Raspberry Royal Cake

Created with Belcolade Origins Papua New Guinea 73 Cacao-Trace

17 Feb 2020

Recipe

Composition

  1. Joconde Biscuit
  2. Almond Crumble
  3. Almond Mousse
  4. Raspberry Compote
  5. Chocolate Mousse
  6. Chocolate Glaze

1. Joconde Biscuit

Ingredients
Working method

Mix the Amandes Blanchies Poudre PatisFrance, sugar and whole eggs at medium speed with a whisk to obtain a homogeneous composition. Once the mixture is well whipped, add gently the melted butter and sifted flour using a spatula. It the end, add whipped egg whites and remaining 50 g of sugar and mix carefully.

Spread out on 3 Silpats (40 cm x 60 cm) 600 g per plate and bake for about 6 minutes at 220 °C, depending on the oven.

2. Almond Crumble

Ingredients
Working method

Mix the ingredients at slow speed with a flat beater to obtain a homogeneous composition. Roll out this paste to 4 mm thickness and cut out circles of 18 cm in diameter. Bake on Silpain sheets for about 20 minutes at 180 °C. Keep dry before using.

3. Almond Mousse

Ingredients
Working method

Mix the Praliné Fluide Amande Doux 59% PatisFrance, almond milk and milk and heat up till 40°C. Add pre-soaked and melted gelatin and mix together with a hand blender. Finally, gently add the whipped cream and mix using a spatula.

Mould the mousse in circles or Flexipan of 16 cm in diameter (180 g per mould). Place over a Joconde biscuit circle of the same diameter and freeze before proceeding.

4. Raspberry Compote

Ingredients
Working method

Mix frozen raspberries and sugar and heat up to 102°C. Leave to cool down to 50°C before adding pre-soaked and melted gelatin. In the end, add the Cointreau and cover with a film. Store at 4 °C.

5. Chocolate Mousse

Ingredients
Working method

Make a ganache with fresh cream 35% and Belcolade Origins Noir Papua New Guinea 73% Cacao-Trace. Add the whipped cream and mix gently with a spatula. Put the chocolate mousse in circles of 18 cm diameter and 4 cm high (180 g per mould). Add frozen almond mousse on top and put together in a freezer.

6. Chocolate Glaze

Ingredients
Working method

Heat up together milk, fresh cream 35% and glucose until boiling. Then pour this liquid onto Belcolade Selection Noir 65% Cacao- Trace and Belcolade Selection Noir Ebony chocolates, as for a ganache.

Add pre-soaked and melted gelatin and slightly heated Puratos Miroir L'original Neutre. In the end, add the raspberry coloring powder and mix everything with a hand blender. Cover with a film till it touches.

Store at 4 ° C.

Apply this glaze at 38 °C maximum on frozen products.