Recipe for Raspberry Layers

Preparation of the whipped cream: Place the mixing bowl and whisk along with the cream in the freezer for 15 minutes. Pour the cream into the bowl and start whisking at maximum speed. Meanwhile, mix the sugar with the stabilizer. When streaks start to appear on the surface of the cream, add the mixture gradually. Once the whipped cream is firm, transfer it to a piping bag. Keep cool.

Preparation of the dough: Preheat the oven to 180°C. Place a sheet of parchment paper on a baking tray and sprinkle with powdered sugar. Roll out the dough on a work surface and cut out a 20 cm circle. Trim the edges of the circle and remove the excess dough (reserve the scraps for later use). Prick the dough and sprinkle with powdered sugar. Place this dough on the prepared parchment paper on the baking tray and sprinkle again with powdered sugar. Cover it all with another sheet. Repeat the process a second time. Cover with another baking tray and place empty ramekins on top for weight. Bake for about 30 to 35 minutes. Let cool on racks.

Preparation of Swiss meringues: Mix the powdered sugar, eggs, and food coloring. Whip over a water bath for 10 minutes (the sugar should be melted by the end of cooking). Whisk the mixture for 6 minutes. Stop the mixer and add the icing sugar. Whip again for 1 minute. Form meringues into sticks using a piping bag fitted with a round nozzle. If you have a piping syringe, also make small flowers on a silicone baking mat. Bake for 80 minutes at 80°C. Remove them at the end of cooking to cool at room temperature.

Preparation of the raspberries: Do not wash the raspberries as they are very sensitive to water; remove the stems if needed. Split them in half to keep the prettiest ones for the top of the cake. Set aside in the refrigerator until ready to use.

Assembly of the cake: Place a puff pastry on the serving platter or on a baking sheet (I put a bit of whipped cream under the pastry, as it tends to slide.). Start by piping whipped cream all around to a height of about 2 cm. Distribute half of the raspberries, spacing them out. Once the first layer is filled, place the second puff pastry on top, pressing down gently.

To finish Assembly of the cake 2nd layer and decoration: Repeat the same layer without shifting the whipped cream (I find it looks nicer). Place a few mint leaves and cross some meringue sticks. Distribute the flowers all around. Since I had some raspberries left, I made a small pile in the center between the meringue sticks. Set aside in the refrigerator.