PUZZLES CAKE

A sliced cake, perfect for sweet buffets. With a crispy, crunchy crust, delicate advocaat-flavored sponge, refreshing raspberry jelly with mint, and a coconut mousse based on milk chocolate – an excellent combination of flavors.

RecipePhoto

Used products and decorations for PUZZLES CAKE

white chocolate ball covered with an intense pink colour

LYCHEE

Code 331044

CHOCOLATE WHITE 29%

Code CHB28XXB3

CHOCOLATE MILK 34%

Code CHL35XXC3

ROASTED BLANCHED PEANUT 100% 1KG

Code 6173

CRISPY FLAKES ROYAL

Code 332451

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PUZZLES CAKE Recipe

CRUNCHY CHOCOLATE COOKIE

Ingredients:

150 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)

100 gButter

100 gRoasted peanut paste 100% Barima Artisanal (code 6172)

150 gRoyal crispy flakes Barima Artisanal (code 332451)

Preparation:

Melt the chocolate with the butter, add the nut paste and the crispy flakes, then mix. Shape thin crunchy cookies and put them into the fridge until set.

SPONGE CAKE

Ingredients:

320 gEggs

180 gSugar

180 gPlain flour

20 gStarch

35 gConcentrated advocat paste

Preparation:

Whisk the eggs with the sugar until stiff. Add the paste, flour and starch and blend until combined. Bake for 8 minutes at 175°C.

RASPBERRY MINT JELLY

Ingredients:

1000 gFrozen raspberries

200 gSugar

12 gConcentrated mint paste

25 gGelatine

Preparation:

Simmer the raspberries with the sugar until the fruit puree texture is achieved. Then strain it. Add dissolved gelatine and the concentrated mint paste, and pour on the sponge cake. Leave to set.

COCONUT MOUSSE

Ingredients:

220 gMilk chocolate 34% Barima Artisanal (code CHL35XXC3)

220 gCream (30% fat)

23 gGelatine

700 gWhipped cream (35% fat)

35 gConcentrated coconut paste

Preparation:

Bring the cream to the boil, add dissolved gelatine and blend with the melted chocolate making ganache. Add the coconut paste and the whipped cream to the ganache and gently stir. Pour the mousse onto the raspberry jelly once it is set.