{"id":166319,"title":"Gluten-Free Framboisier","modified":"2026-08-25T19:16:56+02:00","plain":"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\u2019s 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\u2019ll find more of my gluten-free cakes and entremets in the same category.\n\n\n\nAnother layered entremets, this time with coffee and chocolate: the 7-layer vegan opera cake.\n\n\n\nWhat is a framboisier?\n\n\n\nFramboise is French for raspberry, which gives us framboisier. In France, it\u2019s 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.\n\n\n\nIn 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.\n\n\n\nThe main ingredients\n\n\n\nThis cake is built from four components: a genoise sponge, a raspberry \u201cjam\u201d 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\u2019re working with a ring, an acetate strip, and a cream that leaves little room for error.\n\n\n\nFor the milk, this recipe uses gluten-free \u201cbarista\u201d 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.\n\n\n\nThe 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 \u00bd vanilla bean or 1 tbsp vanilla extract; for the mousseline, use 1 vanilla bean, or \u00bd 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.\n\n\n\nFor the raspberry layer, the recipe uses 100% Boiron raspberry pur\u00e9e. It gives the disc a consistent base, while the fresh raspberries are reserved for the sides, layers, and decoration.\n\n\n\nThe same cream in a tart format: gluten-free citrus flan.\n\n\n\nTechnical cues and pitfalls to avoid\n\n\n\nA 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.\n\n\n\nRaspberry disc: pectin, cooking, freezing\n\n\n\nStart by gently warming the raspberry pur\u00e9e 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.\n\n\n\nOnce 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.\n\n\n\nGenoise: vegan buttermilk, thickness, baking, resting\n\n\n\nMake the vegan \u201cbuttermilk\u201d 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.\n\n\n\nPreheat the oven to 170\u00b0C. 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\u2019t need it right away, the genoise keeps very well in the refrigerator and can even be made the day before and chilled overnight.\n\n\n\nVanilla syrup: simple and useful\n\n\n\nCombine 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.\n\n\n\nVanilla mousseline: temperature, texture, stability\n\n\n\nTo make the pastry cream, mix \u2153 of the lukewarm oat milk (not hot) with the egg yolks, sugar, vanilla, and cornstarch. Stir carefully until the cornstarch is fully dissolved; that\u2019s 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.\n\n\n\nTransfer it to a bowl and cover it directly on the surface while it cools. Let it cool to room temperature, around 18 to 20\u00b0C, 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.\n\n\n\nPay 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.\n\n\n\nAssembly: ring, acetate, raspberries, chilling\n\n\n\nCut 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.\n\n\n\nPlace 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.\n\n\n\nSpread 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.\n\n\n\nNext, 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.\n\n\n\nStorage\n\n\n\nThe genoise can be made ahead: prepare it the day before and keep it in the refrigerator overnight, or leave it chilled if you\u2019re 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\u2019re ready to serve.\n\n\n\nFor the sides, try 3-ingredient caramelized almonds.\n\n\n\nYou\u2019ll find all my gluten-free recipes here.\n\n\n\nRecipe developed by chef Rommel Reyes. Find his work on Instagram, his Substack newsletter, and his YouTube channel.\n\n\n\n\n\n\tGluten-Free Framboisier Cake\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t250 g raspberry pur\u00e9e3 g fruit pectin40 g sugar500 g barista-style oat milk (gluten-free)3 g psyllium husk80 g vegan butter, melted (preferably Miyoko's)2 pinches salt300 g gluten-free flour blend8 g baking powder4 g baking soda150 g sugar100 ml water30 g sugar1\/2 vanilla bean or 1 tbsp vanilla extract500 g barista-style oat milk (gluten-free)100 g egg yolks150 g sugar60 g cornstarch1 vanilla bean or 1\/2 tsp vanilla powder or 1 tbsp vanilla extract200 g vegan butter, softened (preferably Miyoko's)\t\n\t\n\t\tRaspberry Jam DiscHeat the raspberry pur\u00e9e in a saucepan.Whisk together the fruit pectin and sugar, then add them to the hot pur\u00e9e.Stir constantly over low heat until the sugar mixture has fully dissolved.Increase the heat and bring the jam to a boil.Simmer for 7-10 minutes, until thickened.Remove from the heat.Pour the hot raspberry jam directly into a 16 cm cake ring, then freeze.Set aside a small amount of jam for decorating the cake.Genoise SpongePrepare the vegan buttermilk: combine the oat milk and vinegar, then let it thicken for 5 minutes.Combine all the dry ingredients in a large mixing bowl.Add the vegan buttermilk and melted vegan butter to the dry ingredients, then whisk (or use an electric mixer) until smooth.Preheat the oven to 170\u00b0C.Line a baking sheet with parchment paper, then spread the batter to a thickness of 1 cm.Bake for 20-25 minutes.Let the sponge cool before cutting.Refrigerate if you don't need it right away.Vanilla Sugar SyrupPlace all the ingredients in a saucepan, then bring to a boil.Transfer to a container and set aside.Vanilla Mousseline CreamWhisk together 1\/3 of the lukewarm oat milk (not hot), the egg yolks, sugar, vanilla, and cornstarch in a bowl.Stir carefully until the cornstarch is completely dissolved.Pour the cream mixture into the remaining lukewarm milk and cook over medium heat, whisking constantly until thickened.Remove from the heat.Transfer the pastry cream to a mixing bowl and cover with plastic wrap.Let cool to room temperature, about 18-20\u00b0C.Whisk the cooled pastry cream, then add the softened vegan butter in three additions.Continue whisking until light and silky.Keep in mind that the mousseline will split if the pastry cream is still warm.Use immediately, or keep covered in a cool place, but not in the refrigerator.Cake AssemblyCut out 2 sponge discs using a 16 cm cake ring.Cut an acetate sheet to fit the cake ring.Set an 18 cm x 4.5 cm cake ring lined with acetate on a cake board.Place one sponge disc in the center of the cake ring, brush it with syrup, then arrange the halved raspberries side by side all around the inside edge of the ring.Cover the raspberries with mousseline cream, then spread the cream up against them to coat the sides of the ring.Spread a 1 cm-thick layer of mousseline cream over the sponge, then top with pieces of sliced raspberries.Top with the second sponge disc and brush it with vanilla syrup.Add the final layer of mousseline cream to fill the top of the cake ring.Level off the excess cream with a spatula, then refrigerate for at least 1 hour.Remove the cake ring, but leave the acetate sheet in place.Place the frozen raspberry jam disc in the center.Decorate by arranging the sliced raspberries in overlapping circles between the jam disc and the edge of the cake.Finish with three whole raspberries in the center, a few drops of slightly warmed clear neutral glaze or raspberry jam, and some toasted slivered almonds.Refrigerate after decorating.Remove the acetate lining just before slicing the cake.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/166319","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=166319"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/166319\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/163878"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=166319"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=166319"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=166319"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}