White marquise

Method

1. Prepare the raspberries in liqueur. Place the raspberries in a bowl and add enough raspberry liqueur to cover. Leave for several hours (or overnight) to marinate.

2. Make the raspberry syrup. Place the caster sugar and water into a heavy based saucepan and bring to the boil. Remove from the heat, add the raspberry liqueur and set aside.

3. Make the dark ganache. Pour the cream into a saucepan and slowly bring to the boil. Remove from the heat and add the dark chocolate, stirring constantly until the chocolate has melted and the mixture is smooth and glossy.

4. Take one of the prepared sponge cakes and place in the bottom of your chosen cake ring or mould. Brush with some of the raspberry syrup. Pour over some of the dark ganache and add some of the marinated raspberries. Repeat the layers until you reach the top of the mould. Leave overnight in the freezer.

5. The following morning, make the white ganache. Pour the cream and glucose into a saucepan and bring gently to the boil. Add the white chocolate, stirring stir gently but thoroughly, until the chocolate has melted and the mixture is smooth and glossy.

6. Remove the cake from the freezer and ease it carefully out of the mould (gentle use of a blow torch may help). Turn the cake onto a wire rack and pour over the warm white ganache, using a palette knife to give a smooth finish. Transfer the cake to a serving plate and leave to set.

Cook's Notes:
If you are going to use the cake as a wedding cake, you will need to make two additional smaller cakes (usually decreasing in size by 5cm). You will then need to use some 'catering rod' (available from cake decorating shops) inside the bottom two cakes to make sure they don't collapse.

Comments                        add a comment

Be the first to add a comment...

Ingredients

For the raspberries in liqueur:

250g fresh raspberries, (or frozen if out of season)
raspberry liqueur, to cover

For the raspberry syrup:

200g caster sugar
200ml water
200ml raspberry liqueur

For the dark ganache:

500ml double cream
500g dark chocolate, 70% cocoa solids, roughly chopped

For the sponge:

4 ready made sponge cakes, with a diameter of 20cm and a depth of 5mm (use any preferred recipe)

For the white ganache:

250ml double cream
100g glucose syrup
250g good quality white chocolate, roughly chopped

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Real Italian food for real food lovers
Save money on shopping bills
Competitions: great prizes up for grabs