Mini raspberry cake - Andros Chef, professional fruit ingredients
120 g Butter 2 g Salt 90 g Caster sugar 30 g Ground almonds 1 Egg 240 g Flour T55 250 g Flour T55 8 g Yeast 250 g Eggs 250 g Sugar 250 g Butter 15 g Pistachio
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Ingredients
- Almond shortcrust pastry
- 120 g Butter
- 2 g Salt
- 90 g Caster sugar
- 30 g Ground almonds
- 1 Egg
- 240 g Flour T55
- Pistachio cake
- 250 g Flour T55
- 8 g Yeast
- 250 g Eggs
- 250 g Sugar
- 250 g Butter
- 15 g Pistachio paste
- Raspberry confit
- 400 g Raspberry puree
- 60 g Caster sugar
- 12 g Pectine NH
- Raspberry mousse
- 500 g Raspberry puree
- 500 g Liquid cream whole fat
- 15 g Gelatine
- Raspberry glaze
- 285 g Raspberry puree
- 125 g Water
- 75 g Sugar
- 7,5 g Pectine NH
- 5 g Gold gelatine
- Sweetened raspberry puree
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