Raspberry and Mint Cake - Mother's Day
Mint mousse, Raspberry gelee, Biscuit, Raspberry syrup, Crunchy layer and Cookie base — an IRCA recipe in 6 components. Uses Joypaste Flavouring Pastes, 7.2 kg (IRCA), Raspberry.
- steeping time (mint)
- 8 min
- mixing speed (mint mousse)
- medium high
- mixing speed (biscuit)
- high
- mixing time (biscuit)
- 8-10 min
- baking temperature (biscuit)
- 220 °C
- baking time (biscuit)
- 6-8 min
- baking temperature (cookie base)
- 140 °C
- baking time (cookie base)
- 10-15 min
- glaze temperature
- 50 °C
Ingredients
Mint mousse
| Ingredient | Quantity |
|---|---|
| Water | 250 g |
| Mint leaves | 5 g |
| Liquid cream 35% fat | 1000 g |
| Lilly Neutro | 200 g |
Raspberry gelee
| Ingredient | Quantity |
|---|---|
| Fruttidor Lampone | 250 g |
| Water | 50 g |
| Lilly Neutro | 45 g |
Biscuit
| Ingredient | Quantity |
|---|---|
| Biscuimix | 1000 g |
| Water | 600 g |
| Eggs | 550 g |
Raspberry syrup
| Ingredient | Quantity |
|---|---|
| Water | 250 g |
| Sugar | 250 g |
| Joypaste Flavouring Pastes, 7.2 kg (IRCA), RaspberryJoypaste Lampone | 45 g |
Crunchy layer
| Ingredient | Quantity |
|---|---|
| Pralin Delicrisp Fruits Rouges |
Cookie base
| Ingredient | Quantity |
|---|---|
| TOP Frolla | 1000 g |
| Unsalted butter 82% fat | 350 g |
| Eggs | 100 g |
Method
- Mint mousse
Bring the water to a simmer and add the roughly chopped fresh mint. Allow to steep for 8 minutes, then remove the mint and place the water in the fridge to cool.
- Mint mousse
In a planetary mixer fitted with a whisk attachment, combine the cream, LILLY and mint water and mix on medium high until a soft mousse forms.
- Raspberry gelee
Mix together the water and LILLY until dissolved, then gently mix into the FRUTTIDOR.
- Biscuit
In a planetary mixer fitted with a whisk attachment, mix together the BISCUIMIX, water and eggs on high speed for 8-10 minutes.
- Biscuit
Spread onto a parchment-lined sheet tray to a thickness of 5 mm and bake at 220°C for 6-8 minutes.
- Raspberry syrup
Bring the water and sugar to a boil, add the JOYPASTE LAMPONE, mix and let it cool.
- Raspberry syrup
Once the biscuit is completely cooled, brush it with the syrup and cut into the desired size.
- Crunchy layer
Warm the Pralin Delicrisp Fruits Rouge and spread a thin layer over the biscuit and allow to set in the fridge.
- Cookie base
Mix all ingredients together in a mixer with a paddle attachment until they just come together. Place in the refrigerator to chill.
- Cookie base
Roll out to a thickness of 4 mm, cut out the desired shape and bake at 140°C for 10-15 until golden.
Final composition, insert: Place the layered cake, PRALIN DELICRISP side down, in a mold and top it with the raspberry gelee before the gelee has set. Place the insert in the freezer and allow to set.
Final composition: Place fresh mint leaves at the bottom and up the sides of a silicone mold and fill the mold 2/3 of the way with the mint mousse. Gently press in the insert and level. Place in the freezer until firm.
Final composition, glaze: Combine 2 parts MIRROR NEUTRAL and 1 part BLITZ ICE GOLD and heat in the microwave to 50°C. Remove the cake from the mold and place it on a glazing rack. Cover the cake, then place it on the biscuit base.
Final composition: Garnish with fresh mint and finish with the Dobla Raspberry and Wild Flower.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.