1 Feb 2019
Built in a ring of 10 cm diameter, this Valentine's cake is composed of mousse, insert and crunch. Your customers will slice into this delicious cake to reveal the raspberry and chocolate heart running through the middle. A crunchy trip down romantic lane!
Insert
Ingredients:
- 500 g of Puratos Tegral Satin Crème Cake Belgian Chocolate
- 175 g of whole eggs
- 150 g of oil
- 110 g of water
Working method:
- Mix all ingredients with a paddle for 5 min on slow/medium speed
- Spread full quantity on one tray
- Bake in deck oven at 180°C 10-12 min
- Let cool down and cut discs of 8 cm diameter for the insert
- Pipe a layer of Topfil Raspberry 60% on top.
- Freeze 20 g cake/cake, 45 g Topfil/cake
Fruit filling
Ingredients:
- Q.S. of Puratos Topfil Raspberry 60%
Chocolate mousse
Ingredients:
- 160 g of milk
- 160 g of cream
- 60 g of egg yolk
- 290 g of Belcolade Noir Selection
- 230 g of fresh cream 35%
- 230 g of Puratos Passionata
Working method:
- Heat milk, cream & yolk to 85°C
- Pour onto chocolates and mix
- At 35°C, fold in semi-whipped creams
- Prepare entremets with mousse & frozen inserts
- Leave 0,5 mm from the top
- 110 g/cake
Filling
Ingredients:
- Q.S. of PF Pralicrac Chocolait
Working method
- Spread on frozen mousse to fill the ring
Crumble
Ingredients:
- Q.S. of Belcolade PPP Cocoa Butter
- Q.S. of Red colorant (liposoluble)
Working method:
- Melt cocoa butter and mix in colorant to desired intensity
Decorate with heart-shaped chocolate flakes and serve with a few raspberries!
