Mini raspberry cake
A creation of Anne Fashauer
Anne is Pastry chef and professional flavors matchmaker. She knows exactly how to sublimate each recipes using Andros Chef ingredients. Graduated with Marketing degree and Pastry formation, she proposes training course and collaboration with professionals.
Ingredients
Almond shortcrust pastry
120 g Butter
2 g Salt
90 g Caster sugar
30 g Ground almonds
1 Egg
240 g Flour T55
Pistachio cake
250 g Flour T55
8 g Yeast
250 g Eggs
250 g Sugar
250 g Butter
15 g Pistachio paste
Raspberry confit
400 g Raspberry puree
60 g Caster sugar
12 g Pectine NH
Raspberry mousse
500 g Raspberry puree
500 g Liquid cream whole fat
15 g Gelatine
Raspberry glaze
285 g Raspberry puree
125 g Water
75 g Sugar
7,5 g Pectine NH
5 g Gold gelatine
Sweetened raspberry puree
To obtain a perfect raspberry puree, Andros Chef has made the best blend to have an intense red color, a powerful taste of ripe raspberry and a unique aromatic finesse. Raspberry puree can thus be used to make all types of pastries or ice cream and sorbet but also in coulis or even in sauce. Packed in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
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Almond shortcrust pastry
Soften the butter with salt and sugar. Once the mixture is homogeneous, add the ground almonds and the egg. Add the flour and mix until crumb is obtained, don’t over-mix. Spread at 2mm thickness between two baking sheets. Cut out the dough with pastry cutter in stripe forms. Bake between two baking mat at 160°C for 15 to 20 minutes.
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Pistachio cake
Siften together flour and yeast. Mix the eggs, sugar and pistachio paste. Add the melted butter and pipe in a stainless steel square. Bake for 8 minutes at 180°C. Keep in the square after baking process.
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Raspberry confit
Mix sugar and pectine together. Heat the puree at 40°C and pour in rain the sugar/pectine mix. Bring to a boil. Pour on the pistachio cake and allow to thick before cutting out in little stripes. The assembly will be slot into the raspberry mousse.
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Raspberry mousse
Soak the gelatine. Combine with the barely warm raspberry puree. Whip the liquid cream until a foamy texture is obtained. Gradually add the whipped cream to the raspberry puree and pipe in Finger silicon moulds.
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Raspberry glaze
Heat the puree with water. Bring to a boil with sugar and pectine. Add the soaked gelatine. Use at 35°C to coat the cakes.
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Assembly
In the Finger silicone moulds pipe the raspberry mousse and slot the frozen pistachio cake - raspberry confit. Smooth and freeze in a blast chiller. Coat with raspberry glaze and put on a chilled almond shortcrust stripe previously baked. Decorate with fresh raspberries and pistachio slivers.
