Dragon Eye - Modern Cake with Raspberry and Pistachio
Raspberry rollè, Pistachio mousse and Raspberry mousse — an IRCA recipe in 3 components. Uses Irca Joypaste Pistachio 100% 6 kg.
- whipping time (raspberry rollè)
- 10-12 min
- baking time (raspberry rollè)
- 6-7 min
- baking temperature (raspberry rollè)
- 220 °C
- cream boiling temperature (pistachio mousse)
- 82-84 °C
- glaze temperature (mirror glaze)
- 45-50 °C
Ingredients
Raspberry rollè
| Ingredient | Quantity |
|---|---|
| IRCA Genoise | 500 g |
| Eggs | 600 g |
| Raspberry flavouring paste | 40 g |
Pistachio mousse
| Ingredient | Quantity |
|---|---|
| Liquid cream | 400 g |
| Sugar | 30 g |
| Egg yolk | 67 g |
| Lilly Neutro | 37 g |
| Irca Joypaste Pistachio 100% 6 kgJoypaste Pistacchio 100% | 75 g |
| Salt | 1.5 g |
Raspberry mousse
| Ingredient | Quantity |
|---|---|
| Liquid cream | 1000 g |
| Water | 300 g |
| Lilly Neutro | 200 g |
| Fruttidor Lampone | 600 g |
Method
- Raspberry rollè
Whip all the ingredients for 10/12 minutes at high speed in a planetary mixer.
- Raspberry rollè
On a tray covered with parchment paper, roll out the dough to a thickness of 5 mm.
- Raspberry rollè
Bake for about 6/7 minutes at 220°C in the oven with closed valves.
- Raspberry rollè
Place in the blast chiller until it is completely cooled down.
- Raspberry rollè
Cover the tray with a plastic foil and place in the fridge.
- Pistachio mousse
Boil the cream and in another bowl mix yolk and sugar with a whisk.
- Pistachio mousse
Pour it over the hot cream and bring it to boil at 82-84°C, keep in mind to regularly mix the cream to avoid any coagulation.
- Pistachio mousse
Add LILLY NEUTRO and mix with a whisk, then add JOYPASTE PISTACCHIO 100% and salt, to conclude emulsify with an immersion blender.
- Pistachio mousse
Place both the insert and the top in silicon moulds.
- Raspberry mousse
Semi-whip the cream in a planetary mixer.
- Raspberry mousse
Mix water with LILLY NEUTRO and FRUTTIDOR LAMPONE.
- Raspberry mousse
Add the mixture to the cream in more than once and mix gently.
Final composition: Place part of the raspberry mousse in a silicon mould with a diameter of 18 cm.
Final composition: Place the frozen pistachio cream with a diameter of 16 cm and cover it with another layer of mousse.
Final composition: Conclude with the raspberry rollè previously coated with PRALIN DELICRISP PISTACCHIO and store the cake in the refrigerator until it is completely hardened.
Final composition: Cover with MIRROR LAMPONE heated at 45-50°C and place in the refrigerator for a couple of minutes. For a sparkling effect, you can mix MIRROR LAMPONE and Blitz Ice Glitter.
Final composition: Spray the pistachio mousse top with the white cocoa butter.
Final composition: Place it over the surface of the glazed cake and decorate as you like.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.