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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

Ingredients

4 Portions

Cremeux

raspberries puree51 g
currants puree51 g
lemon juice6 g
egg yolks33 g
eggs45 g
sugar45 g
gelatine5 g
Lurpak® Butter unsalted45 g

Almond base

Lurpak® Butter unsalted, soft30 g
sugar41 g
eggs35 g
whole milk12 g
wheat flour36 g
baking powder1 ⅗ g
lemon, zest1
roasted almonds, blended10 g
salt1 ½ g

Raspberry mousse

gelatine16 g
Whipping Cream High Stability 35%, 1L Arla® Pro High stability whipping cream 35%625 g
egg yolks62 g
egg whites31 g
sugar112 g
raspberry purée275 g
lemon juice20 g

Neutral coating gel

lemon juice450 g
sugar500 g
glucose syrup300 g
sugar200 g
pectin22 g
iota powder2 g
lemon juice8 g

Raspberry jelly

raspberry purée50 g
lemon juice4 g
sugar8 g
pectin0.9 g