My very own Schuss cake recipe

The Schuss cake is one of the crown jewels of a famous French cooking school: Lenôtre. I took several recipes we can find on the Internet and I built my very own recipe with fresh raspberries and organic vanilla beans from Madagascar. Its unique taste will surprise your senses.

Ingredients for a 10x3 cake

Decoration

250 g fresh raspberries

Whipped cream

150 g cold heavy whipping cream

30 g sugar

Vanilla

Raspberry jelly

300 g raspberry puree

108 g sugar

24 g inverted sugar (optional)

4.25 gelatin sheets Dr. Oetker (8.5 g)

Vanilla syrup

1 teaspoon vanilla extract

70 g mineral water

50 g sugar

Sponge cake

80 g egg yolk

160 g egg white

120 g all-purpose flour

120 g sugar

Confectioners' sugar

Vanilla quark mousse

1.5 vanilla beans

7 gelatin sheets Dr. Oetker (14 g)

43 g mineral water

85 g egg yolk

128 g sugar

425 g quark 30% fat (you can replace it by unsalted cottage cheese)

510 g cold heavy whipping cream

Method

Raspberry jelly

- Hydrate the gelatin in cold water.

- Blend your fresh raspberries, pass them through a strainer into a pan.

- Slowly heat to 104°F stirring with a spatula.

- Add sugar and inverted sugar, then the gelatin melted in the microwave without boiling.

- Pour in a 9-inch silicone mold and freeze it.

Whipped cream

- Whip together the whipping cream, the sugar and the vanilla until stiff.

- Put the whipped cream in a pastry bag with the decorating tip of your choosing.

Vanilla syrup

- Mix together all the ingredients in warm water to allow the sugar to dissolve.

- Put aside.

Sponge cake

- Preheat the oven to 390°F.

- Whisk the egg whites to soft peaks in a stand mixer (Cuisinart or KitchenAid) on high speed.

- Add the sugar little by little until the egg whites are very firm.

- Beat the yolks with a fork and add them to the egg whites. Whisk for 5 seconds on slow speed.

- Add the sifted flour and fold delicately with a spatula.

- Take a pastry bag with a smooth decorating tip (1 cm wide) and make two 10.5-inch biscuits on wax paper. Sprinkle with confectioners' sugar and bake for 10 minutes.

- Let it cool on a cooling rack then cut the biscuits with a 9-inch ring.

Vanilla quark mousse

- Hydrate the gelatin in cold water.

- Split the vanilla bean in two and scrape the seeds into the quark.

- Whip the egg yolks with an electric mixer on high speed.

- Boil the water with the sugar to 244°F, pour immediately on the yolks and beat until it cools to room temperature.

- Melt the gelatin in the microwave without boiling and add in the quark mixture.

- Add to the yolks.

- Whip the cream and fold it gently in the vanilla cream.

ASSEMBLY (without filling)

- Put a biscuit on a cake cardboard and soak it with half the syrup.

- Pour some mousse, add the frozen jelly and cover with more mousse.

- Put the other biscuit, soak it with the rest of the syrup and pour the rest of the mousse.

- Freeze it at least two hours.

- Remove the ring.

- Decorate with the whipped cream and the fresh raspberries.