SWEET CELEBRATION

A sensational wedding cake. Simple in form with an exceptional taste of cheesecake mousse with a hint of prosecco. Moist, marzipan geonese sponge cake and tangy raspberry and hibiscus-flavored jelly.

RecipePhoto

Used products and decorations

ROSE WHITE MAXI

Code 339357

White Tiny Pearls

Code 01089

Retro Gold Tiny Pearls

Code 019979

MARZIPAN 50%

Code 6160

PASTA OWOCOWO – SMAKOWA HIBISKUS

Code 24320

PASTA OWOCOWO – SMAKOWA PROSECCO

Code 230

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Recipe

GENOISE SPONGE CAKE

Ingredients:

230 gMarzipan 50% Barima Artisanal (code 6160)

160 gEggs

20 gPlain flour

20 gStarch

25 gButter

50 gGrape seed oil

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 (4 x Ø14 cm) and bake at 175°C for 12 - 15 minutes.

RASPBERRY HIBISCUS JELLY

Ingredients:

500 gRaspberry puree

20 gConcentrated hibiscus paste

5 gAgar

Preparation:

Bring to boil all ingredients together. Set aside until it becomes gelatinous. Then mix it using hand blender, pour into silicone mould and freeze.

CHEESECAKE MOUSSE

Ingredients:

315 gMascarpone

315 gCottage cheese 4 - 6% fat

400 gCondensed sweetend milk

70 gConcentrated Prosecco paste

22 gGelatine

56 gWater

400 gCream 32% fat

Preparation:

Mix the mascarpone with cottage cheese and Prosecco paste until smooth. Soak the gelatine, dissolve it in hot condensed milk and then add to the cheese mass. Gently combine it with the whipped cream at the end. Pour the mousse into silicone mould, insert frozen jelly, cover with sponge cake and freeze.

Used decorations

White Tiny Pearls (code 01089)
Retro Gold Tiny Pearls (code 019979)