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Spring recipe: layer cake

27 Apr 2017

Aristo
Cake and sponge mixes
Real Belgian Chocolate
Whippable toppings
Chantypak
Patisserie Fillings
Belcolade
Topfil
Margarines and specialty fats for Bakery
Recipe

Spring layer cake

Sponge

Ingredients:

  • Tegral Savoie 1000 g
  • Eggs 750 g
  • Water 100 g

Working method:

  1. Mix sponge cake ingredients together for 6 minutes at full speed.
  2. Spread 4 mm thick on a baking paper.
  3. Bake at 230°C for 3-5 minutes.

Filling

Ingredients:

  • Water 100 g
  • Cardamom 25 g
  • Gelatin 10 g
  • Topfil Raspberry 1000 g

Working method:

  1. Bring the water and the cardamom to boil and infuse for 5 minutes.
  2. Get the cardamom out using a sieve and add the gelatin into the warm water.
  3. Add Topfil Raspberry, and spread the filling in between 2 sponge layers.

White chocolate mousse

Ingredients:

  • Milk 400 g
  • Egg Yolks 110 g
  • Gelatin 10 g
  • Belcolade Blanc Selection 235 g
  • Chantypak 750 g

Working method:

  1. Make an English cream with milk and egg yolks. Add the pre-soaked gelatin, and pour on the Belcolade Blanc Selection to create a ganache.
  2. Cool down to 32°C.
  3. Fold in the lightly whipped Chantypak.
  4. Add a thick layer of mousse to the layer cake, as shown on the picture.

Sides

Ingredients:

  • Tegral Patacrout 1000 g
  • Aristo Primeur Croissant 400 g
  • Eggs 100 g

Working method:

  1. For the sides, mix all ingredients together to obtain a dough.
  2. Let rest for 30 minutes. Bake at 180°C for approximately 15 minutes.
  3. Let cool down and cut rectangles.
  4. Add a rectangle on both sides of the layer cake.

Decoration

Ingredients:

  • QS of fresh berries
  • QS of Belcolade Blanc Selection

Working method:

  1. Optionally decorate with fresh berries and white chocolate stripes.