Sage White Chocolate Cake with Raspberry

COMPOSITION

for 6 cakes 16 cm ø

• 400 g Chrunchy bottom
• 900 g Raspberry Fruit layer
• 2100 g Sage White Chocolate Mousse

BASIC RECIPES

• 1000 g Dawn Creme Cake Mix Plain
• 250 g Butter

• 1000 g Dawn Creme Cake Mix Plain
• 350 g Eggs
• 300 g Vegetable oil
• 225 g Water

• 500 g Dawn Delifuit Raspberry
• 70 g Water
• 50 g Sugar
• 15 g Dawn Sanatine

• 150 g Dawn Fond Neutral
• 500 g Crème Liquid
• 500 g Dawn Cabo Blanco White Chocolate
• 500 g Crème (whipped)
• 5 g Fresh Sage (chopped)
• 5 g Dawn Vanistar
  

PROCESSING

• Mix Creme Cake Base and butter until a nice crumble structure.
• Spread crumble onto backing paper in a cake ring diameter 16 cm.
• Pipe Crème Cake Base mixture on top and bake it.

BAKE TEMPERATURE: 190 °C

TIME: approx. 15-18 Minuten

• Boil sugar with water and add Sanatine.
• Mix well with Delifuit Raspberry fill a 1 cm layer in to pie form and freeze.
• 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 mousse onto the frozen coulis and put it in the freezer.
• Cover with white decorgel and decorate.