White Chocolate Raspberry Mother’s Day Cake Recipe by chef Philippe Kotzky

white-chocolate-raspberry

INGREDIENTS (CHOCOLATE SPONGE) 

  • 11 egg yolks 
  • 150 g sugar 
  • 45 g Cocoa Powder 
  • 38 g flour 
  • 38 g cornstarch 
  • 120 g butter 
  • 240 g egg whites 
METHOD 
  1. Whisk the egg yolks and the sugar. 
  2. Mix and sift the Cocoa Powder, the flour and the cornstarch. 
  3. Add smoothly the flour to the Bombe base.
  4. Whisk and add smoothly the egg whites. 
  5. Add the melted butter at the end. 
  6. Bake at 200°C for 8-10 min. 
INGREDIENTS ( RASPBERRY CREAM) 
  • 400 g raspberry puree 
  • 120 g egg yolks 
  • 150 g eggs 
  • 120 g sugar 
  • 150 g butter 
  • 6 g gelatine (3 pcs * 2 g) 

METHOD 

  1. Mix all Ingredients except the gelatine and the butter. 
  2. Bring to a gentle boil, take off the fire and add the gelatine. 
  3. Bring on ice and emulsify with a baby mixer. 
  4. When reaching 40°C, insert the butter. 
  5. Place in the tube under the size of the mould. 
  6. Freeze and insert in the middle of the log. 
INGREDIENTS (WHITE CHOCOLATE MOUSSE) 
  • 120 g eggs 
  • 40 g yolks 
  • 100 g water 
  • 3 g gelatine 
  • 35 g whipping cream 

METHOD 

  1. Warm (poach) the yolks, the eggs and the flavoured water, as Sabayon and add the gelatine. 
  2. Melt the chocolate and add to the egg base (Sabayon).. 
  3. Add the Yuzu 
  4. Add the soft whipping cream and dress in the mould. 

INGREDIENTS (WHITE CHOCOLATE GLAZE MIRROR) 

METHOD 

  1. Boil the milk & glucose. 
  2. Pour the chocolate. 
  3. Add the soft gelatine. 
  4. Add the syrup. 
  5. Add white colour. 
  6. Rest in the fridge for 12 hours. 
  7. Temper and use the glaze between 38-40°C. 

ASSEMBLE 

  1. Glaze the cake. 
  2. Cut the cake. 
  3. Add the edge chocolate decoration.
  4. Add the logo. 
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