Ingredients
Base
- Spongecakemix concentrate 45 g
- Water 40 g
- Sugar 116 g
- Flour 166 g
- Egg 158 g
Raspberry mousse
- Léonce Blanc raspberry purée 100 g
- Fond Royal 50 g
- Cream 145 g
Raspberry filling
- Léonce Blanc lime purée 185 g
- Fond Royal 125 g
- Cream 560 g
- Vihreä väri
Glaze
- Diamond Glaze All’round neutraali 150 g
Preparation
MIX all ingredients in a universal machine for about 8-10 minutes.
BAKE at 190-200°C for about 20-25 minutes in a 22 cm cake ring. CUT one layer from the cake base, PLACE it on the bottom of the 22 cm ring and moisten.
MIX the Fond Royal and 20°C raspberry purée with a whisk and gently add the whipped cream. POUR the mousse into a 18 cm cake ring and SMOOTH the surface. Allow to cool in the refrigerator for at least 1 hour and then MOVE to the freezer.
BRING the sugar and raspberry purée to boil, ADD the soaked gelatin and LET cool to room temperature.
POUR the filling in the 18 cm cake ring over the raspberry mousse and frost. REMOVE from icy mold and PLACE on moistened 22 cm cake base.
MIX the Fond Royal well with 20°C lime purée with a whisk. Gently
ADD loose whipped cream and dye the mass, if desired, with the green food color. POUR the mousse into the mold over raspberry layers and cake base. Allow to cool in the refrigerator for at least 1 hour and put in the freezer. REMOVE the icy cake from the mold.
HEAT the Diamond Glaze to 40°C and POUR over the icy cake and the edges. DECORATE.