Berry Layer Cake with Cherry Sorbet and Raspberry Foam

Name: Berry Layer Cake with Cherry Sorbet and Raspberry Foam
Ingredients: 378 g (1¾ cups and 2 Tbsp) sugar; 308 g (2½ cups) cake flour; 21 g (1½ Tbsp) baking powder; 140 g (½ cup and 2 Tbsp) vegetable oil; 500 g (9 each) large eggs; 204 g (¾ cup and 1½ Tbsp) whole milk; 6½ silver gelatin sheets (or 13 g powdered gelatin, as directed on package); 6½ silver gelatin sheets (or 13 g powdered gelatin, as directed on package); 500 g (17.8 ounces) heavy cream, whipped to soft peaks; 5 g (1 Tbsp) agar agar; 340 g (1½ cups) raspberry puree; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum; 84 g (6 Tbsp) egg whites; 84 g (¾ cup) confectioner’s sugar; Drop of purple food color; Drop of blackberry compound; 40 g (2 Tbsp) glucose syrup; 6 g (1½ tsp) sorbet stabilizer; 150 g (½ cup and 2 Tbsp) granulated sugar; Juice of 1 lemon; 336 g (1½ cups) water; 980 g (4 cups) cherry puree

Preparation info

Yields
18-24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

White Cake

378 g (1¾ cups and 2 Tbsp) sugar

Cake

Method

White Cake

Preheat oven to 180°C (360°F). In a stand mixer fitted with a whisk attachment, mix dry ingredients, oil and eggs for 6 minutes on high speed. Add milk and mix for 2 more minutes on medium speed. Pour onto a parchment-lined baking sheet