Raspberry Mousse Cake

CREMEUX

1. Soak gelatin in cold water.

1. Mix eggs and sugar.

1. Heat the puree and lemon juice to boiling point and pour over the egg mixture.

1. Bring back over the burner and heat to 82°C while stirring.

1. Add gelatin and let the cremeux cool to 40°C.

1. Blend in butter.

1. Pour half into a 12 cm insert and put the rest in the fridge to decorate the top of the cake later.

ALMOND BASE

1. Stir butter and sugar together until lump-free.

1. Alternately add eggs and milk and the dry ingredients.

1. Bake at 165°C for approx. 20 minutes.

RASPBERRY MOUSSE

1. Soak gelatin in cold water.

1. Lightly whip the cream.

1. Beat eggs and sugar until fluffy.

1. Heat raspberries and lemon and melt gelatin in it.

1. Fold raspberries into the egg mixture.

1. Then fold in the whipped cream.

NEUTRAL COATING GEL

1. Heat water, sugar and glucose to boiling point.

1. Mix sugar 2, pectin and iota and add to the water sugar mix while stirring.

1. Cook for 2 min.

1. Add lemon juice, film tightly and refrigerate.

1. Used at 30°C .

RASPBERRY JELLY

1. Heat raspberries and lemon to boiling point.

1. Add sugar and pectin while stirring and cook for a further 2 minutes.

COMPOSITION

1. Fill approx. of mold (ø16) with raspberry mousse. Knock out air bubbles.

1. Add frozen layer of raspberry cremeux.

1. Add a little more mousse and finally frozen bottom.

1. Scrape the mold of excess mousse and freeze.

1. When the cake is frozen, it can be coated with neutral jelly that has been heated to 30°C.

1. Decorate with edging and a chocolate slice in tempered white chocolate. The disk is cast by spreading the tempered chocolate thinly on a crumpled piece of baking paper and is extended with a ring (ø12).

1. Stir cremeux to a sprayable consistency and sprinkle onto the cake using saint honoré tulle.

1. Garnish with raspberry jelly, fresh mint, fresh raspberries and sticks in tempered white chocolate