Rose white

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.

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Used products and decorations

ROSE WHITE
ROSE WHITE
Code 339359
ROSE WHITE MAXI
ROSE WHITE MAXI
Code 339357
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
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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).

scheme

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