Name: Classic French Framboisier Cake with Raspberry Cream
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 3 h
Yield: 6
Ingredients: 100 g Egg yolks; 164 g Superfine sugar; 200 g Egg whites; 164 g All-purpose flour; Superfine sugar for dusting; Confectioners' sugar for dusting; 16 g Gelatin; 1000 g Whipping cream; 7 pcs Vanilla beans, split and scraped; 200 g White chocolate; 450 g Whole milk; 50 g Whipping cream; 2 pcs Vanilla beans, split and scraped; 90 g Superfine sugar; 25 g Custard powder; 25 g All-purpose flour; 90 g Egg yolks; 30 g Cocoa butter; 13 g Gelatin; 50 g Unsalted butter; 30 g Mascarpone; 450 g Vanilla ganache; 600 g Pastry cream; 300 g Raspberry juice; 30 g Superfine sugar; 4 g Agar agar; 1 g Xanthan gum; 200 g Fresh raspberries; 340 g Sous vide raspberries (Cooked in vacuum bag at 90°C for 1 hour); Kirsch

A refined French Framboisier cake made with soft ladyfinger sponge, whipped vanilla ganache, silky pastry cream, fresh raspberries and vibrant raspberry gel.

A Delicate French Classic with a Raspberry Twist 🍓

This Classic French Framboisier Cake with Raspberry Cream is a bright, elegant spin on the iconic Fraisier—celebrating the natural sweetness of raspberries and the lightness of French pastry techniques. With its soft ladyfinger sponge, silky pastry cream, whipped vanilla ganache and a vivid raspberry gel, this show-stopping cake delivers a perfect balance of freshness, creaminess and fruit-forward intensity.

If you love refined pâtisserie, this masterpiece brings together several classic components into one beautifully 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 a raspberry gel gives this cake its signature texture: airy, creamy and vibrant all at once. Perfect for birthdays, celebrations or when you simply want to bring a French pastry moment to your home kitchen. 🇫🇷

Building the Perfect 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 soak up kirsch and carry all the luscious layers.

Vanilla Ganache & Silky Pastry Cream—A Luxurious Duo 🤍

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, stable yet pillowy—a perfectly balanced filling that pairs beautifully with raspberries.

Raspberry Gel with Fresh & Sous-Vide 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 jammy, bright, ruby-red layer that contrasts beautifully 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 iconic border. Inside, layers of vanilla cream, sponge and raspberry gel come together into a beautiful cross-section.

A thin layer of raspberry almond paste on top gives a polished, professional bakery finish.

Once chilled and unmolded, the cake reveals its striking pattern—perfect for elegant entertaining.