2020-08-13 / test@t
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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