Raspberry-Filled Genoise Sponge Cake
Two layers of Genoise sponge cake filled with raspberry jam, topped with Italian meringue, sprinkled with sliced almonds, and caramelized with a kitchen torch.
Ingredients
Genoise sponge cake (split into two layers, see page 351)
1
Dessert syrup (raspberry liqueur for flavoring)
to taste
Raspberry jam (see page 538)
to taste
Italian meringue frosting (see page 213)
to taste
Sliced almonds
to taste
Fresh raspberries (for decoration)
to taste
Powdered sugar
to taste
Instructions
1
Filling
Brush one layer of cake with syrup and spread the raspberry jam evenly. Brush the bottom of the second cake layer with syrup, place it on top of the first layer, and brush the top with syrup.
2
Frosting
Cover the top and sides of the cake with Italian meringue frosting, smooth it with a spatula, and decorate the top using a piping bag.
3
Decoration
Press sliced almonds along the bottom edge of the cake's sides. Use a torch to lightly brown the meringue frosting.
4
Finishing
Decorate the top with fresh raspberries and dust with a pinch of powdered sugar.
