Red

Name: Red
Ingredients: 364 g all purpose flour / plain flour; 364 g all purpose flour / plain flour; 21 g baking powder; 6 large eggs; 336 g olive oil; 168 g orange juice; 392 g raspberry purée; 42 g water (for purée mix); 250 g fresh raspberries, cut in half; 150 g wafer crumbs; 100 g unsalted butter, melted; 22.5 g silver gelatin sheet; 125 g water (for syrup); 125 g water (for syrup); 225 g glucose syrup; 160 g condensed milk; 90 g Valrhona absolu cristal neutral glaze; SQ red food color; 12 g albumin powder; 110 g strawberry purée; 110 g granulated sugar (US); 15 g freeze-dried raspberry, crushed; Valrhona Dulcey blond chocolate, 32%, tempered; 28 g silver gelatin sheets; 500 g whole milk / full fat milk; 500 g whole milk / full fat milk; 810 g Valhrona Ivoire white chocolate, 35%, semi melted; 750 g heavy cream / double cream; 750 g heavy cream / double cream

Preparation info

Yields
3
cakes of 21 cm 8 ”

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Moist Olive Oil Cake

560 g granulated sugar (US)
364 g all purpose flour / plain flour

Dessert

Method

Moist Olive Oil Cake

Preheat oven to 162°C / 325°F.
In two separate bowls, mix dry and liquid ingredients separately.
In a medium-size bowl, whisk dry mixture to liquid mixture to combine until smooth.