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Raspberry Fig Cake
4.9 from 138 votes

Raspberry Fig Cake

Raspberry Fig Cake combines a chocolate sponge base with two layered mousses: tart raspberry and caramelized fig. The sponge is rich with dark chocolate and balanced by airy egg whites, while the raspberry mousse adds fruitiness and the fig mousse a sweet caramel depth. The cake offers a complex range of flavors and textures.

Prep Time
15 mins
Cook Time
45 mins
Additional Time
5 hrs
Total Time
6 hrs
Servings: 12 servings
Course: Dessert
Cuisine: International

Ingredients

Sponge
  • 4 egg large
  • 150 g butter
  • 150 g dark chocolate
  • 120 g sugar
  • 20 g starch
  • 100 g flour
  • 1/4 tsp salt
  • 1 tsp vanilla extract
Raspberry mousse
  • 200 g raspberry
  • 50 ml water
  • 200 ml yogurt
  • 50 g sugar
  • 5 g gelatin
  • 250 g whipping cream
  • 1 tbsp vanilla sugar
Caramelized fig mousse
  • 100 g sugar
  • 2 fig large
  • 200 g yogurt
  • 5 g gelatin
  • 250 g whipping cream
  • 1 tbsp vanilla sugar

Instructions

Sponge:
    Cup of Yum
  1. Put the butter and chocolate in a small thick-bottomed saucepan over a low heat and aloow it to melt. Stir gently from time to time. When the mixture is smooth, turn off the heat.
  2. Incorporate the egg yolks into the chocolate cream, one at a time. Stir well after each one, to ensure it is well combined.
  3. Mix the flour with the starch and then incorporate it into the chocolate cream. Mix everything together and then add the vanilla.
  4. Put the egg whites and salt in a mixer bowl and mix until you get a firm foam consistency. Incorporate the egg whites into the mixture with gentle, upward movements.
  5. Preheat the oven to 180 °C (356° F) and line a 25/35 cm (10 x 14 inches) baking tray with parchment paper. Pour the mixture into the pan and smooth it out.
  6. Bake for 20-23 minutes or until it passes the toothpick test. Remove the tray from the oven and leave the cake to cool.
Raspberry mousse:
  1. Add together the raspberries, water, and sugar and cook them over low heat. Squeeze in a little lemon juice. Turn up the heat and bring the mixture to a boil.
  2. When it starts to boil, reduce the heat and simmer for 10 minutes, until the liquid is reduced by half, leaving a beautiful, aromatic jam. Strain the jam, pressing it with a spoon to extract as much liquid as possible.
  3. Hydrate the gelatin in 3 tablespoons of cold water. After 5 minutes, add it to the raspberry cream. Stir in the yogurt and refrigerate until it reaches the right consistency for a mousse. It should be quite firm, but easy to handle.
  4. Mix the whipping cream (cold) with a tablespoon of vanilla sugar until it becomes frothy, and sticks to the whisk. Incorporate the mixture into the raspberry cream with upward movements. Pour it over the cake and refrigerate.
Fig mousse:
  1. Place the sugar in a pan and let it caramelize. When you get a golden/amber caramel, add in the chopped figs. Leave them over a low heat until they soften and are homogenized with the sugar. No more than 5 minutes.
  2. Pour the mixture into the blender and pulse a few times to finely grind the figs, but without turning them into a paste.
  3. Hydrate the gelatin in 3 tablespoons of cold water. After 5 minutes add it to the figs. Stir in the yogurt and refrigerate the mixture.
  4. Make a firm whipped cream for this mousse. Incorporate it into the fig cream and pour it on top of the raspberry cream. Refrigerate the cake for 4-5 hours, until the mousse is firm enough to get a clean cut.
  5. Slice the cake with a sharp knife. Decorate with pieces of fig and serve.
Enjoy!

Notes