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.
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.
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.
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.
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.
Neutral gel Barima Artisanal (code 3100)
Tagliatelle white Barbara Decor (code 335800)
Lychee ball Barbara Decor (code 331044)
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