ALMOND AND RASPBERRY CAKE

A refined tart with a shortcrust base, almond frangipane cream, and a raspberry heart: perfect to elegantly celebrate Mother’s Day.

Difficulty level

Ingredients

Preparation

Mix all the ingredients in a planetary mixer with a leaf attachment until you get a well-mixed dough.
Roll out the dough with a pasta machine to a thickness of 3-4 mm.

Ingredients

To Taste

Preparation

Ingredients

Preparation

Ingredients

raspberry purée - RAVIFRUIT	g 250
LILLY NEUTRO	g 50

Preparation

Ingredients

milk 3.5% fat	g 230
GLUCOSIO	g 10
LILLY NEUTRO	g 40
RENO X CIOCCOLATO BIANCO 28%	g 335
Mascarpone cheese	g 120
liquid cream 35% fat	g 100
JOYPASTE VANIGLIA MADAGASCAR/BOURBON	g 10

Preparation

Boil the fresh milk with the glucose, add the LILLY NEUTRO then the RENO X BIANCO 28% and make a ganache.
Add the mascarpone and finally the cream at a temperature of about 5°C.
You should obtain a liquid mixture to be left to mature in the fridge for a whole night.
The following day, whip in a planetary mixer with a whisk.

Cover a ring with the shortcrust pastry.
Place a layer of FRUTTIDOR LAMPONE on the bottom.
Close everything with the almond frangipane, leaving half a centimeter from the end of the mold.
Bake the cake at 160°C for 30-35 minutes.
Once unmolded, let it rest for an hour.
Once the cake has cooled, decorate the surface with a thin layer of puree and leave to gel in the refrigerator.
Finish decorating the cake with the yogurt namelaka and Dobla's Tulip assortment