Triple raspberry cake

There is no such thing as too much raspberry! Especially when you pair it with chocolate.

Ingredients

1.000 gr Damco complete croûte powder

500 gr Butter

20 gr Lemon raspel ZKZC

2.000 gr Damco dark chocolate cake

1.000 gr Butter

1.000 gr Whole egg

100 gr Water

1.000 gr Frucaps raspberry filling

1.000 gr Unsweetened cream, loosely whipped

100 gr Damco neutral mousse fond

100 gr Water, lukewarm

200 gr Damco neutral mousse fond

200 gr Water, lukewarm

750 gr Sweetened cream, loosely whipped

350 gr Yoghurt

1.300 gr Frucaps raspberry filling

300 gr Frucaps mirror glaze neutral

Instructions base:

Mix Damco complete croûte powder, Lemon raspel ZKZC and butter with the dough hook.
When it resembles bread crumbs, add the water.
Once the dough has formed, stop the machine and chill the dough for 24 hours.
Knead the chilled dough, roll out to 2 mm thickness and cut out circles with a 18 cm ø ring.

Instructions cake:

Beat the butter with a butterfly whisk until supple (not airy).
Add the remainder of the ingredients and mix for about 2 minutes on 2nd speed until smooth.
Pipe out 1.5 cm of cake mixture onto the base and bake until the cake is just done.
Allow to cool in the rings before removing.

Preparation:

Replace the clean rings over the base and line the rings with a banderole.
Make the raspberry bavarois and fill the ring for 50% with the piping bag.
Allow the bavarois to stiffen in the freezer.
Pipe a layer of Frucaps raspberry filling on top of the bavarois with the piping bag.
Make the yoghurt bavarois, fill the ring to the top using the piping bag and smooth out the top with a palette knife.
Place the cakes in the freezer for at least 2 hours.
Mix 300 g Frucaps raspberry filling and Frucaps mirror glaze neutral, spread this mixture onto the cake nice and evenly and return to the freezer.
Remove the cakes by warming up the edges with a burner and decorate as desired.