Instructions short crust:

1. Mix the Damco complete croûte powder and the butter with the dough hook.
2. When it resembles bread crumbs, add the water.
3. Once the dough has formed, stop the machine and allow the dough to chill for 24 hours.
4. Knead the chilled dough, roll out to 2 mm thickness and cut out slices.

Instructions raspberry bavarois:

1. Pour lukewarm water over the Damco neutral mousse fond while whisking.
2. Mix this with the Frucaps raspberry filling.
3. Next, add half of the cream and mix with the whisk.
4. Add the rest of the cream to the mixture using a spatula.
5. Pipe the flexipan mould with 65 g bavarois and place in the freezer.

Instructions chocolate mirror:

1. Cook the cream and add to the melted Souplesse dark chocolate.
2. Stir well with a spatula until completely smooth.
3. Then add the soaked leaf gelatine and stir thoroughly until smooth.
4. Finally, add the Frucaps mirror glaze neutral and stir thoroughly until smooth.

Assembling the cakes:

1. Remove the cakes from the flexipan mould
2. Dip them in the chocolate mirror glaze and place on the short crust base.
3. Decorate as desired.