Student who is selected for the Chef of the day is Mr. VIKRANTH (BCTCA 6TH SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to perfect the art of cooking.
Ingredients
Raspberry Sauce
- 450 gms Raspberries, fresh or frozen
- 125 gms Caster sugar
- 15 ml Lemon juice
Raspberry Cake Layers
- 2 nos Eggs
- 135 gms Sugar
- 110 gms Butter
- 150 gms Refined flour
- 3 ml Vanilla extract
- 90 gms Raspberry sauce
- 2 gms Salt
White Chocolate Almond Crunch
- 45 gms White chocolate
- 15 ml Vegetable oil
- 40 gms Almond flakes
White Chocolate Mousse
- 160 gms White Chocolate
- 145 gms Whipping cream
- 5 gms Gelatin powder
- 30 ml cold water
- 200 gms Whipping cream for layering
Raspberry Mousse
- 120 gms Remaining raspberry sauce
- 5 gms Gelatin powder
- 30 ml Cold water
- 250 ml Whipping cream
For Decoration
- fresh raspberries
Method
Prepare the raspberry sauce.
- In a saucepan, combine fresh or frozen raspberries, sugar, and lemon juice. Bring to a boil.
- Reduce heat to a simmer and cook for about 10-15 minutes or until the mixture thickens.
- Strain the mixture through a sieve to remove the seeds. Let it cool completely.
Prepare the raspberry cake layers.
- Preheat your oven to 320°F (160°C).
- In a mixing bowl, whisk the eggs, sugar, and butter until combined.
- Add vanilla extract and salt. Whisk to combine.
- Add 6 tbsp (90g) of the raspberry sauce you prepared earlier and all-purpose flour. Mix to combine.
- Divide the batter evenly between two 8-inch (20cm) pans that have been greased and lined with parchment paper.
- Bake the cakes for 13-15 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
Prepare the white chocolate almond crunch.
- Melt the white chocolate with a tablespoon of vegetable oil over a bain-marie.
- Remove from heat and add the almond flakes and stir to combine.
Start assembling the cake.
- Place the first cake layer on a serving platter and add a cake ring around it. Line the cake ring with an acetate sheet.
- Spread the white chocolate almond mixture on top of the cake. Refrigerate or freeze for a few minutes to set.
Prepare the white chocolate mousse.
- Melt white chocolate and the 5 oz (145g) of whipping cream over a bain-marie. Let it cool to room temperature.
- In a small saucepan, let gelatin powder soak in the cold water for 5-10 minutes. Then, dissolve it over low heat.
- Pour it over the chocolate mixture and mix to combine.
- In another bowl whip the chilled cream until soft peaks form. Add the white chocolate mixture and mix to combine.
- Pour the white chocolate mousse over the cake. Spread evenly and smooth the top. Freeze for 20-30 minutes.
Prepare the raspberry mousse.
- Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the remaining raspberry sauce.
- In another bowl whip the chilled cream until soft peaks form. Add the raspberry mixture and mix to combine.
Continue assembling the cake.
- Cut the second layer of cake with a 7-inch (18 cm) cake ring. Place on top of the white chocolate mousse.
- Cover with raspberry mousse and smooth the top. Refrigerate for 4-6 hours to set.
Prepare the sweetened whipped cream.
- Whip the cream with powdered sugar and vanilla extract until stiff peaks form. Transfer the cream into a piping bag fitted with a 6B tip.
- Pipe the sweetened whipped cream onto the top of the cake in any design you like.
- Add fresh raspberry halves on top of the whipped cream and sprinkle freeze-dried raspberries over the top of the cake to finish.