Raspberry madeleine cake with vanilla mousse and a red glaze

Making the cake:

In a mixing bowl, add the sugar and eggs, and mix for one minute.

Add in the lemon zest, milk and melted butter followed by the olive oil, and mix well using a whisk.

Mix the flour and baking powder together then pour it into the mixture and whisk until combined.

In a heart shaped mould, pour the batter, and place the raspberries in it.

Preheat the oven at 170°C, then bake the cake for 20 minutes.

Once the cake is baked, rest it on a wire rack to cool down completely.

Making the mousse:

In a pan, add the milk, fresh cream and scrape the seeds from the vanilla bean and add to the cream. Bring the mixture to a boil.

In another mixing bowl, add the egg yolks, sugar, and mix it well to dissolve the sugar.

In a separate bowl, add the gelatine sheets to ice water, and let them sit for 10 minutes until they are soft. Squeeze out the water from the sheets after they are soft.

Once the milk is boiled, add the softened gelatine sheets, and pour in the yolk mixture, in batches, mix it in then continue cooking until the mixture reaches 82°C. You will need a food thermometer for this step.

Whip the whipping cream until it forms soft peaks.

Once the vanilla mixture cools down, add the whipped cream, and mix it together using a spatula in folding motions. Your vanilla mouse is ready.

Making the glaze:

In a cooking pan, add the water, glucose syrup, and sugar then cook it until the temperature reaches 103°C. Use a food thermometer.

In a separate bowl, add the gelatine sheets to ice water, and let them sit for 10 minutes until they are soft. Squeeze out the water from the sheets after they are soft.

In a bowl, add the chopped white chocolate, condensed milk, softened gelatine sheets and red food colour.

After the sugar reaches a temperature of 103°C, pour it into the chocolate mixture and blend it using a stick blender.

Run the glaze through a fine sieve to ensure that it is smooth.

Assembly:

Remove the madeleine cake from the mould, and then cut the edges off, while maintaining a heart shape.

Using a heart shaped mould, you baked the cake in, pipe vanilla mouse into it so that half of the mould is filled. Place the cut cake in the centre and pipe more vanilla mouse to fill up the remaining space between the cake and the mould and level the mouse on the top using a spatula.

Freeze the cake in the mould for at least four hours.

After freezing, remove it from the mould and place it on a wire rack over a tray, and pour the red glaze over it.

Sprinkle shredded coconut on the bottom half of the cake, and your cake is ready to be served.

Note: You can drizzle melted white chocolate and use readymade chocolate sticks to decorate the top of the cake.

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