Sometimes the summer makes me dizzy but not because of the heat but of the vast of fruits that the summer has to offer. I am overwhelmed by all the fruits that are popping up at the stalls of the farmers' market. Raspberries, blackberries, red and black currants make suddenly their appearances in my parents' garden as well and I steel baskets of berries from the garden in order to create delicious summer cakes.
During my last Paris visit, I had the most delicious raspberry cake from the beautiful patisserie salon de thé Carette. The raspberry cake was incredible beautiful arranged that I almost did not want to eat it. The cake was incredible delicious as well and I wanted to recreate this delicate cake.
The cake consists of a crispy sablé bottom, a thin layer of raspberry jam, a kaffir lime mousse (Carette used a lavender cream) and lots of raspberries. It is such a wonderful light cake that is the perfect summer treat.

Makes 6 petite cakes


  • 75 g / 5 1/2 tablespoons unsalted butter
  • 75 g / 6 tablespoons granulated sugar
  • 30 g egg yolks / equals egg yolks of 2 medium sized eggs
  • 100 g / 1 cup pastry flour
  • 2 g / 1/2 teaspoon baking powder
  • 1 pinch of salt
  • Preheat the oven to 175 °C / 347 °F. 
  • Line a baking sheet with parchment paper.
  • Place the softened butter and the sugar in a bowl and mix well. 
  • Add half of the egg yolks to the butter mixture and stir well. Add the rest of the yolks and mix well again. 
  • Mix flour, baking powder and salt in a separate bowl. 
  • Add the flour mixture to the butter mixture. Mix until the dough comes together. 
  • Place the dough onto the baking sheet and roll out the dough to a 22 cm x 22 cm / 9 inches x 9 inches square. 
  • Bake the sablé for 15 minutes. Remove from the oven. Cut the sablé into 6,5 cm / 2,5 inches squares. 
  • Bake the squares for another 5 minutes or until golden in color. 


  • 5 kaffir lime leaves, dried
  • 55 g / 3 tablespoons heavy cream
  • 10 g / 1 tablespoon granulated sugar
  • 15 g egg yolk / equals egg yolk of 1 medium sized egg
  • 1 sheet (1,5 g) gelatin 
  • 5 ml / 1 teaspoon lemon juice
  • 65 g / 3 tablespoons heavy cream
  • Place the kaffir leaves, heavy cream and sugar in a saucepan. Bring it almost to a boil. Set the saucepan aside. Cover the saucepan with a lid and let it steep for 10 minutes. 
  • Remove the kaffir leaves and bring the mixture almost to a boil again. 
  • Place the egg yolk in a small bowl. Pour half of the kaffir mixture to the egg yolk and mix well. Pour the mixture back to the saucepan and heat the mixture until it has reached 84 °C / 183 F°. Remove from the heat, add the gelatin and the lemon juice and stir well. 
  • Pour the mixture through a sieve into a clean bowl and let it cool to room temperature. 
  • Whip the heavy cream until creamy. Fold the whipped cream into the mixture. 
  • Fill the lime mousse into a piping bag fitted with a round nozzle. 
  • Refrigerate the mousse for at least one hour. 


  • 50 g / 2 1/2 tablespoons raspberry jam
  • 300 g / 2 1/3 cups fresh raspberries
  • Powdered sugar
  • Mint leaves
  • Place a circle of about 5 raspberries on top of each sablé square. 
  • Place a dollop of raspberry jam in the middle of each raspberry circle. Then pipe the lime mousse on top of the raspberry jam. Cover the lime mousse with raspberries. Sprinkle the raspberries and corners of the sable squares with powdered sugar. Decorate each cake with a mint leaf. 
  • I recommend eating the cakes within an hour or two after assembling the cakes since the sablé bottoms lose their crispiness over time.