RASPBERRY INSPIRATION SUDO | Valrhona

RASPBERRY INSPIRATION SUDO | Valrhona

www.valrhona.us

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.

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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

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