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!

‍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

‍

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!

‍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

‍

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

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!

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Next Up On ICCA LIVE

Raspberry White Chocolate Almond Cake