Rice Mousse Cake

ORIGINAL PRODUCT

THE TWIST

COMPOSITION:

For 6 cakes Ø 18 cm

• 500 g Crumble
• 600 g Base
• 2100 g Rice mousse
• 400 g Raspbery coulies
• 600 g White glaze

BASIC RECIPES:

1. Crumble

• 1000 g Dawn Creme Cake Base CL
• 300 g Butter

2. Base recipe

• 1000 g Dawn Creme Cake Base Plain CL
• 350 g Eggs
• 300 g Oil
• 225 g Water
• 200 g Rice crispy

3. Rice mousse

• 400 g Rice pudding
• 200 g Water
• 200 g Dawn Fond Neutral
• 600 g Whipped Cream
• 10 g Dawn Vanistar

4. Raspberry coulies

• 1000 g Dawn Delifruit Classic Raspberry
• 120 g Water
• 80 g Sugar
• 30 g Dawn Sanatine

5. White Glaze

• 1000 g Dawn Decorgel White
• 200 g Dawn Belnap 100 Neutral
• 300 g Water

ASSEMBLY:

Spread crumble onto backing paper in a cake ring diameter 16 cm
Pipe Creme Cake Base CL mixture on top and bake it
Deposit the sponge layer in a cake ring diameter 18 cm
Pipe onto a small amount of Mousse and deposit the frozen coulis
Pipe the Rice Mousse onto the frozen coulis and put it in the freezer
Cover with white decorgel and decorate

WORKING METHOD:

1. Crumble

• Mix all ingredients with flat beater until rustic crumble texture
  

2. Base recipe

• Mix all ingredients with a flat beater on mid speed approx. 3 minutes
• Bake at 190 °C, 15-16 minutes

3. Rice mousse

• Mix Fond Neutral, Vanistar and warm water
• Add rice pudding
• Fold in light whipped cream

4. Raspberry coulies

• Warm the syrup
• Add Sanatine
• Mix with Delifruit Raspberry
• Deposit in the form and freeze it

5. White Glaze

• Boil water and Belnap Neutral
• Add Decorgel White and mix it