Framboisier (French Raspberry Layer Cake)

Instructions

1. Make the pastry cream base: bring the whole milk and vanilla bean pod and seeds to a simmer. Whisk the egg yolks, 100 g granulated sugar and cornstarch until pale, whisk in the hot milk (pod removed), return to the pan and cook, whisking, until thick and boiling; boil 1 minute more (at least 160°F / 71°C). Whisk in the 50 g cold unsalted butter, press plastic wrap on the surface and cool to room temperature, about 1 hour (not cold).
2. Heat the oven to 350°F (175°C). Butter the 9-inch (23 cm) pan and line the bottom with parchment. For the génoise, whisk the eggs and 120 g granulated sugar in a heatproof bowl over simmering water until warm to the touch, about 110°F (43°C). Remove and whip on high speed until tripled, pale and thick enough to fall in a ribbon that holds for a few seconds, 8 to 10 minutes.
3. Sift the all-purpose flour over the egg foam in three additions, folding gently each time. Fold a large spoonful of batter into the 30 g melted butter, then fold that back into the batter. Pour into the pan and bake until golden and springy and a skewer comes out clean, 25 to 30 minutes. Cool 10 minutes, turn out and cool completely.
4. For the syrup, simmer the water and 60 g granulated sugar until the sugar dissolves, about 2 minutes; cool for about 30 minutes and stir in the kirsch.
5. Finish the crème mousseline: beat the 100 g softened unsalted butter until creamy, then beat in the room-temperature pastry cream a spoonful at a time and whip until light and smooth, 3 to 4 minutes.
6. Trim the génoise to 8 inches (20 cm), level the domed top and slice two layers about 1/2 inch (1.2 cm) thick (save any extra sponge for a trifle). Line the 8-inch (20 cm) cake ring with a 3-inch (7.5 cm) tall acetate strip, which stands a little above the ring, and set it on a flat plate or board. Place one génoise layer in the ring and brush with half the syrup.
7. Stand the best fresh raspberries upright side by side around the edge, pressed against the acetate. Pipe crème mousseline between and over them to fill the gaps, then spread a layer over the cake, scatter in the remaining raspberries and cover them with most of the remaining cream, saving about 3 tablespoons.
8. Top with the second génoise layer, press gently, brush with the rest of the syrup and spread the reserved cream thinly and smoothly over the top. Refrigerate until firm, at least 4 hours or overnight.
9. Dust the counter with the powdered sugar and roll the marzipan into a thin 8-inch (20 cm) circle about 1/16 inch (2 mm) thick. Lay it on the cake, remove the ring and acetate, and slice with a hot, dry knife.