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    El Clasico

    Uploaded by

    DairoMRivero
    This document provides instructions for making a classic six-person cake with several layers. The cake consists of a joconde sponge base layered with raspberry coulis and a white chocolate mousse, with a red mirror glaze coating. Key steps include baking the sponge, making the coulis by heating raspberry puree and sugar, and preparing the mousse by cooking and cooling ingredients like milk, cream, eggs and chocolate. The layers are then assembled and frozen before being coated in the glaze and decorated with raspberries.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    El Clasico

    Uploaded by

    DairoMRivero
    277 views2 pages
    This document provides instructions for making a classic six-person cake with several layers. The cake consists of a joconde sponge base layered with raspberry coulis and a white chocolate mousse, with a red mirror glaze coating. Key steps include baking the sponge, making the coulis by heating raspberry puree and sugar, and preparing the mousse by cooking and cooling ingredients like milk, cream, eggs and chocolate. The layers are then assembled and frozen before being coated in the glaze and decorated with raspberries.

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    el clasico

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    This document provides instructions for making a classic six-person cake with several layers. The cake consists of a joconde sponge base layered with raspberry coulis and a white chocolate mousse, with a red mirror glaze coating. Key steps include baking the sponge, making the coulis by heating raspberry puree and sugar, and preparing the mousse by cooking and cooling ingredients like milk, cream, eggs and chocolate. The layers are then assembled and frozen before being coated in the glaze and decorated with raspberries.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    277 views2 pages

    El Clasico

    Uploaded by

    DairoMRivero
    This document provides instructions for making a classic six-person cake with several layers. The cake consists of a joconde sponge base layered with raspberry coulis and a white chocolate mousse, with a red mirror glaze coating. Key steps include baking the sponge, making the coulis by heating raspberry puree and sugar, and preparing the mousse by cooking and cooling ingredients like milk, cream, eggs and chocolate. The layers are then assembled and frozen before being coated in the glaze and decorated with raspberries.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    The Classic

    For a six person cake


    Joconde sponge :
    165g sugar Beat the eggs, sugar, almond powder and flour on the
    165g almond powder ribbon with a mixer.
    200g eggs Whipp the egg whites and squeeze them with the 35g
    50g flour of sugar. Melt the butter
    35g butter Gently mix the two assembled mixes, add the melted
    135g egg white butter, pour onto a baking plate and then bake at 170 °
    35g sugar C for about 10 minutes.

    Raspberry coulis :
    200g raspberry puree Warm the puree.
    32g sugar Add the mixed sugar and pectin.
    4g NH pectine Bring to boil. Add the gelatin.
    28g gelatin mix Pour into insert mold.
    5g balsamic vinegar Freeze it.

    White chocolate mousse :


    134g milk Boil the milk, cream and milk powder.
    34g cream Pour over the yolks and sugar.
    22g powdered milk Cook to 85°C. Strain.
    40g egg yolk Add the gelatin and the ivory couverture and cool to
    56g gelatin mix 30°C.
    280g Ivory 35% Couverture Add the whipped cream.
    200g whipped cream Assemble the dessert directly.
    Red mirror glaze :
    125g water Cook the water, the sugar and the glucose to 110°C.
    300g sugar Add the hot cream mixed with the powdered milk.
    187g glucose syrup Add the gelatin mass, the neutral glaze and the olive oil,
    250g cream mix.
    93g powdered milk Add the red coloring.
    88g gelatin masse Let it fix during 24 hours in the fridge
    125g neutral glaze Melt the glaze, use it between 30 and 35°C.
    75g olive oil
    Qs. red food coloring

    Assembly :

    Cut three pieces of sponge of identical size.


    Keep two pieces of sponge in two molds, pour the coulis cleanly and freeze.
    Divide the bavaroise in three, pour a first third on a cookie in a mold, place the second cookie
    with the coulis, pour the second third of bavaroise.
    Place the last cookie and then the last third of bavaroise.
    Freeze.
    Glaze with red mirror glaze.
    Unmold then cut the edges to reveal the assembly.
    Decorate with fresh raspberries.

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