Recette : le framboisier de Philippe Conticini et Jeffrey Cagnes

Experience or relive our recipe live with Philippe Conticini and Jeffrey Cagnes! A magnificent raspberry cake created collaboratively, whose secrets they reveal for Fou de Pâtisserie. Genoise sponge cake 110g egg (2 eggs) 115g 50% almond paste 35g melted butter 22g flour 1.5-2g baking powder 50g egg whites 15g granulated sugar Raspberry almond paste 125g almond paste 10g raspberry powder Mousseline cream 110g whole milk 30g egg yolks 35g granulated sugar 10g cornstarch 3g gelatin (1 1/2 sheets) 60g butter 125g whipped cream 3 vanilla beans Raspberry confit 60g fresh raspberries 32g fresh cherries 8g blackcurrant purée 20g lemon juice 12g lime juice 8g NH pectin 24g granulated sugar 3g fleur de sel 1 lime zest