Ingredients
Equipment
Method
Cake:
- Preheat oven to 400°F and line a 15 x 10 inch baking sheet with parchment paper.
- In a stand mixer, using a whisk attachment, beat eggs, sugar and vanilla on medium-high speed until thick and pale in colour, and has tripled in volume, about 6-8 minutes.
- In a small bowl, sift flour, baking powder and salt. In three additions, fold flour mixture into the egg mixture using a rubber spatula to combine after each addition.
- Transfer batter on to prepared baking sheet and smooth the top with a spatula. Bake until light golden in colour, about 10 minutes.
- Carefully, remove from pan on to a towel, and remove parchment paper. Lay the cake on a cooling rack to cool, and place a towel over the cake to prevent it from drying.
Compote:
- In a medium saucepan, combine all the ingredients and bring to boil, then reduce to a simmer for about 20 minutes until it starts thickening. It will further thicken as it cools. Set aside to cool until ready to assemble the cake.
Filling:
- Using an electric mixer with whisk attachment, beat the heavy cream and powder sugar on high speed until whipped. Hint: I always place the stainless steel bowl in the refrigerator or freezer to get it cold before adding the whipping cream.
- Assemble the cake: Cut the sponge cake into 2 inch width and 4 inch length pieces. Once the compote is cooled, assemble the cakes, first with one cut piece of cake, then whipping cream, a layer of compote, then another layer of cake, and final layer of whipped cream.
- Garnish with raspberries, mint leaves and confectioner's sugar.
Nutrition
Notes
Compote is to be placed in the refrigerator in an air tight container up to 4 days. Freezer in an zip lock bag any remaining for later use up to 8 months.