INGREDIENTS
- Base:
- – Eggs 5 u.
- – Sugar 50 g.
- – Corn starch 50 g.
- – Honey 1 tbsp.
- Raspberry ganache:
- – Processed raspberry 125 g.
- – Honey 25 g.
- – Butter 50 g.
- – Chocolate blanco 250 g.
- – Raspberry essence 1 drop.
- Further:
- – Chantilly cream for out of doors 500 g.
- – Raspberry jam C/n.
Take pleasure in this scrumptious and delightful white chocolate cake, with tremendous wealthy raspberry ganache.
PROCEDURE:
1. Warmth the juice with the honey, ensuring it doesn’t boil. Pour over the beforehand melted chocolate, combine to unfold the temperature and homogenize.
2. Add the butter, in cubes, essence and reserve within the fridge. Test the colour if not add a drop of meals coloring
3. For the bottom, beat the eggs with the honey sugar till prepared so as to add to the corn starch in an enveloping method, place on a 30×40 cm plate with a damaged spatula.
4. Put within the oven at 200 levels for 8 to 10 minutes, let it cool and unfold with the raspberry ganache.
5. And on the ganache a skinny layer of jam. Reduce equal ribbons and make a spiral outdoors. Cowl with cream and adorn with raspberries.
