28 Apr 2017

Spring recipe: layer cake

Spring layer cake

Sponge

Ingredients:

  • Tegral Savoie 1000 g
  • Eggs 750 g
  • Water 100 g

Working method:

  1. Mix sponge cake ingredients together for 6 minutes at full speed.
  2. Spread 4 mm thick on a baking paper.
  3. Bake at 230°C for 3-5 minutes.

    Filling

    Ingredients:

    • Water 100 g
    • Cardamom 25 g
    • Gelatin 10 g
    • Topfil Raspberry 1000 g

    Working method:

    1. Bring the water and the cardamom to boil and infuse for 5 minutes.
    2. Get the cardamom out using a sieve and add the gelatin into the warm water.
    3. Add Topfil Raspberry, and spread the filling in between 2 sponge layers.

    White chocolate mousse

    Ingredients:

    • Milk 400 g
    • Egg Yolks 110 g
    • Gelatin 10 g
    • Belcolade Blanc Selection 235 g
    • Chantypak 750 g

    Working method:

    1. Make an English cream with milk and egg yolks. Add the pre-soaked gelatin, and pour on the Belcolade Blanc Selection to create a ganache.
    2. Cool down to 32°C.
    3. Fold in the lightly whipped Chantypak.
    4. Add a thick layer of mousse to the layer cake, as shown on the picture.

    Sides

    Ingredients:

    • Tegral Patacrout 1000 g
    • Aristo Primeur Croissant 400 g
    • Eggs 100 g

    Working method:

    1. For the sides, mix all ingredients together to obtain a dough.
    2. Let rest for 30 minutes. Bake at 180°C for approximately 15 minutes.
    3. Let cool down and cut rectangles.
    4. Add a rectangle on both sides of the layer cake.

    Decoration

    Ingredients:

    • QS of fresh berries
    • QS of Belcolade Blanc Selection

    Working method:

    1. Optionally decorate with fresh berries and white chocolate stripes.

     

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