2020-08-13 / test@t
Raspberry-lemon cake
Ingredients
- almond biscuit
- eggs 225 g
- sugar 145 g
- wheat flour 57 g
- corn starch 57 g
- almond flour 37 g
- raspberry compote
- raspberry puree 225 g
- sugar 65 g
- pectin NH 4 g
- pistachio mousse
- custard 100 g
- pistachio paste 40 g
- sheet gelatin 3 g
- cream 33% 150 g
- custard
- milk 170 g
- yolks 2 pcs.
- sugar 40 g
- corn starch 13 g
- yoghurt mousse with chocolate
- lemon chocolate 225 g
- natural yogurt 150 g
- sheet gelatin 4 g
- cream 33% 275 g
- chocolate velor
- cocoa butter 50 g
- white chocolate 50 g
- fat-soluble dye
STEP-BY-STEP COOKING RECIPE
Step 1
Raspberry compote: Heat raspberry puree to 60 ° C. In a separate container, mix sugar with pectin and add a thin stream to the boiled mixture. Boil for 2-3 minutes, stirring occasionally. Remove from heat, allow to cool at room temperature. Then pour the resulting liquid in a thin layer into a silicone square mold 18x18 cm in size. Freeze.
Step 2
Yoghurt mousse with chocolate: Soak gelatin in cold water. Heat about half of the yoghurt in a water bath, adding soaked and squeezed gelatin. Stir until it is completely dissolved. Remove from the bath and add warm white chocolate. Stir until smooth. Add remaining yogurt and whipped cream.
Step 3
Assembly: put about half of the yoghurt mousse on the bottom of a silicone square mold measuring 20x20 cm. Place a frozen layer of pistachio mousse on top and one layer of almond biscuit on top. Then add the remaining yoghurt mousse. Finish the assembly with a layer of frozen compote and almond biscuit and lightly press them into the mousse. Tighten the mold with cling film and freeze.
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