Cake Fillings and Icings
Professional Cake Fillings: Vanilla Bean Mousseline and Raspberry Compote
This sophisticated filling combines the silky, buttery texture of a classic French crème mousseline with the sharp, vibrant tang of a seedless raspberry compote. Specifically engineered for stability in tiered celebration cakes, it provides a luxurious mouthfeel and a clean finish when sliced.
- Prep
- 40 min
- Cook
- 20 min
- Serves
- 12
- Level
- Intermediate
- Per serving
- 315 kcal
Method
To make the pastry cream base, place the milk and vanilla seeds/pod into a saucepan and bring to a gentle simmer. In a separate bowl, whisk the egg yolks, 80g caster sugar, and cornflour until smooth.
Remove the vanilla pod from the milk. Pour a small amount of the hot milk onto the egg mixture, whisking constantly to temper. Return the entire mixture to the saucepan.
Cook over medium heat, whisking vigorously until the mixture thickens into a dense custard. Remove from heat, transfer to a bowl, and press cling film directly onto the surface to prevent a skin. Chill until completely cold.
For the raspberry compote, combine raspberries, 50g caster sugar, and lemon juice in a pan. Simmer for 10-12 minutes until reduced and jam-like. Pass through a fine-mesh sieve to remove seeds, then set aside to cool completely.
To finish the mousseline, place the softened butter in a stand mixer and beat for 5 minutes until pale and aerated. Whisk the chilled pastry cream to loosen it, then add it to the butter one tablespoon at a time, whisking continuously until you have a smooth, silky cream.
When assembling the cake, pipe a 'dam' or ring of the vanilla mousseline around the edge of the cake sponge. Spread a layer of the raspberry compote inside the ring, then top with more mousseline before adding the next sponge layer.
Notes
Ensure both the butter and the pastry cream are at the same room temperature before combining, otherwise the mousseline may curdle.
If the mixture looks split, gently warm the base of the bowl with a hairdryer for 30 seconds while whisking to help the fats emulsify.
The raspberry compote must be completely cold and slightly set before use to prevent it from bleeding into the mousseline.
Using a vanilla pod rather than extract provides the characteristic black specks that signify a high-end celebration cake.
