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Recipe Step by Step
01
Cake
113g salted butter (room temperature)
200g sugar
5 ea eggs
1 tsp vanilla extract
180g all-purpose flour
1 tsp baking powder
1/2 tsp salt
Cream butter and sugar.
Add eggs one by one.
Add vanilla extract.
Sift dry ingredients and add to butter and egg mixture.
Bake in sheet tray at 300 F.
02
Milk Soaking
500g milk
340g evaporated milk
190g condensed milk
Mix all milks and blend.
03
Vanilla Chantilly
375g IVOIRE 35%
750g cream
7g gelatin
Bloom gelatin.
Heat up cream, add gelatin.
Pour over chocolate and blend.
The next day, whip chantilly and using a #802 tip, pipe dots on top of acetate sheets forming a flower. Top with another acetate sheet and gently press to make it flat on both sides. Freeze and top with freeze dried raspberry powder.
Assembly and finishing
Cut cake with 50mm cutter. Finish with fresh raspberry and strawberry pieces. Place cake on plate with chopped and toasted marcona almonds. Pour milk mixture and top with chantilly flowers.