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Raspberry, sesame seed & dark chocolate cake

Jean-Thomas Schneider

By Jean-Thomas Schneider

Ingredients

SIGNATURE WHIPPING CREAM 35.1%
SIGNATURE WHIPPING CREAM 35.1%

840g

BRITTANY INCORPORATION BUTTER
BRITTANY INCORPORATION BUTTER

690g

Raspberry fruit paste

  • 1. Raspberry purée with 15% sweetening 600g
  • 2. Glucose syrup de 40 pastry 140g
  • 3. Caster sugar 800g
  • 4. Pectin extra slow set 32g
  • 5. Tartaric acid liquid 50/50 10g

Orange syrup

  • 1. Caster sugar 280g
  • 2. Water 280g
  • 3. Orange alcohol 616g
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