Raspberry layer cake — cookly.recipes

Three thin layers, a mousseline that will not split, and fruit that does not sink.

WHAT YOU GET

The chef's hidden note — the technique no cookbook prints
Every component built from scratch, each with its own spec
Films on choosing and judging the produce before you buy it
Gross and net gram weights for every ingredient, per portion
Time and temperature at each stage, as run in the restaurant
A photo at every step that can go wrong
Substitutions for anything hard to find where you live
What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment: Stand mixer, Cake rings, Offset spatula
Allergens: Gluten, Egg, Milk
Method: 34 steps · 14 photographed · 5 filmed
Components: 4 made from scratch
Films: 3, 15 min

4 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

Genoise

Film

A whole-egg sponge raised only by the air whipped into warm eggs, with no baking powder.

Bought sponge is gummed and dense, so soaking syrup pools on top instead of sinking in; this open crumb takes it evenly.

Eggs000 g
Caster sugar000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 11
Time: 3.5 h
Hands-on: 35 min

Makes One 20 cm sponge, 3 layers of 12 mm · keeps 2 days wrapped, 1 month frozen

The day before — it only cuts cleanly once fully cold

Weights and method unlock on purchase

Mousseline cream

Film

Pastry cream beaten with soft butter until it becomes a light, pipeable buttercream.

Tub frosting is icing sugar and shortening; this tastes of milk and holds a thin layer without sliding.

Whole milk000 g
Egg yolks000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 13
Time: 3.3 h
Hands-on: 40 min

Makes About 900 g, enough for 2 layers and a thin coat · keeps 3 days refrigerated

Pastry cream up to 2 days ahead; beat in the butter the morning of assembly

Weights and method unlock on purchase

Raspberry insert

A disc of sieved raspberry purée set with gelatine and frozen hard before it goes into the cake.

Loose jam greys the sponge and slides out of the cut; a set disc keeps its edge and its colour.

Raspberries000 g
Caster sugar000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 9
Time: 4.6 h
Hands-on: 20 min

Makes Two 18 cm discs, about 250 g each · keeps 1 month frozen

Up to a month ahead — it goes into the cake straight from the freezer

Weights and method unlock on purchase

White chocolate whipped ganache

White chocolate melted into hot cream, rested overnight, then whipped to a spreadable coating.

Tub frosting is icing sugar and vegetable fat, built for a shelf; this is only chocolate and cream, so it is far less sweet.

White chocolate000 g
Whipping cream000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 8
Time: 12.5 h
Hands-on: 25 min

Makes About 600 g · keeps 3 days refrigerated, whip only what you need

At least 12 hours ahead — it will not whip before it has set

Weights and method unlock on purchase

WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

Cake flour000 g
Eggs000 g
Caster sugar000 g
Butter000 g
Whole milk000 g
Smoked something000 g
A whole bulb000 g
Cold-pressed oil000 g
Aged for weeks000 g

The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

3 films · 15 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING4:00

Picking raspberries that will not weep

TECHNIQUE5:00

Bringing a split mousseline back

KIT6:00

Cake rings, acetate and a level top

METHOD

STEP BY STEP — 34 STEPS

14 photographed · 5 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 14 of the 34 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.

Hardest step: beating butter into the pastry cream — step 20 of 34.

01
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview
02
03
04
05
06
+ 28 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

3 things Elsa Karlsson watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

01
Cutting layers with thread, not a knife
What to do about it
02
Chilling between every stage
What to do about it
03
The crumb coat nobody skips twice
What to do about it

The chef's hidden note

The rescue for a split mousseline, which happens to almost everyone once.

Written by Elsa Karlsson. Visible only to people who bought this recipe.

Read it — $6.99

NOTES FROM THE KITCHENS

737 verified cooks · 75% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $6.99 ONCE

737 people cooked it, 75% got it right, and that is the entire reason it costs $6.99 rather than nothing. It has reached the top of the ladder.

One payment · Yours for good · No subscription