2020-08-13 / test@t

Raspberry-lychee-rose cake

Raspberry-lychee-rose cake
Ingredients
  • whipped rose ganache: sheet gelatin (180 Bloom) 10 g
  • rose water 220 ml
  • white chocolate 150 g
  • tea rose buds 5 g
  • cream 34% 500 g
  • filling lychee - raspberry: almond biscuit 5 g
  • rose and lychee gel 35 g
  • raspberry confit 5 g
  • almond biscuit: roasted almonds 110 g
  • rice flour 40 g
  • egg whites 100 g
  • granulated sugar 95 g
  • invert syrup 20 g
  • gel rose with lychee: soda "Fentimans" with rose 220 ml
  • granulated sugar 10 g
  • if- if 2 g
  • canned lychee without syrup 200 g
  • raspberry confit: frozen raspberries 100 g
  • raspberry puree 200 g
  • granulated sugar 170 g
  • glucose syrup 45 g
  • pectin NH 5 g
  • sheet gelatin 180 Bloom 3 g
  • pink velor: white chocolate 150 g
  • cocoa butter 150 g
  • titanium dioxide 1 g
  • red fat-soluble dye 1 g
  • red cocoa butter: cocoa butter 100 g
  • red fat-soluble dye 2 g
  • dessert assembly: whipped ganache with rose 70 g
  • pink-lychee-raspberry filling 45 g
  • pink velor 20 g
  • red cocoa butter 1 g

STEP-BY-STEP COOKING RECIPE

Step 1
Melt the chocolate with cocoa butter, add the dyes and punch with an immersion blender until the dye dissolves. Usage temperature 35-40 ° C.
Step 2
Melt the cocoa butter, add the dye and punch with an immersion blender until the dye is dissolved. Usage temperature 30 ° C.

Categories

Cakes,
See more