A Raspberry Dome Cake For Christmas



  1. 50 grams Cake flour
  2. 3 Eggs
  3. 70 grams Granulated sugar
  4. 30 ml 35% heavy cream
  5. 200 grams Frozen raspberries
  6. 150 ml Milk
  7. 70 ml 35% heavy cream
  8. 50 grams Granulated sugar
  9. 6 grams Powdered gelatin
  10. 30 ml Water
  11. 200 ml 35% fat Heavy cream
  12. 15 grams Granulated sugar
  13. 1 Raspberries and your favorite fruits


  1. Sift the cake flour twice.
  2. Bring the eggs to room temperature.
  3. Spread out parchment paper in a 30 cm square pan.
  4. Preheat the oven to 180C.
  5. Defrost the frozen raspberries in the fridge.
  6. Make the spongecake.
  7. Place the eggs and granulated sugar into a bowl and place in a hot water bath, mix with a hand mixer at high speed for 3 minutes, remove from the hot water bath for 2 minutes, and whip at low speed for 1 minute.
  8. Stick a toothpick 1 cm in, and once it can stand in the meringue without falling, it's done.
  9. Add the cake flour, and mix thoroughly with a rubber spatula until it's no longer floury and the batter becomes shiny.
  10. Add the cream warmed to body temperature in the microwave, and continue mixing.
  11. Pour into a flat cake pan and smooth out the surface.
  12. Bake in an oven at 180 C for 11 minutes.
  13. Let cool on a baking rack.
  14. Wrap a dome shaped cake mold or large bowl loosely with plastic wrap.
  15. Slice the sponge cake from Step 4 into appropriate sizes, and line the mold or bowl with the slices.
  16. Don't leave any gaps as much as possible.
  17. Make the bavarois.
  18. Put the powdered gelatin in water and let it soak.
  19. Add milk and granulated sugar to a saucepan, heat until it's almost boiling, and dissolve the granulated sugar.
  20. Remove from the heat, add to the gelatin liquid, and dissolve.
  21. Blend the Step 6 mixture and the raspberries in a blender until smooth.
  22. Put the Step 7 mixture in a bowl and cool it over ice.
  23. Thicken while mixing with a whisk.
  24. Add the heavy cream, and mix well.
  25. Pass the mixture through a strainer.
  26. Pour the Step 8 mixture into the mold from Step 5.
  27. Chill in the refrigerator for more than 3 hours to let it set.
  28. After it has set, cover the top with the remaining sponge cake.
  29. Decorate the cake.
  30. Carefully unmold the set cake from Step 9 onto a plate.
  31. Mix granulated sugar and heavy cream together and whip until soft peaks form.
  32. Cover the surface of the cake with the cream using a palette knife.
  33. Decorate with fruit and so on.
  34. Slice carefully...
  35. This is what the cross section looks like!
  36. This is the 35% heavy cream I used.