, bottom side up, by forcing the 10″ layer into the 9×3″ cheesecake or springform pan. Because of its flexibility, it will fit tightly into the pan. Flatten it into the pan.If using a 9″ cake layer it will not fit as tightly into the pan.Brush the layer with half of the raspberry soaking syrup. As you can see the 10″ cake fits very well and tightly into the 9″ pan.Spread all of the ganache evenly over the layer.
Place the second layer of chocolate spongecake, upside down, on top of the ganache. Brush with the remainder of the raspberry soaking syrup. Let sit for a few minutes while the Dark Satin Ganache is made.Dark Satin Ganache – for how to photos go to Lamington Torte
1/2 cup 40% cream
1/4 cup corn syrup (70 grams or 2 1/2 ounces)
10 ounces semisweet chocolate (285 grams)
5 tablespoons butter (75 grams 2 1/2 ounces)
In a small saucepan, bring the cream and corn syrup to a boil. Submerge the chocolate and butter and let sit for several minutes until the chocolate and butter melt. Whisk gently to mix completely. Chill while preparing the remaining recipes.
Yields: 2 cups or 510 grams or 18 ounces.
Finishing the Raspberry Rhapsody
Pour half of the Dark Satin Ganache over the top layer of cake. Rotate the pan so the ganache will cover the top evenly.Refrigerate 8 hours or preferably overnight to set up.After setting up, release the cake by heating the edges with a hair blower. Do not overheat it or you will melt the ganache.Place the cake on a large round can and drop the sides of the pan.
With the aid of pancake turners, transfer the cake to a cake board or plate.
Finish the edge with the ganache.Cover the sides with sprinkles. Place the sprinkles in a pan with deep sides. I used a 9×13 inch pan here. Holding the cake in your left hand and over the pan of sprinkles, scoop up a handful of sprinkles in your right hand and pat them onto the cake, letting the excess sprinkles fall back into the pan. Repeat around the edges of the cake.Optionally, finish the edges with a number 4 open tip.
Refrigerate to set up.
To serve, let the Raspberry Rhapsody sit at room temperature for about 30 minutes. Cut with a hot knife for the best looking cut.
Note: This cake can be frozen completely made as long as it is thawed in the refrigerator a day or two before serving.
Serves 12 to 14.