Tiramisu Cake with Raspberry Mousse
Sponge ring, Chocolate-flavoured raspberry mousse, Tiramisu cream and Caramel-coffee glaze — a Komplet recipe in 4 components, makes 8 pieces. Uses Komplet Dark Base 7 kg.
- mixing time (sponge)
- 3 min
- baking temperature (sponge)
- 190 °C
- baking time (sponge)
- 20 min
Ingredients
Sponge ring
| Ingredient | Quantity |
|---|---|
| Komplet Latino | 1000 g |
| Oil | 550 g |
| Eggs | 500 g |
Chocolate-flavoured raspberry mousse
| Ingredient | Quantity |
|---|---|
| Komplet Dark Base 7 kgKomplet Baza Dark | 600 g |
| Raspberry pulp | 800 g |
| Water | 400 g |
| Cream 30% | 200 g |
Tiramisu cream
| Ingredient | Quantity |
|---|---|
| Tiramisu-Flavour Stabiliser | 400 g |
| Water | 500 g |
| Cream 30% | 2000 g |
Caramel-coffee glaze
| Ingredient | Quantity |
|---|---|
| Komplet Caramel Base | 400 g |
| Water (90°C) | 400 g |
| Honey | 400 g |
| Coffee, instant | 30 g |
Method
- Sponge ring
Combine the ingredients and mix with a flat beater at medium speed.
- Sponge ring
Spread the finished batter into the tins and bake. Cut each cooled sponge into two layers.
Raspberry mousse: mix the raspberry pulp with the water and KOMPLET Baza Dark. At the end add the liquid cream. Pour the thickening mass between the two sponge layers.
After cooling, cut the cake out of the Ø 16 cm tins and transfer it into larger Ø 18 cm tins.
- Tiramisu cream
Mix KOMPLET Tiramisu Stabiliser with the water, then with the whipped cream. Fill the Ø 18 cm tins containing the sponge and raspberry mousse with the finished cream, and use part of it to pipe a pattern on top with a bag and round nozzle. Chill the cakes.
- Caramel-coffee glaze
Dissolve the coffee in warm water and mix with KOMPLET Caramel Base, add glucose syrup at the end, and cool the mass. Pour the glaze over the chilled cakes and decorate with chocolate elements and fruit as desired.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.