RASPBERRY INSPIRATION SUDO
Prepare the cake and add 20% (by weight) of the chopped Inspiration. Fill the 5cm cube molds with approx. 70g of mixture. Bake at 340°F (170°C) for approx.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.us.
Cooking tools:
- Piping bag
- Kitchen scale
- Sifter
- Cube mold
- Mixing bowl
- Whisk
- Saucepan
- Chef's knife
- Cutting board
- Spoon
- Oven
- Freezer
- Refrigerator
Ingredients
- 490g eggs
- 140g Inverted sugar
- 240g sugar
- 170g almond flour
- 240g all-purpose flour
- 14g Baking powder
- 230g Whole UHT milk
- 190g Clarified liquid butter
- 350g RASPBERRY INSPIRATION
- 35g COCOA BUTTER
- 17g Grape seed oil
