Raspberry White Chocolate Almond Cake

A simple and delicate Almond cake with a feuilletine crunch and fresh tartness of raspberry filling along with white chocolate mousse is a sure winner that everyone will fall in love with!

A simple and delicate Almond cake with a feuilletine crunch and fresh tartness of raspberry filling along with white chocolate mousse is a sure winner that everyone will fall in love with!

‍Recipe Card

Ingredients Quantity
For Sponge
Egg white 150 gm
Icing sugar 75 gm
Brown sugar 25 gm
Almond powder 125 gm
Caster sugar 125 gm
Flour 25 gm
For Feuilletine crunch
Feuilletine 75 gm
White chocolate 100 gm
Butter 50 gm
For Raspberry Jelly
Raspberry puree 250 gm
Glucose 50 gm
Sugar 78 gm
Pectin 8 gm
For White Chocolate Mousse
Milk 250 gm
Gelatine 15 gm
White chocolate 500 gm
Whipped cream 500 gm
For White chocolate glaze
Water 125 gm
Sugar 225 gm
Glucose 225 gm
Condensed milk 225 gm
Gelatine 225 gm
Food colour As required

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‍Method of Preparation

For the sponge

  • First, whisk the egg white with brown sugar and icing sugar until u get the stiff peak meringue.
  • Mix flour, almond powder and caster sugar and fold with the meringue then bake it in 180°c 12- 15 minutes.

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For feuilletine crunch

  • Melt the butter and white chocolate then mix with fuiellentine.

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For the raspberry jelly

  • Cook raspberry and glucose until it boils.
  • Mix sugar and pectin then start adding pectin and sugar by whisking continuously.

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For the white chocolate glaze

  • Soak the gelatin in ice water.
  • Cook glucose, water and sugar.
  • Add into chocolate and gelatin then mix it properly.
  • Add colour.

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For the white chocolate mousse

  • Soak the gelatine in ice water to bloom it.
  • Cook milk until it becomes warm then mix with the chocolate.
  • Melt the gelatine with the chocolate.
  • Whip the cream then once the chocolate mixture becomes cool fold into the whipped cream.

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For Assembling

  • Take the sponge and add feuilletine crunch spreading it evenly.
  • After that keep it in the fridge to set it then cut into desire shape. Take a mould for a cake and pipe a little mousse into it and add sponge with crunch over it.
  • Add again mousse then add raspberry jelly, and add mousse.
  • Keep it again in the fridge for setting.
  • After removing from the freezer coat with the glaze and keep again in the fridge to set it.
  • Remove from freezer and use it.

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‍About the Contributor

Sunil Chowdhary‍

ICCA Scholarship Program, Baking & Patisserie Class of 2020Commis 2, Etihad Airways

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Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!

To get featured, upload your favourite recipe on Facebook, Instagram or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

A simple and delicate Almond cake with a feuilletine crunch and fresh tartness of raspberry filling along with white chocolate mousse is a sure winner that everyone will fall in love with!

A simple and delicate Almond cake with a feuilletine crunch and fresh tartness of raspberry filling along with white chocolate mousse is a sure winner that everyone will fall in love with!

‍Recipe Card

Ingredients Quantity
For Sponge
Egg white 150 gm
Icing sugar 75 gm
Brown sugar 25 gm
Almond powder 125 gm
Caster sugar 125 gm
Flour 25 gm
For Feuilletine crunch
Feuilletine 75 gm
White chocolate 100 gm
Butter 50 gm
For Raspberry Jelly
Raspberry puree 250 gm
Glucose 50 gm
Sugar 78 gm
Pectin 8 gm
For White Chocolate Mousse
Milk 250 gm
Gelatine 15 gm
White chocolate 500 gm
Whipped cream 500 gm
For White chocolate glaze
Water 125 gm
Sugar 225 gm
Glucose 225 gm
Condensed milk 225 gm
Gelatine 225 gm
Food colour As required

‍

‍Method of Preparation

For the sponge

  • First, whisk the egg white with brown sugar and icing sugar until u get the stiff peak meringue.
  • Mix flour, almond powder and caster sugar and fold with the meringue then bake it in 180°c 12- 15 minutes.

‍

For feuilletine crunch

  • Melt the butter and white chocolate then mix with fuiellentine.

‍

For the raspberry jelly

  • Cook raspberry and glucose until it boils.
  • Mix sugar and pectin then start adding pectin and sugar by whisking continuously.

‍

For the white chocolate glaze

  • Soak the gelatin in ice water.
  • Cook glucose, water and sugar.
  • Add into chocolate and gelatin then mix it properly.
  • Add colour.

‍

For the white chocolate mousse

  • Soak the gelatine in ice water to bloom it.
  • Cook milk until it becomes warm then mix with the chocolate.
  • Melt the gelatine with the chocolate.
  • Whip the cream then once the chocolate mixture becomes cool fold into the whipped cream.

‍

For Assembling

  • Take the sponge and add feuilletine crunch spreading it evenly.
  • After that keep it in the fridge to set it then cut into desire shape. Take a mould for a cake and pipe a little mousse into it and add sponge with crunch over it.
  • Add again mousse then add raspberry jelly, and add mousse.
  • Keep it again in the fridge for setting.
  • After removing from the freezer coat with the glaze and keep again in the fridge to set it.
  • Remove from freezer and use it.

--

‍About the Contributor

Sunil Chowdhary‍

ICCA Scholarship Program, Baking & Patisserie Class of 2020Commis 2, Etihad Airways

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‍

‍

‍

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‍

‍

‍

‍

‍

‍

‍

‍

‍

‍

‍

‍

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!

To get featured, upload your favourite recipe on Facebook, Instagram or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

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Raspberry White Chocolate Almond Cake