SOUTH - NORTH - SOUTH
MODERN CAKE WITH PISTACHIO AND RASPBERRY
Difficulty level
MODERN CAKE WITH PISTACHIO AND RASPBERRY
Ingredients
| CEREAL'EAT FROLLA | g 500 |
| unsalted butter 82% fat | g 200 |
| eggs | g 50 |
| sugar | g 60 |
Preparation
In a planetary mixer with the paddle attachment, knead all the ingredients until well combined and homogeneous.
Refrigerate the dough for at least one hour.
Roll out the dough into a 3mm thick layer. The shortcrust bases have to be lighly larger than the cakes. Bake the shortcrust pastry bases at 170-180°C for 10-12 minutes.
Ingredients
| LILLY NEUTRO | g 100 |
| water - lukewarm | g 100 |
| FRUTTIDOR LAMPONE - lukewarm | g 400 |
Preparation
Dissolve LILLY NEUTRO into water, then stir FRUTTIDOR in.
Pour into the silicone mould for inserts and freeze.
Ingredients
| PRALIN DELICRISP FRUITS ROUGES | To Taste |
Preparation
Spread the product in a 2-mm thick layer between two sheets of parchment paper. Freeze in order to provide it with the right consistency to be cut into the needed size.
Ingredients
| LILLY NEUTRO | g 200 |
| JOYPASTE PISTACCHIO PURA | g 150 |
| water | g 200 |
| liquid cream 35% fat | g 1000 |
Preparation
Whip cream, water and LILLY NEUTRO until soft peaks form then gently combine JOYPASTE.
Half-fill the mould with the mousse, place the frozen jelly and the crunchy red fruit layer, spread a veil of mousse and close with a layer of rollé.
Freeze before unmoulding.
Spray with green velvet spray, then lay the frozen dessert onto the cereal shortcrust base and decorate with diced raspberry jelly.
Decorate with DOBLA TOADSTOOL.
Chef Executive, Pastry Chef and Chocolatier
