Eric Lanlard, master patissier and twice winner of the prestigious Continental Patissier of the Year at the British Baking Awards, has earned himself an international reputation for superlative cakes with an impressive A-list clientele and a global fan base.
Having trained in France, Eric moved to London where he ran the patisserie business for Albert and Michel Roux Snr. He stayed there for five years before launching his own business and now creates cakes for his South West London cake emporium – Cake Boy. www.cake-boy.co.uk
So two years ago I mage his Sacher and Raspberry Cake with Framboise Liqueur. This cake is very, very rich since it’s all made out of chocolate ganache, which is clear and simple – chocolate truffle.
SACHER AND RASPBERRY CAKE
- 2 X 20cm discs of pre-made sponge cakes
- * A handful of fresh raspberries (about 250g) soaked in Framboise.
For the syrup
- 250ml water
- 300ml Framboise liqueur
- 150g caster sugar
For the ganache
- 250ml double cream
- 250g dark couverture, broken into pieces
For the decoration
- 150g dark chocolate broken into pieces
- 1 block of couverture for shaving
- Handful of raspberries soaked in Framboise
- Chocolate pralines.
How to make sacher and raspberry cake
1. To make the syrup, place the water in a saucepan and bring to the boil. Add the sugar and stir till dissolved. Cool and chill in the fridge for 30mins.
2. Meanwhile, make the ganache. Place the couverture in a heat-proof bowl. Place the cream in a saucepan and bring to the boil then remove from the heat. Pour over the couverture and stir until the mixture is smooth. Leave to cool.
3. Transfer cooled ganache into a piping bag.
4. Remove the chilled syrup from the fridge. Dip the sponge cake disc in the syrup and place in the base of a round 20cm springform cake tin.
5. Pipe a third of the ganache on top and scatter over a handful of Framboise soaked raspberries. Pipe another third of ganache over the raspberries.
6. Dip the second sponge disc in the remaining syrup and place over the raspberry and ganache layer. Pipe the remaining ganache over the top and smooth evenly with a palette knife.
7. Chill the cake in the fridge for 4 hours then remove it from the tin.