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Raspberry Mousse Cake

Raspberry Mousse Cake
    CREMEUX
  • Soak gelatin in cold water.
  • Mix eggs and sugar.
  • Heat the puree and lemon juice to boiling point and pour over the egg mixture.
  • Bring back over the burner and heat to 82°C while stirring.
  • Add gelatin and let the cremeux cool to 40°C.
  • Blend in butter.
  • Pour half into a 12 cm insert and put the rest in the fridge to decorate the top of the cake later.
    • ALMOND BASE
  • Stir butter and sugar together until lump-free.
  • Alternately add eggs and milk and the dry ingredients.
  • Bake at 165°C for approx. 20 minutes.
    • RASPBERRY MOUSSE
  • Soak gelatin in cold water.
  • Lightly whip the cream.
  • Beat eggs and sugar until fluffy.
  • Heat raspberries and lemon and melt gelatin in it.
  • Fold raspberries into the egg mixture.
  • Then fold in the whipped cream.
    • NEUTRAL COATING GEL
  • Heat water, sugar and glucose to boiling point.
  • Mix sugar 2, pectin and iota and add to the water sugar mix while stirring.
  • Cook for 2 min.
  • Add lemon juice, film tightly and refrigerate.
  • Used at 30°C .
    • RASPBERRY JELLY
  • Heat raspberries and lemon to boiling point.
  • Add sugar and pectin while stirring and cook for a further 2 minutes.
    • COMPOSITION
  • Fill approx. of mold (ø16) with raspberry mousse. Knock out air bubbles.
  • Add frozen layer of raspberry cremeux.
  • Add a little more mousse and finally frozen bottom.
  • Scrape the mold of excess mousse and freeze.
  • When the cake is frozen, it can be coated with neutral jelly that has been heated to 30°C.
  • 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).
  • Stir cremeux to a sprayable consistency and sprinkle onto the cake using saint honoré tulle.
  • Garnish with raspberry jelly, fresh mint, fresh raspberries and sticks in tempered white chocolate

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