Raspberry White Chocolate Almond Cake
A simple and delicate Almond cake with a feuilletine crunch and fresh tartness of raspberry filling along with white chocolate mousse is a sure winner that everyone will fall in love with!
A simple and delicate Almond cake with a feuilletine crunch and fresh tartness of raspberry filling along with white chocolate mousse is a sure winner that everyone will fall in love with!
Recipe Card
| Ingredients | Quantity |
| For Sponge | |
| Egg white | 150 gm |
| Icing sugar | 75 gm |
| Brown sugar | 25 gm |
| Almond powder | 125 gm |
| Caster sugar | 125 gm |
| Flour | 25 gm |
| For Feuilletine crunch | |
| Feuilletine | 75 gm |
| White chocolate | 100 gm |
| Butter | 50 gm |
| For Raspberry Jelly | |
| Raspberry puree | 250 gm |
| Glucose | 50 gm |
| Sugar | 78 gm |
| Pectin | 8 gm |
| For White Chocolate Mousse | |
| Milk | 250 gm |
| Gelatine | 15 gm |
| White chocolate | 500 gm |
| Whipped cream | 500 gm |
| For White chocolate glaze | |
| Water | 125 gm |
| Sugar | 225 gm |
| Glucose | 225 gm |
| Condensed milk | 225 gm |
| Gelatine | 225 gm |
| Food colour | As required |
Method of Preparation
For the sponge
- First, whisk the egg white with brown sugar and icing sugar until u get the stiff peak meringue.
- Mix flour, almond powder and caster sugar and fold with the meringue then bake it in 180°c 12- 15 minutes.
For feuilletine crunch
- Melt the butter and white chocolate then mix with fuiellentine.
For the raspberry jelly
- Cook raspberry and glucose until it boils.
- Mix sugar and pectin then start adding pectin and sugar by whisking continuously.
For the white chocolate glaze
- Soak the gelatin in ice water.
- Cook glucose, water and sugar.
- Add into chocolate and gelatin then mix it properly.
- Add colour.
For the white chocolate mousse
- Soak the gelatine in ice water to bloom it.
- Cook milk until it becomes warm then mix with the chocolate.
- Melt the gelatine with the chocolate.
- Whip the cream then once the chocolate mixture becomes cool fold into the whipped cream.
For Assembling
- Take the sponge and add feuilletine crunch spreading it evenly.
- After that keep it in the fridge to set it then cut into desire shape. Take a mould for a cake and pipe a little mousse into it and add sponge with crunch over it.
- Add again mousse then add raspberry jelly, and add mousse.
- Keep it again in the fridge for setting.
- After removing from the freezer coat with the glaze and keep again in the fridge to set it.
- Remove from freezer and use it.
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About the Contributor
Sunil Chowdhary
ICCA Scholarship Program, Baking & Patisserie Class of 2020Commis 2, Etihad Airways
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