Professional Cake Fillings: Vanilla Bean Mousseline and Raspberry Compote

Method

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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

Questions