Festival Firecracker | Barry Callebaut
Create a vibrant Festival Firecracker cake with almond sponge, lemon mousse, cherry puree filling, and ruby glaze—perfect for celebratory occasions.
Ingredients
- 191 g butter
- 181 g icing sugar
- 55 g eggs
- 361 g Dried cake powder
- 2 g salt
- 200 g almond powder
- 64 g cake flour
- 3 g starch
- 288 g eggs
- 40 g Sugar
- 168 g egg white
- 200 g sugar
- 227 g lemon puree
- 39 g gelatin
- 57 g egg white
- 57 g sugar
- 200 g whipped cream
- 279 g red cherry puree
- 75 g water
- 150 g Sugar
- 150 g glucose
- 9 g Gelatin powder (fish)
- 59 g water
- 199 g condensed milk
- 150 g CHR-R35RB1
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