![Raspberry sour cream cake with cornflakes](/images/recipes/raspberry-sour-cream-cake-with-cornflakes/b3599704.jpg)
2020-08-13 / test@t
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.
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