Enchanting garden cake
Enchanting garden cake - Zdjęcie 2
CHOCOLATE PASTRY (3 circles Ø16 cm)
Ingredients:
Preparation:

Melt the chocolate with the butter and blend with the whisked egg yolks. Separately whisk the egg whites with the sugar, then gently blend with the first mixture, adding the flour at the same time. Pour the dough into the 3 baking frames (16 cm diameter) and bake at 180°C for about 15 minutes.

RASPBERRY JELLY (3 x Ø14 cm)
Ingredients:
  • 130g Raspberry puree
  • 7g Gelatine
  • 20g Sugar
Preparation:

Add the sugar and the gelatine to the raspberry puree, then heat to 80°C, pour into a silicone mould (14 cm diameter) and freeze. Use as a filling for the mousse.

MINT CHOCOLATE MOUSSE (3 x Ø16 cm)
Ingredients:
Preparation:

Boil the cream, then dissolve the gelatine in it and pour the mixture onto the chocolate. Add the mint paste and gently blend with the whipped cream. Pour the first layer into a baking frame (16 cm diameter) with the chocolate pastry case. 

BLACKBERRY MOUSSE (3 x Ø16 cm)
Ingredients:
  • 7g Gelatine
  • 20g Water
  • 15g Concentrated blackberry paste
  • 250g Whipped cream 30%
  • 15g Sugar
Preparation:

Dissolve the gelatine in the hot water and add the blackberry paste. Whip the cream with the sugar and gently blend with the blackberry mixture. Pour the second layer of the mousse into the baking frame.

Spray the pink velvet - BARIMA ARTISANAL COLOR (code AP0379RS)  on to the frozen cake and finish with chocolate decorations – BARBARA DECOR:

and Sugar pearls (code 09923).