HELLO! This may be one of the most ambitious projects I have ever attempted, but the results were well worth it I promise you! I mean, just LOOK at it. I have never felt more like a contestant on the Great British Bakeoff and it was so fun. The other day I was scrolling through Instagram as one does, and came across this masterpiece by Zoë François of the blog Zoë Bakes and I immediately began plotting. The recipe below was adapted from that very recipe, with a few minor flavor changes including raspberry jam instead of blackberry, and dark chocolate for the ganache. Be warned, this is not a quick recipe, and there are a lot of different pieces and parts, so prepare to have a whole day set aside for this. Put on your comfiest clothes, put on a movie (I watched Solo while I baked this and simply had a blast) or your favorite cooking music, and have lots of iced coffee at the ready, you GOT this.
This weekend was completely free of obligations and plans, which are my favorite kinds of weekends. I get to tackle so many baking and cooking projects in two days it feels like I might as well move into the kitchen. Saturday’s projects were this cake and some shrimp scampi for dinner, and Sunday brought this fall’s first of many apple pies (recipe for that coming soon, it’s my pride and joy)! Now if only the weather outside matched my fall mood. All in good time I guess!
Before we start, here are your 5 things to be happy about today!
ONE. Hot apple cider with mulling spices.
TWO. Marathoning a movie series on a rainy day.
THREE. Switching out your summer wardrobe for your thickest sweaters.
FOUR. Running through a corn maze as an adult and having just as much (if not more) fun.
FIVE. Homemade breakfast sandwiches with the crispiest bacon.
Serves: 6 to 8 people
Prep/Assembly Time: 1 hour
Bake Time: 12-15 minutes
Inactive Time: ~2 to 3 hours
3 eggs, room temperature
90 grams sugar
3 egg whites
30 grams sugar
115 grams almond meal
28 grams flour
Raspberry Swiss Meringue Buttercream
½ cup egg whites (from 3 to 4 eggs)
1 cup sugar
3 sticks unsalted butter, room temperature
Kosher salt (a pinch!)
1 tsp vanilla bean paste (or vanilla extract)
¾ cup raspberry jam
Dark Chocolate Ganache
12oz. dark bakers chocolate
12oz. heavy cream
½ cup egg whites
1 cup sugar
1 tsp vanilla bean paste (or vanilla extract)
*Fresh Raspberries for topping
Almond Joconde Steps
ONE. Preheat your oven to 350ºF. Line an 11″ x 16″ baking sheet with parchment paper, then brush with butter to prevent the cake from sticking. In a large bowl, sift together the almond meal and flour, then set aside.
TWO. In the bowl of your stand mixer, whip the whole room temperature eggs and the 90 grams of sugar until the mixture has tripled in size and, when drizzled, forms ribbons that hold their shape momentarily before disappearing back into the rest of the egg. It should take about 7 to 8 minutes. Gently fold this mixture into the almond meal mixture.
THREE. In the clean bowl of your stand mixer, whip the three egg whites and the 30 grams of sugar until stiff peaks form. Fold this mixture into the rest of the cake batter. Pour into the prepared baking sheet and spread evenly with an offset spatula. Bake for 12 to 15 minutes, until the top is lightly golden. Allow to cool completely.
Raspberry Buttercream Steps
ONE. In the bowl of your stand mixer, mix the ½ cup egg whites and the 1 cup of sugar until thick and combined. It will be very grainy. Set this bowl over a pot of boiling water (a double boiler situation!), and heat, stirring occasionally with a rubber spatula, until the sugar has completely dissolved.
TWO. Transfer the bowl back to the mixer and beat the egg whites until stiff, glossy peaks form and the egg whites are back down to room temperature.
THREE. Once the egg whites are the right texture and temperature, add the butter in, two tablespoons at a time, until completely incorporated. Some notes about this: if the egg is still too hot and the butter starts to melt, put the whole thing in the fridge for a while to cool it down. If, while you’re adding the butter, the mixture begins to look like it’s curdling, don’t panic!! This happens, but if you keep mixing, it will fix itself.
FOUR. Once all the butter is added, continue to mix for another minute, until the frosting is thick and glossy again. Add in the vanilla, salt, and raspberry jam and mix with a rubber spatula until fully incorporated.
FIVE. Dollop the frosting over the completely cooled cake and spread with an offset spatula. It’s important that the frosting is as even and flat on top of the cake as possible, as it will make stacking much easier later. Chill the cake until the frosting is set.
Chocolate Ganache Steps
ONE. In a heavy-bottomed saucepan, heat the heavy cream until simmering, then remove from heat. Add in the chopped chocolate and swirl to ensure that all the chocolate is covered by the hot cream. Allow to sit for 3 minutes.
TWO. After 3 minutes, whisk the mixture together, as the heat from the cream will have melted the chocolate by now. Let the ganache cool before spreading on the cake so as not to melt the frosting.
THREE. When the ganache is cool and the cake is set, spread the ganache evenly over the buttercream and smooth with an offset spatula. Chill until the chocolate is solid.
Cake Assembly Steps
ONE. Once the cake is chilled and completely set, run a hot knife around the edges to loosen the cake and the chocolate from the tray. Wrap the top of the cake with plastic cling wrap, and place another (same size) baking sheet on top of this, with the bottom of the baking sheet touching the plastic wrapped top of the cake. Flip the whole thing upside down so that the ganache side of the cake is now on the bottom. Remove the original baking sheet and peel the parchment paper off the bottom of the cake.
TWO. Flip the cake back to right side up by placing the bottom of the original baking sheet on top of the cake and turn upside down again, then peel the plastic wrap off the ganache side of the cake. At this point, you should have your cake sitting on an inverted baking sheet (to make it easier to slice) with the ganache on top and the cake on the bottom.
THREE. Using a heated knife (keep a large glass of boiled water nearby to dip your knife in as you slice), trim off any uneven edges of your sheet cake so that all the sides are perfectly straight.
FOUR. Using a ruler to keep measurements exact, turn your tray so that the long side is vertical. Cut the cake into thirds on the long side (the 16″ side), so that you have three long strips of cake. Then, turn the tray so that the long side is horizontal, and slice in half so that you have 6 even rectangles of cake. *If at any point the ganache starts to get soft, place the cake back in the fridge until everything is set again.
FIVE. To assemble, take a long spatula and place one cut rectangle onto your desired serving tray. Repeat with each rectangle, making sure that the sides all match up and the cake doesn’t end up lopsided. Top the finished cake with even rows of raspberries.
Meringue Topping Steps
ONE. This step is optional, but it looks so pretty so 10/10 would recommend. In the bowl of your stand mixer, mix together the egg whites and sugar until stiff and glossy. Mix in the vanilla extract/ vanilla bean paste. Dollop or pipe the stiffened meringue over the raspberries, making spikes and swirls with the back of a spoon. Using a kitchen torch, toast the meringue until golden.
You DID IT!!! I’m so proud of you, it’s been quite a journey!! xoxoxoxoxoxD