RASPBERRY AND MATCHA MOUSSE CAKE
The peak summer cake, full of raspberries and sunshine. Moist, chocolate Genoese sponge cake, pistachio toast, mousse based on white chocolate and matcha, raspberry jelly and fresh raspberries are a perfect combination that guarantees complete satisfaction.
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 (3 x Ø18 cm) add raspberries on top and bake at 175°C for 12 - 15 minutes.
Melt white chocolate at 40°C. Add pistachio paste and the crispy flakes at the end. Mix all together and put the mass onto baked Genoese sponge cake.
Bring to boil raspberry puree, add soaked gelatine and raspberries. Pour into baking frames (3 x 16 cm) and freeze.
Brew the Matcha in the water at 80⁰C and lather it using hand-blender. Bring to boil the cream and add soaked gelatine. Pour both mixtures onto white chocolate and stir until smooth. Add whipped cream at the end. Pour the mousse into frame inserting raspberry jelly and freeze.
Heat up to 103°C the water, sugar and glucose. Then add condensed milk, gelatine mass and lime blossoms. Mix all together and leave it aside to cool down. Warm the glaze up to 40°C before coating frozen mousse.
Flowers set Barbara Decor (code 33994)
Rose petals Barbara Decor (code 331558)
Bristle Barbara Decor (code 331561)
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