Sweet celebration

SWEET CELEBRATION

A sensational wedding cake. Simple in form with an exceptional taste of cheesecake mousse with a hint of prosecco. Moist, marzipan geonese sponge cake and tangy raspberry and hibiscus-flavored jelly.

RecipePhoto

Used products and decorations

ROSE WHITE MAXI
ROSE WHITE MAXI
Code 339357
WHITE TINY PEARLS
White Tiny Pearls
Code 01089
MARZIPAN 50%
MARZIPAN 50%
Code 6160
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Recipe

GENOISE SPONGE CAKE
Ingredients:
230 gMarzipan 50% Barima Artisanal (code 6160)
160 gEggs
20 gPlain flour
20 gStarch
25 gButter
50 gGrape seed oil
Preparation:

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 (4 x Ø14 cm) and bake at 175°C for 12 - 15 minutes.

RASPBERRY HIBISCUS JELLY
Ingredients:
500 gRaspberry puree
20 gConcentrated hibiscus paste
5 gAgar
Preparation:

Bring to boil all ingredients together. Set aside until it becomes gelatinous. Then mix it using hand blender, pour into silicone mould and freeze.

CHEESECAKE MOUSSE
Ingredients:
315 gMascarpone
315 gCottage cheese 4 - 6% fat
400 gCondensed sweetend milk
70 gConcentrated Prosecco paste
22 gGelatine
56 gWater
400 gCream 32% fat
Preparation:

Mix the mascarpone with cottage cheese and Prosecco paste until smooth. Soak the gelatine, dissolve it in hot condensed milk and then add to the cheese mass. Gently combine it with the whipped cream at the end. Pour the mousse into silicone mould, insert frozen jelly, cover with sponge cake and freeze.

Used decorations

White Tiny Pearls (code 01089)
Retro Gold Tiny Pearls (code 019979)

scheme

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