Classic French Framboisier Cake with Raspberry Cream

A French Raspberry Layer Cake

This Classic French Framboisier Cake with Raspberry Cream uses the structure of a Fraisier with raspberries as the main fruit. With soft ladyfinger sponge, pastry cream, whipped vanilla ganache and raspberry gel, the cake balances freshness, creaminess and fruit flavor.

The recipe brings several classic components into one layered celebration cake.

What Makes a Framboisier Special?

Unlike the traditional Fraisier, which uses strawberries, the Framboisier showcases raspberries—giving the cake a more delicate acidity, deeper colour and an aromatic fruitiness. Paired with vanilla-rich creams and a soft sponge, it’s a dream dessert for raspberry lovers.

The combination of ladyfinger sponge, whipped vanilla ganache, pastry cream, and raspberry gel gives this cake its signature texture: airy, creamy and bright.

Building the Ladyfinger Sponge

The base of this cake is a classic ladyfinger-style sponge—light, airy and designed to absorb just enough moisture while holding the structure of the cake. Whipping egg yolks and whites separately ensures maximum lift, while dusting with superfine and confectioners’ sugar adds that delicate crispness on top.

Once baked, the sponge cools into a flexible, soft base ready to absorb kirsch and carry the cream layers.

Vanilla Ganache and Pastry Cream

A hallmark of French cakes like the Fraisier and Framboisier is the hybrid cream, made by folding together:

• Whipped vanilla ganache infused with seven whole vanilla beans
• Silky pastry cream enriched with cocoa butter, butter and mascarpone

This combined “vanilla cream” is rich yet light and stable enough to pair with raspberries.

Raspberry Gel with Fresh and Cooked Fruit

The raspberry gel layer is what sets this Framboisier apart. It uses:

• Fresh raspberry juice
• Agar-agar for a clean set
• Xanthan gum for smoothness
• Fresh raspberries
• Sous-vide raspberries for an intensified flavour

This creates a bright red layer that contrasts with the creamy components.

Assembling Your Framboisier Cake

As with a traditional Fraisier, halved raspberries are lined around the inside of the mold to create the border. Inside, layers of vanilla cream, sponge and raspberry gel create a clean cross-section.

A thin layer of raspberry almond paste on top gives a neat finish.

Once chilled and unmolded, the cake reveals its raspberry border.

Why This Recipe Works

• A French pastry project with clear components
• Bursting with raspberry flavour from multiple textures
• Balanced sweetness, fruity acidity and creamy richness
• A centrepiece cake for special occasions
• A great way to practice multiple pâtisserie techniques

This Framboisier is a raspberry-focused cake with soft sponge, cream layers, fruit gel, and a clean chilled finish.