Raspberry Mousse
Sponge
| g | |
| Sorbitol | 45 |
| Sugar | 225 |
| EMULSIFIER OIL EOH-RPH | 50 |
| Eggs | 562 |
| Baking Powder | 3.5 |
| Cake Flour | 225 |
| PALFFY 780LTU | 45 |
| PROBEST 33 | 45 |
Process
- Mix the sorbitol, sugar, EMULSIFIER OIL EOH-RPH, eggs, baking powder and cake flour. Whip them until fluffy.
- Melt PALFFY 780LTU and mix with PROBEST 33. Mix well with the egg mixture.
- Pour into 7 inch round cake tin and bake at 170 degrees for 35 minutes.
Raspberry Mousse
| g | |
| FILLING ACE MILK | 180 |
| Raspberry Puree | 120 |
| Gelatine sheet | 7 |
| ACE 200 | 350 |
| Sugar | 40 |
Process
- Mix the FILLING ACE MILK with the raspberry puree.
- Soak the gelatine sheet with cold water.
- Mix the ACE 200 with sugar until soft peaks appear and combine them with the custard mixture.
- Melt the gelatine and mix well with the cream mixture.
Chocolate Spray
| g | |
| WHITE COMPOUND CHOCOLATE | 300 |
| Corn oil | 150 |
| Red colouring | 20 |
Process
- Melt all together.
Assemble
- Use a heart shape cutter to cut the sponge.
- Pipe half of the raspberry mousse into the heart shape and put the sponge in the middle. Fill it up with the mousse and put on the second sponge. Put them into the freezer to set.
- Unmould the cake and use the chocolate spray to spray on the mousse. This will create the velvet surface effect.
- Use the white chocolate for decoration.
Products Used for This Recipe
EMULSIFIER OIL EOH-RPH
Helps improve the batter whippability and stability, and makes fine crumb texture which improves the volume of sponge cake and smooth mouthfeel.
- Packing: 15kg
- Storage: 3℃ – 7℃
- Shelf Life: 240days
PALFFY780LTU
Compound margarine with rich buttery taste which melts in your mouth with high overrun.
- Packing: 15kg
- Storage: 3℃-7℃
- Shelf Life: 240days
PROBEST 33
Cost-effective milk alternatives usable in a wide range of applications.
- Packing: 1100g*12
- Storage: Below 25℃
- Shelf Life: 180days
FILLING ACE MILK
Room temperature storage filling with good baking stability and rich milky taste.
- Packing: 3kg*5
- Storage: Below 25℃
- Shelf Life: 240days
ACE 200
Cost-effective dairy compound whipping cream suitable for simple confectionaries and bakery applications.
- Packing: 1000g*12
- Storage: 3℃ – 7℃
- Shelf Life: 270days
WHITE COMPOUND CHOCOLATE
Easy-to-handle compound chocolate without the need for tempering. Its milk and vanilla flavour goes with various confectionaries, breads and cakes.
- Packing: 1kg*10(block)
- Storage: 20-24℃
- Shelf Life: 365days(12months)
