Name: Lychee raspberry cake
Yield: 12 servings

Directions

Prep. time

1h 25m

Raspberry almond sponge cake
- 120 g ground almond
- 120 g butter
- 120 g eggs (2)
- 120 g powdered sugar
- 20 g all purpose flour
- 15 g freeze-dried raspberry
- In a bowl, mix the butter at room temperature and the icing sugar until completely combined with the help of a whisk.
- Then add the eggs and mix well.
- Now add the ground almonds and mix well.
- Sieve the flour and add it to the previous mixture, mixing it with the whisk just enough until it is integrated.
- Finally, add the freeze-dried raspberries and pour the mixture into two 22 cm diameter moulds lined with baking paper.
- Bake in a preheated oven at 170º C for 12 minutes.
- Turn off the oven and leave to cool to room temperature. Set aside.
Mascarpone ganache
- 250 g heavy cream (35% fat)
- 120 g mascarpone
- 100 g white sugar
- 5 g vanilla
- In a saucepan, heat half the cream with the sugar and vanilla over medium heat until it comes to the boil. Stir with a rubber spatula to help the sugar dissolve.
- Then, in a bowl, pour the hot cream over the mascarpone and wait a few moments for it to melt.
- Then stir with a whisk very well to integrate the mixture.
- Then add the rest of the cold cream and emulsify with a hand blender.
- Cover with cling film and refrigerate for at least 4 hours.
Ruby chocolate mousse
- 480 g heavy cream (35% fat)
- 200 g ruby chocolate
- 60 g whole milk
- 50 g egg yolk (3)
- 20 g white sugar
- In a saucepan, heat the milk and 60 g of cream until it comes to the boil.
- Meanwhile, in a bowl, mix the egg yolks and sugar with a whisk.
- Once the milk and cream mixture has reached the right temperature, pour it over the egg yolks and sugar and stir well with the whisk until the mixture is well blended.
- Then, return the mixture to the heat and cook over a medium heat until it thickens slightly to 82º-84º C.
- Then, turn off the heat and pour the mixture over the melted ruby chocolate. Stir well with a rubber spatula and let it cool down to about 35º C.
- Now, whip the rest of the cream in very soft peaks and when the previous mixture is at the right temperature, add it in two or three times and integrate with a spatula in enveloping movements.
- Set aside at room temperature until use if you are going to use it right away, otherwise keep it in the fridge.
Ruby chocolate Namelaka cream
- 400 g heavy cream (35% fat)
- 200 g whole milk
- 185 g ruby chocolate
- 185 g white chocolate
- 5 g gelatine
- First, hydrate the gelatine in cold water for at least 10 minutes.
- Heat the milk in a saucepan over medium heat until it comes to the boil. At this point, turn off the heat and add the hydrated gelatine.
- Next, pour the hot mixture over the ruby chocolate and stir with a rubber spatula.
- Then add the cream and emulsify the mixture with a hand blender.
- Transfer the mixture into a bowl and cover it with cling film. Leave to cool and store in the refrigerator for at least 4 hours, ideally overnight.
Assembly
- 250 g fresh raspberries
- 200 g lychees in syrup
- A few drops of red or pink and white food colouring
- Start by placing one of the raspberry sponge discs on a 22 cm diameter springform cake tin.
- Then, take the mascarpone ganache out of the fridge, whip it to stiff peaks and transfer it to a piping bag with a smooth 1 cm diameter nozzle.
- Next pour a 1 cm thick layer over the raspberry sponge cake and place the lychees cut in half over the entire surface of the cream.
- Then place the second disc of raspberry sponge cake on top, apply another 1 cm thick layer of mascarpone ganache and insert the whole raspberries into the cream.
- Put the cake in the freezer for about 2 hours or until the cream has hardened sufficiently and the consistency of the cake is compact.
- Once the cake has hardened, remove the ruby chocolate mousse and put it into a piping bag with a 5 mm opening.
- In a 24 cm diameter silicone mould suitable for freezing, apply a thin 0.5-1 cm thick layer of ruby chocolate mousse.
- Then remove the cake from the freezer, unmould it and place it upside down on top of the mousse, right in the centre of the silicone mould.
- Right after fill the sides of the mould with more ruby chocolate mousse up to the top.
- Now, set aside in the freezer for a minimum of 6 hours until the cake is completely frozen.
- Once the cake is frozen, take it out of the freezer, unmould it and place it on a plate to decorate.
- Take the namelaka ruby cream out of the fridge and divide it into three containers, one with about 470 g, one with 300 g and one with 200 g.
- In the container with the largest quantity, add a few drops of red or pink food colouring to give it an intense pink colour.
- A few drops of red or pink colouring will be added to the container with the intermediate quantity achieving a less vibrant pink colour.
- And to the container with the smallest amount of cream, add a few drops of white colouring.
- Now put the cream in a piping bag with a 1 cm thick curly nozzle and pipe roses along the wall of the cake.
- Then do the same with the medium quantity of cream and pipe roses from the edge of the top of the cake towards the centre, leaving a hollow in the middle.
- Finally, do the same with the smaller amount of cream and pipe roses into the hollow in the centre of the top of the cake.
- Place in the fridge until ready to eat and leave to stand for 10 minutes at room temperature before serving.

Raspberry almond sponge cake

120 g ground almond
120 g butter
120 g eggs (2)
120 g powdered sugar
20 g all purpose flour
15 g freeze-dried raspberry

Mascarpone ganache

250 g heavy cream (35% fat)
120 g mascarpone
100 g white sugar
5 g vanilla

Ruby chocolate mousse

480 g heavy cream (35% fat)
200 g ruby chocolate
60 g whole milk
50 g egg yolk (3)
20 g white sugar

Ruby chocolate Namelaka cream

400 g heavy cream (35% fat)
200 g whole milk
185 g ruby chocolate
185 g white chocolate
5 g gelatine

Assembly

250 g fresh raspberries
200 g lychees in syrup
A few drops of red or pink and white food colouring

Lychee raspberry cake

Raspberry almond sponge cake

Mascarpone ganache

Ruby chocolate mousse

Ruby chocolate Namelaka cream

Assembly

Raspberry almond sponge cake

120 g ground almond
120 g butter
120 g eggs (2)
120 g powdered sugar
20 g all purpose flour
15 g freeze-dried raspberry

Mascarpone ganache

250 g heavy cream (35% fat)
120 g mascarpone
100 g white sugar
5 g vanilla

Ruby chocolate mousse

480 g heavy cream (35% fat)
200 g ruby chocolate
60 g whole milk
50 g egg yolk (3)
20 g white sugar

Ruby chocolate Namelaka cream

400 g heavy cream (35% fat)
200 g whole milk
185 g ruby chocolate
185 g white chocolate
5 g gelatine

Assembly

250 g fresh raspberries
200 g lychees in syrup
A few drops of red or pink and white food colouring

Black forest cake

Baron Torte

Fraisier cake

Ruby namelaka

Lychee raspberry cake

Raspberry almond sponge cake

Mascarpone ganache

Ruby chocolate mousse

Ruby chocolate Namelaka cream

Assembly

Raspberry almond sponge cake 120 g ground almond 120 g butter 120 g eggs (2) 120 g powdered sugar 20 g all purpose flour 15 g freeze-dried raspberry

Mascarpone ganache 250 g heavy cream (35% fat) 120 g mascarpone 100 g white sugar 5 g vanilla

Ruby chocolate mousse 480 g heavy cream (35% fat) 200 g ruby chocolate 60 g whole milk 50 g egg yolk (3) 20 g white sugar

Ruby chocolate Namelaka cream 400 g heavy cream (35% fat) 200 g whole milk 185 g ruby chocolate 185 g white chocolate 5 g gelatine

Assembly 250 g fresh raspberries 200 g lychees in syrup A few drops of red or pink and white food colouring

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Black forest cake

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Fraisier cake

Raspberry almond sponge cake

120 g ground almond
120 g butter
120 g eggs (2)
120 g powdered sugar
20 g all purpose flour
15 g freeze-dried raspberry

Mascarpone ganache

250 g heavy cream (35% fat)
120 g mascarpone
100 g white sugar
5 g vanilla

Ruby chocolate mousse

480 g heavy cream (35% fat)
200 g ruby chocolate
60 g whole milk
50 g egg yolk (3)
20 g white sugar

Ruby chocolate Namelaka cream

400 g heavy cream (35% fat)
200 g whole milk
185 g ruby chocolate
185 g white chocolate
5 g gelatine

Assembly

250 g fresh raspberries
200 g lychees in syrup
A few drops of red or pink and white food colouring