Antonio Bachour: White Chocolate Raspberry Almond Cake (Metric)

Name: Antonio Bachour: White Chocolate Raspberry Almond Cake (Metric)
Prep time: 1 h 30 min
Cook time: 14 h 30 min
Total time: 14 h 30 min
Yield: 15 pieces
Ingredients: 340 g fresh raspberries; 1 tbsp lemon juice; ¾ tsp pectin powder; 30 g sugar; 170 g almond paste; 170 g butter, unsalted; 170 g sugar; 130 g almond flour; 170 g sour cream; 3 eggs, large; 1 tbsp baking powder; &frac18; tsp salt; 2 sheets gelatin, silver grade; cold water; 170 g white chocolate; 60 g whole milk; 455 g whipping cream; 1 vanilla pod; 1 - 2 tsp rose water; 1 tbsp gelatin powder, unflavoured; 6 tbsp water; 170 g sugar; 2 tsp glucose syrup; 155 g whipping cream; 155 g white chocolate; 1 - 3 tsp red food colouring

4.0 4 évaluations

Préparation 1h 30min

Total 14h 30min

15 pieces

Ingrédients

Raspberry Confit

fresh raspberries
340 g
lemon juice
1 tbsp
pectin powder
¾ tsp
sugar
30 g

Almond Cake

almond paste softened
170 g
butter, unsalted diced, room temperature
170 g
sugar
170 g
almond flour
130 g
sour cream
170 g
eggs, large
3
baking powder
1 tbsp
salt
⅛ tsp

White Chocolate Rose Water Vanilla Mousse

gelatin, silver grade
2 sheets
cold water to cover
white chocolate Valrhona Ivoire 35% (see Tip)
170 g
170 g white chocolate, Valrhona Ivoire 35% (see Tip)
whole milk
60 g
whipping cream divided
455 g
vanilla pod
1
rose water to taste
1 - 2 tsp

Mirror Glaze

gelatin powder, unflavoured
1 tbsp
4 ½ sheets gelatin, silver grade
water
6 tbsp
sugar
170 g
glucose syrup (see Tip)
2 tsp
whipping cream
155 g
white chocolate Valrhona Ivoire 35% (see Tip)
155 g
155 g white chocolate, Valrhona Ivoire 35% (see Tip)
red food colouring gel, to desired tint
1 - 3 tsp