2020-08-13 / test@t

Pink Blossom Cake

Pink Blossom Cake
Ingredients
  • for biscuit: egg whites 150 g
  • fine sugar 135 g
  • pitted raspberry puree 120 g
  • almond flour 120 g
  • icing sugar 45 g
  • flour 45 g
  • for raspberry confit: raspberry puree 250 g
  • sugar 55 g
  • pectin nh 5 g
  • trimolin 15 g
  • rose extract optional
  • for mousse: milk 150 g
  • sugar 30 g
  • egg yolks 60 g
  • gelatin 8 g
  • white chocolate 150 g
  • cream 300 g
  • vanilla pod
  • fresh raspberries for garnish

STEP-BY-STEP COOKING RECIPE

Step 1
Soak the gelatin. Mix the yolks with sugar. Bring milk with vanilla in a saucepan to almost a boil. Pour hot milk into a mixture of yolks and sugar in a thin stream. Return to saucepan. Cook to 80 ° C. Remove from heat. Add chocolate and gelatin. Punch the mixture with a blender. Whisk the cream until soft rushes. Add whipped cream to the mixture.
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