Vanilla Raspberry Delight

(0)
180°C
Temperature
Temp
1
tray

What you'll need

Crème Cake Batter

Directions

Mix with a beater all ingredients 1 minute on slow and 3-4 minutes on medium.

Caramel Crumble

Directions

Mix all ingredients together with beater on slow speed until you get crumble texture.

Raspberry Filling

Directions

Dissolve DAWN® Sanatine Powder in hot water (min 80°C) then mix gently with DAWN® Delifruit Raspberry. Fill into paper lined tray 60 x 20 and flatten and freeze.

Vanilla Mousse

Directions

Mix water with the DAWN® Neutral Fond and DAWN® Vani-Star, then fold in the whipped cream in two stages.

Assembly

Fill crème cake batter into paper lined tray 60 x 20 and spread evenly. Halve the frozen raspberries and sprinkle on top along with the caramel crumble mixture. Bake at 180°C for 30-35 minutes, then wait for the cake to cool down. Using half of the vanilla mousse, spread a thin layer on to the cake and top with the raspberry filling mixture. Spread more vanilla mousse on top of the fruit filling layer and pipe vanilla mousse dots on top, then drizzle with DAWN® Decorgel Raspberry.

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Vanilla Raspberry Delight

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