Raspberry Sablé Breton Cake 🍰 | Easy & Delicious!

Raspberry Sablé Breton Cake 🍰 | Easy & Delicious!
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Hey friends! 👋
Ready to bake the world's easiest raspberry Sablé Breton cake?
With just a few ingredients, you can create a stunning dessert that will wow your family and friends.
This Raspberry Sablé Breton Cake is rich, buttery, and topped with a luscious raspberry jelly. Perfect for any occasion! 🌟🍓
Watch the video, follow along, and let's get baking together! Don't forget to share your creations and tag me. Happy baking! 🥳🍰
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Raspberry Breton Cake
*Vanilla Mascarpone Ganache*
- 110ml hot heavy cream
- 50g white chocolate
- 125ml cold heavy cream
- 100g mascarpone
- 50ml vanilla extract
- A pinch of salt
Bring the cream to a boil and pour it over the white chocolate, stirring until smooth.
Add the mascarpone and the cold cream.
Blend with an immersion blender until homogeneous.
Transfer to a clean bowl, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
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*Raspberry Jelly*
- 100g raspberry puree
- 25g sugar
- 2g agar-agar
Mix the agar-agar with the granulated sugar.
Bring the raspberry puree to a boil and stir in the sugar mixture.
Boil for 1-2 minutes.
Pour into a bowl, cover with plastic wrap, and refrigerate until set.
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*Pastry*
- 120g sugar
- 125g room temperature butter
- 60g egg yolk
- 165g all-purpose flour
- 10g baking powder
- A pinch of salt
- 100ml vanilla extract
Mix the flour with the baking powder.
Start whipping the sugar and butter until creamy.
Add the salt.
Add the egg yolks one by one, then the vanilla, mixing until smooth.
Add the flour mixture.
Roll out between two sheets of parchment paper to a thickness of 5-6 mm.
Freeze for 20 minutes.
Remove from the freezer, peel off the parchment paper, and cut out an 18 cm diameter circle.
Grease a cake ring with melted butter or a release agent, place it around the dough, and bake at 170°C for 12-14 minutes.
Cool completely.
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Cut the raspberry jelly into cubes, place in a tall container, and blend with an immersion blender until creamy.
Transfer to a piping bag.
Place the mascarpone Chantilly cream into a mixer bowl and whip on low speed until soft but pipeable.
Transfer to a piping bag fitted with a 15mm round tip.
Pipe the cream onto the pastry, starting from the edge until you go all the way around.
Fill the center with raspberry jelly as shown in the video.
Arrange fresh raspberries closely in the center and fill them with the jelly.
I decorated the cream with freeze-dried flowers.
Enjoy!
Happy baking!

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Qué belleza sin fin!!

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Muchas gracias! 😘

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