White Chocolate Raspberry Cake
White Chocolate Raspberry Cake — a Dawn Foods recipe in 3 components. Uses Dawn Bakers Select Plain Crème Cake Base 12.5 kg and Dawn Fond Cream Stabiliser 2.5 kg, White Chocolate.
- mixing time (slow speed)
- 1 min
- mixing time (medium speed)
- 3-4 min
- baking temperature (cake layers)
- 180 °C
- baking time (cake layers)
- 20-25 min
- water temperature (fond/mousse)
- 22 °C
Ingredients
Cake Layers
| Ingredient | Quantity |
|---|---|
| Dawn Bakers Select Plain Crème Cake Base 12.5 kg | 1000 g |
| Whole egg | 350 g |
| Vegetable oil | 300 g |
| Water | 225 g |
White Chocolate Fond/Mousse
| Ingredient | Quantity |
|---|---|
| Dawn Fond Cream Stabiliser 2.5 kg, White Chocolate | 80 g |
| Water (min 22 °C) | 80 g |
| Lightly whipped cream | 400 g |
Assembly
| Ingredient | Quantity |
|---|---|
| Dawn Delifruit Classic Raspberry | |
| Pink food colouring | |
| Fresh roses and white chocolate hearts (for finish and decoration) |
Method
- Cake Layers
Add all ingredients to a mixing bowl fitted with a beater and mix for 1 minute on slow speed and then 3-4 minutes on medium speed.
- Cake Layers
Separate the batter in 4 equal amounts and colour in varying shades of pink.
- Cake Layers
Deposit the batter in separate 7" round tins.
- Cake Layers
Bake in a deck oven at 180ºC for 20-25 min until an inserted knife/pick comes out clean.
- Cake Layers
Allow to cool slightly, remove from tins/pans and allow to cool thoroughly.
- White Chocolate Fond/Mousse
Add the Dawn White Chocolate Fond powder to the prepared water and mix until completely dissolved.
- White Chocolate Fond/Mousse
Add 1/3 of the lightly whipped cream and fold it in.
- White Chocolate Fond/Mousse
Add the rest of the cream and fold in, making sure the fond is fully combined.
- White Chocolate Fond/Mousse
Split the fond/mousse into 4 and add varying amounts of pink food colouring to three of them to create ombre shades.
- Assembly
After the cake layers have cooled down, brush them with sugar syrup.
- Assembly
Sandwich the four cakes with a layer of Dawn Raspberry Delifruit filling and the prepared uncoloured White Chocolate mousse.
- Assembly
Once finished, apply the different shades of pink mousse/fond around the outside of the cake, starting with the darkest at the bottom of the cake.
- Assembly
Cover the whole cake, finishing with the lightest colour on top.
- Assembly
Smooth out with a palette knife to blur the lines between the different colours to create an ombre effect.
- Assembly
Decorate with chocolate hearts of choice and roses.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.