Sacher and raspberry cake recipe

By Eric Lanlard from Glamour Puds

Eric Lanlard from Channel 4 show Glamour Puds dazzles dinner party guests with his sacher and raspberry cake

Ingredients

2 X 20cm discs of pre-made sponge cakes
* A handful of fresh raspberries soaked in Framboise

For the syrup

250ml water
300ml Framboise liqueur
150g caster sugar

For the ganache

250ml double cream
250g dark couverture, broken into pieces

For the decoration

150g dark chocolate broken into pieces
1 block of couverture for shaving
Handful of raspberries soaked in Framboise
Cocoa butter printed acetate band

METHOD

How to make sacher and raspberry cake

1. To make the syrup, place the water in a saucepan and bring to the boil. Add the sugar and stir till dissolved. Cool and chill in the fridge for 30mins.

2. Meanwhile, make the ganache. Place the couverture in a heat-proof bowl. Place the cream in a saucepan and bring to the boil then remove from the heat. Pour over the couverture and stir until the mixture is smooth. Leave to cool.

3. Transfer cooled ganache into a piping bag.

4. Remove the chilled syrup from the fridge. Dip the sponge cake disc in the syrup and place in the base of a round 20cm springform cake tin.

5. Pipe a third of the ganache on top and scatter over a handful of Framboise soaked raspberries. Pipe another third of ganache over the raspberries.

6. Dip the second sponge disc in the remaining syrup and place over the raspberry and ganache layer. Pipe the remaining ganache over the top and smooth evenly with a palette knife.

7. Chill the cake in the fridge for 4 hours then remove it from the tin.

8. To make the decoration; break the chocolate into pieces and place in a heat-proof bowl set over a saucepan of gently simmering water. Stir until melted.

9. Use a cellophane cake decoration strip to make the decoration for the sides of the cake. Place the strip on a flat work surface, paint the melted chocolate over it and then immediately wrap around the cake, chocolate side inwards and leave to cool.

10. Shave some chocolate from the couverture block and sprinkle over the cake; scatter Framboise soaked raspberries over the top.

11. Carefully peel the cellophane strip off the cake and serve.