RASPBERRY AND MATCHA MOUSSE CAKE

The peak summer cake, full of raspberries and sunshine. Moist, chocolate Genoese sponge cake, pistachio toast, mousse based on white chocolate and matcha, raspberry jelly and fresh raspberries are a perfect combination that guarantees complete satisfaction.

RecipePhoto

Used products and decorations

MINI FLOWERS COLOR set

Code 33996

ROSE PETALS

Code 331558

BLOSSOMS LIME

Code 3325643

MARZIPAN 50%

Code 6160

CHOCOLATE WHITE 29%

Code CHB28XXB3

CRISPY FLAKES ROYAL

Code 332451

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Recipe

GENOESE SPONGE CAKE

Ingredients:

230 gMarzipan 50% Barima Artisanal (code 6160)

160 gEggs

20 gPlain flour

20 gStarch

25 gButter

50 gGrape seed oil

100 gRaspberries

Preparation:

Mix the marzipan adding eggs one by one. Then add the flour and the starch. Combine with melted butter and grape seed oil at the end. Put the mass into baking frames (3 x Ø18 cm) add raspberries on top and bake at 175°C for 12 - 15 minutes.

PISTACHIO CRUNCH

Ingredients:

160 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)

140 gPistachio paste 100% Barima Artisanal (code 6115)

140 gRoyal crispy flakes Barima Artisanal (code 332451)

Preparation:

Melt white chocolate at 40°C. Add pistachio paste and the crispy flakes at the end. Mix all together and put the mass onto baked Genoese sponge cake.

RASPBERRY JELLY

Ingredients:

500 gRaspberry puree

20 gGelatine

150 gFrozen raspberries

Preparation:

Bring to boil raspberry puree, add soaked gelatine and raspberries. Pour into baking frames (3 x 16 cm) and freeze.

MATCHA MOUSSE

Ingredients:

125 gCream 32% fat

250 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)

125 gWater

20 gMatcha

12 gGelatine

600 gWhipped cream

Preparation:

Brew the Matcha in the water at 80⁰C and lather it using hand-blender. Bring to boil the cream and add soaked gelatine. Pour both mixtures onto white chocolate and stir until smooth. Add whipped cream at the end. Pour the mousse into frame inserting raspberry jelly and freeze.

GREEN MIRROR GLAZE

Ingredients:

150 gWater

300 gSugar

300 gGlucose

200 gCondensed milk

140 gGelatine mass (20g gelatine 210 bloom i 120g water)

300 gLime blossoms Barbara Decor (code 3325643)

Preparation:

Heat up to 103°C the water, sugar and glucose. Then add condensed milk, gelatine mass and lime blossoms. Mix all together and leave it aside to cool down. Warm the glaze up to 40°C before coating frozen mousse.

Decoration

Flowers set Barbara Decor (code 33994)
Rose petals Barbara Decor (code 331558)
Bristle Barbara Decor (code 331561)