Cherry Raspberry Cake
With ladyfinger sponge, cherry raspberry compote, vanilla rose mousse, white chocolate whipped ganache, and rocher glaze
A light and elegant summer cake with layers of soft ladyfinger sponge, juicy cherry-raspberry compote, and airy vanilla rose mousse. It’s dipped in a pink chocolate almond glaze for crunch and color, then topped with white chocolate whipped ganache, fresh cherries and raspberries.
The textures come together beautifully—jammy fruit layered over tender sponge, set inside a delicate mousse that’s just sweet enough to let the berries shine. A touch of rose water in the mousse (optional, but lovely) adds a subtle floral note that complements the berry flavors. The rocher glaze adds a crisp finish, while the ganache piping and fresh fruit make it feel lush and celebratory.
Perfect for a summer celebration or as a make-ahead dessert when cherries and raspberries are at their peak.
Hope you enjoy!
Recipe’s for an 18cm ring mold with a 16cm insert.
Ladyfinger sponge (makes about 2 16cm sponges):
45g egg yolks
45g sugar (1)
60g egg whites
25g sugar (2)
30g all-purpose flour
Zest of half a lemon (optional)
Whip the yolks with sugar (1) until pale and thick.
In a separate bowl, whip the egg whites with sugar (2) to soft peaks.
Fold the yolk mixture into the egg white mixture, then sift in the flour and add lemon zest. Fold until well combined.
Pipe to a thickness of about 1.3-1.5cm into a 16cm mold or onto a tray lined with parchment paper.
Bake at 180C for about 10 minutes until lightly golden and springy. Let cool, then freeze for at least 30 minutes until firm.
Raspberry puree (for cherry raspberry compote):
260g frozen raspberries
30g sugar
Place the frozen raspberries and sugar in a saucepan. Bring to a boil, stirring often.
Remove from the heat, then blend until smooth. Strain through a fine sieve. Weigh out 220g of the puree for the compote.
Cherry raspberry compote:
220g raspberry purée