Garance Cake
A French-style cake featuring a cinnamon-fig sponge, fig compote, and fresh raspberries.
Ingredients
cinnamon fig soft cake base (amount per layer)
240 g
fresh raspberries (middle layer amount)
70 g
fresh raspberries (decoration amount)
5
neutral glazing gel
to taste
fondant sugar (for tinting)
to taste
food coloring (red and blue-green)
to taste
Instructions
1
Mold Preparation
Use a 19 x 8 cm tin cake mold, 8 cm high. Grease and flour the walls of the mold.
2
Assembly and Baking
Line the mold with 240 g of the cinnamon fig cake base; spread 70 g of fresh raspberries over it; then add another 240 g of cake base on top. Smooth the surface. Place in a 150°C convection oven as quickly as possible and bake for 30 minutes, rotate the pan, then continue baking for another 40 minutes.
3
Demolding
Insert a cake tester into the cake; it should come out clean when removed. Once baked, unmold and invert onto a cooling rack.
4
Filling
Flip the cake over and, using a 5 mm diameter skewer, poke 3 rows of 8 holes. Use a syringe to inject hot liquid fig jam into the holes. Wipe away any jam from the surface. Wrap in plastic wrap for storage.
5
Decoration
Tint the fondant sugar to an extremely pale lavender. Heat the glazing gel to about 45°C and brush it over the cake with a brush, then drizzle the warm fondant sugar over the top using a long-handled spoon. Place 5 fresh raspberries on the top.
