Puzzles cake

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

LYCHEE
LYCHEE
Code 331044
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
CHOCOLATE MILK 34%
CHOCOLATE MILK 34%
Code CHL35XXC3
CRISPY FLAKES ROYAL
CRISPY FLAKES ROYAL
Code 332451
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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.

Decoration

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

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