Yuzu and raspberry mousse cake with Terravita White Coating
Ingredients
Sponge cake
Yuzu mousse
Mango jelly
Chocolate ring
White coating - suede
Preparation method
Sponge cake
Mix the marzipan with a flat mixer. Slowly add the eggs and mix until smooth. At the very end, add the sifted flour. Mix for about 1 minute. Pour the sponge cake batter into metal rings. Bake at 160°C for about 30 minutes.
TIP Before putting them in the oven, you can sprinkle the surface of the sponge cakes with freeze-dried fruit or raspberry grits.
Yuzu mousse
Combine gelatin with cold water. After a few minutes, when the gelatin swells, heat in a bain-marie or microwave. Boil the first cream, then prepare the Terravita White Coating ganache from it. Add the swollen gelatin to the yuzu purée, and then all of it to the ganache. Add the whipped cream to the mixture and mix.
TIP It is best to add the whipped cream to the mixture in two batches.
Mango jelly
Combine ingredients. Then cool and store at 5°C.
Chocolate ring
Pour Bellaria White Chocolate heated to 40°C onto a frozen aluminum or stainless steel baking tray. Spread the chocolate with a confectionery spatula along the entire length of the tray, then wait 30 seconds and cut a strip about 6 cm wide.
White coating - suede
Once thoroughly combined, heat the Terravita White Coating and oil to a maximum temperature of 45°C.
Assembly
Cake assembly
Place the sponge cake in a ring on the countertop. Pour the mousse over it. Place fresh raspberries in the mousse. Shock freeze.
Finishing
Place the remaining mousse in the refrigerator for 12 hours. After removing it from the refrigerator, aerate the mousse by whisking it briefly with a whisk. Then transfer the mousse to a pastry bag with a decorative tip and decorate the surface of the cake. Cut the previously prepared strip of chocolate from the bottom and wrap it on the finished cake. Finish the whole cake with matte suede. Finally, decorate with mango jelly and fresh fruit.
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