Rose white

A delicious cake for special occasions. Fluffy vanilla sponge combined with coconut mousse based on white chocolate, contrasted with lychee and rose-flavored jelly.

VideoRecipePhoto

Used products and decorations

ROSE WHITE

Code 339359

ROSE WHITE MAXI

Code 339357

CHOCOLATE WHITE 29%

Code CHB28XXB3

video Download recipe

Recipe

VANILLA SPONGE CAKE

Ingredients:

3Eggs

90 gSugarr

90 gPlain flour

5 gConcentrated vanilla paste

Preparation:

Whisk the eggs with sugar and vanilla paste. Slowly add the sifted flour and mix it with a spatula. Pour into a mould of Ø16 cm. Bake at 180°C for 35 minutes. Cut the sponge cake into three layers.

LYCHEE AND ROSE JELLY

Ingredients:

10 gConcentrated rose paste

40 gSugar

4 gAgar

200 gLychee puree

200 gFresh lychees (cubes)

Preparation:

Boil the puree with sugar and agar. Add rose paste. Finally, add the fresh lichees cut in small cubes. Pour over the sponge cake and freeze.

COCONUT MOUSSE

Ingredients:

300 gBarima Artisanal White chocolate 29% (code CHB28XXB3)

100 gCream 30% fat

10 gGelatine

50gWhipped cream 30% fat

500 gConcentrated coconut paste

Preparation:

Soak the gelatine in the water. Boil the cream, add soaked gelatine, pour it into melted chocolate and mix thoroughly to form a ganache. Add coconut paste. Finally, combine with the whipped cream. Pour part of the mousse into the mold and insert the frozen jelly with sponge cake. Repeat this step three times. Freeze.

SHINY COATING

Ingredients:

150 gWater

300 gSugar

200 gGlucose syrup

20 gCream 30% fat

120 gGelatine

300 gWater

Barima Artisanal White chocolate 29% (code CHB28XXB3)

Preparation:

Soak the gelatine in 120 g of water. Boil a syrup (at 103°C) with sugar, water (150 g) and glucose. Add white chocolate, cream and soaked gelatine. Mix it with a blender. Pour the shiny coating at 30°C on the frozen cakes.

Decorations

To decorate use Barbara Decor chocolate decorations:

Rose white Ø40 (code 339359),
Rose white Maxi Ø65 (code 339357).