Gluten-Free Framboisier

Craving a vanilla-scented cake, ringed with fresh raspberries and layered with a vivid raspberry center? A framboisier has that elegant pastry-shop look, yet it comes together from simple components assembled one by one. This version is both gluten-free and lactose-free, without losing the contrast between the fruit’s bright tang and the cream. Just measure carefully: the recipe is written by weight for reliable results, and a unit converter is there if you need it. You’ll find more of my gluten-free cakes and entremets in the same category.

What is a framboisier?

Framboise is French for raspberry, which gives us framboisier. In France, it’s instantly recognizable: an entremets ringed with raspberries, with vanilla cream and fruit in every layer. In the classic version, raspberry takes the lead, bright and sweet-tart, while the vanilla mousseline adds a denser, silkier texture.

In this gluten-free and lactose-free version, the balance depends even more on the quality of the ingredients. The final result really hinges on the plant-based margarine and plant milk you use for the mousseline.

The main ingredients

This cake is built from four components: a genoise sponge, a raspberry “jam” disc (really a pectin-set compote), fresh raspberries, and a vanilla mousseline. Preparing these elements ahead of time makes assembly much faster and far less stressful, especially when you’re working with a ring, an acetate strip, and a cream that leaves little room for error.

For the milk, this recipe uses gluten-free “barista” oat milk. It has a higher fat content, which makes it more stable in cooking and better suited to baking. For the vegan butter, Miyoko’s is the best choice, both for the melted butter in the genoise and the softened butter in the mousseline; Naturli vegan butter also works well.

The psyllium is mixed into the oat milk to help the genoise stay tender. For the vanilla, you have several options depending on the step: for the syrup, use ½ vanilla bean or 1 tbsp vanilla extract; for the mousseline, use 1 vanilla bean, or ½ tsp vanilla powder, or 1 tbsp extract. The bean is the best option, with a fuller aroma and a rounder flavor in the pastry cream.

For the raspberry layer, the recipe uses 100% Boiron raspberry purée. It gives the disc a consistent base, while the fresh raspberries are reserved for the sides, layers, and decoration.

Technical cues and pitfalls to avoid

A framboisier comes down to details: a compote that sets without lumps, a thin genoise, a mousseline at the right temperature, and a neat assembly inside the ring. Here are the points that really matter.

Raspberry disc: pectin, cooking, freezing

Start by gently warming the raspberry purée in a saucepan. Mix the fruit pectin thoroughly with the sugar before adding it; otherwise, the pectin tends to clump as soon as it hits the liquid. Then keep the heat low and stir continuously until the sugar-pectin mixture is completely dissolved.

Once everything has dissolved, raise the heat to bring it to a boil, then let it boil gently for 7 to 10 minutes, until it thickens. The cue is simple: the compote should become noticeably thick. Pour the hot mixture directly into a 16 cm ring to form the disc, then freeze it so it holds during assembly. Set aside a small amount of jam for the finishing touches.

Genoise: vegan buttermilk, thickness, baking, resting

Make the vegan “buttermilk” by mixing the oat milk and vinegar, then let it thicken for 5 minutes. In a separate large bowl, combine all the dry ingredients, then add the buttermilk and melted vegan butter. Whisk by hand or use an electric mixer, just until the batter is smooth and no streaks of flour remain.

Preheat the oven to 170°C. Line a baking tray with parchment paper, then spread or pour the batter to a thickness of about 1 cm. Bake for 20 to 25 minutes. Let it cool before cutting. If you don’t need it right away, the genoise keeps very well in the refrigerator and can even be made the day before and chilled overnight.

Vanilla syrup: simple and useful

Combine all the ingredients in a saucepan and bring to a boil. Pour into a container and set aside, ready to soak the genoise discs during assembly.

Vanilla mousseline: temperature, texture, stability

To make the pastry cream, mix ⅓ of the lukewarm oat milk (not hot) with the egg yolks, sugar, vanilla, and cornstarch. Stir carefully until the cornstarch is fully dissolved; that’s what prevents graininess during cooking. Pour this mixture into the remaining lukewarm milk, then cook over medium heat, whisking constantly, until thickened. As soon as the cream thickens, remove it from the heat.

Transfer it to a bowl and cover it directly on the surface while it cools. Let it cool to room temperature, around 18 to 20°C, before turning it into mousseline. Whisk the cooled pastry cream, then add the softened vegan butter in three additions, continuing to whisk until the texture is light and creamy.

Pay close attention to the temperature: if the pastry cream is still warm, the mousseline will split. Once ready, use it immediately or keep it covered in a cool place, but not in the refrigerator.

Assembly: ring, acetate, raspberries, chilling

Cut two 16 cm discs from the genoise. For a neat finish, line the ring with an acetate strip cut to size, then assemble inside a larger 18 cm x 4.5 cm ring, also lined with acetate and set on a cake board.

Place the first disc in the center of the base, then soak it with syrup. Next, arrange the raspberries snugly side by side to cover the entire inside wall of the ring. Cover with mousseline, then push the cream upward against the raspberries so the sides are fully filled.

Spread a layer of mousseline about 1 cm thick, then add pieces of sliced raspberries. Top with the second genoise disc, soaked with vanilla syrup, then finish with the final layer of mousseline all the way to the top. Smooth with a spatula, removing any excess, then refrigerate for at least 1 hour so the whole cake can set.

Next, remove the ring but leave the acetate in place. Set the still-frozen jam disc in the center. Arrange sliced raspberries in an overlapping circle between the disc and the edge. In the middle, add three whole raspberries, a few drops of slightly warmed neutral glaze or raspberry jam, and toasted sliced almonds. Return the cake to the refrigerator after decorating, and remove the acetate only at the very last moment, just before slicing.

Storage

The genoise can be made ahead: prepare it the day before and keep it in the refrigerator overnight, or leave it chilled if you’re not using it right away. The mousseline, however, should either be used immediately or kept covered in a cool place, but not in the refrigerator. Once the cake is decorated, return it to the refrigerator and remove the acetate only when you’re ready to serve.

You’ll find all my gluten-free recipes here.

Recipe developed by chef Rommel Reyes. Find his work on Instagram, his Substack newsletter, and his YouTube channel.