Perfect for your child's birthday party, this Magic Raspberry Cake is effortless to make, visually stunning, and utterly delicious. As a professional baker with years of experience, I recommend starting with 4 egg yolks beaten with 150 g sugar. Stir in 125 g melted butter and the seeds from a vanilla pod. Gradually incorporate 115 g sifted flour, followed by 50 cl lukewarm milk and 1 tablespoon water. Whip 4 egg whites to stiff peaks and gently fold in—the batter should flow like pancake batter. Butter and flour a baking dish, scatter 250 g fresh raspberries, and pour over the batter. Bake at 160°C for 1 hour until golden and slightly jiggly. Refrigerate for at least 4 hours. Before serving, dust with icing sugar and garnish with extra raspberries.
With end-of-year celebrations nearing, impress your guests with these homemade raspberry jellies. Drawing from trusted patisserie techniques, prepare 48 mini half-spheres by mixing 5 g yellow pectin with 30 g sugar. Heat 250 g raspberry purée, add the pectin-sugar mix, and bring to a boil while stirring. Incorporate 250 g sugar and 50 g glucose, cooking to 105°C. Off the heat, stir in juice from half a lemon. Pour into silicone molds and set overnight at room temperature. Roll in crystal sugar for a sparkling finish—elegant and irresistible!
Elevate your gatherings with this vibrant twist on the classic mojito—a favorite among mixologists for its fresh, fruity punch. For one glass, squeeze half a lime over 2 tsp cane sugar. Add a handful of fresh mint leaves and 5-6 fresh raspberries to the base, then muddle gently. Pour in 6 cl rum, fill with crushed ice, top with sparkling water or lemonade, and stir well. Cheers to unforgettable evenings!
