Raspberry

Name: Raspberry
Ingredients: 305 g all purpose flour / plain flour; 305 g all purpose flour / plain flour; 21 g baking powder; 141 g vegetable oil; 500 g eggs; 205 g whole milk / full fat milk; 205 g whole milk / full fat milk; 25 g invert sugar; 450 g Valrhona Ivoire white chocolate, 35%, melted; 35 g unsalted butter, cubed; 12 g albumin powder; 15 g freeze-dried raspberry, crushed; 22.5 g silver gelatin sheet; 125 g water (for the syrup); 125 g water (for the syrup); 225 g granulated sugar (US); 225 g glucose syrup; 225 g Valhrona Ivoire white chocolate, 35%; 160 g condensed milk; 90 g Valrhona absolu neutral glaze; SQ red food color; 8 g silver gelatin sheets; 250 g raspberry purée; 60 g confectioner’s sugar / icing sugar; 60 g confectioner’s sugar / icing sugar; 250 g heavy cream / double cream, whipped to soft peaks; 250 g heavy cream / double cream, whipped to soft peaks

Preparation info

Yields
18
( 6 cm or 2.3 in diameter

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Sponge Cake

375 g granulated sugar (US)
305 g all purpose flour / plain flour

Condiment
Dessert

Method

Sponge Cake

Preheat oven to 180°C / 356°F.
In a stand mixer, fitted with a whisk attachment, combine the dry ingredients with the oil and eggs, mixing for 6 minutes at high speed.
Add the milk and mix for