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Made with ALMOND INSPIRATION
An original recipe by Chef Sarah Tibbetts, L'École Valrhona Pastry ChefMakes 35 cakes5 steps
Recipe Step by Step
500g almond flour
500g confectioner's sugar
500g whole eggs
30g invert sugar
150g all-purpose flour
Add the flour, then the melted butter.
Place in a pastry bag and chill until ready to use.
388g raspberry purée
11g NH pectin
38g lemon juice
Combine the sugar and pectin NH, then add to the mixture. Bring to a boil for one minute.
Add the lemon juice and immediately fill molds (fleximolds REF1146) using a sauce funnel.
Refrigerate until completely set.
450g whipping cream
50g invert sugar
650g ALMOND INSPIRATION
Bring to just under a boil and then slowly pour over the melted ALMOND INSPIRATION, to create an emulsion. Blend with an immersion blender.
ALMOND WHIPPED GANACHE
900g almond ganache
900g whipping cream
Pour into a shallow container and allow to crystalize in the refrigerator for 12 hours.
ABSOLU CRISTAL SPRAY GLAZE
500g ABSOLU CRISTAL NEUTRAL GLAZE
Spray immediately using a spray gun* with the glaze at 80°C (176°F). Note: for manual spray bottle, reduce ABSOLU CRISTAL to 300g.
Assembly and finishing
Pipe the Almond Cake batter into the molds (fleximolds REF4394) and bake at 190°C (375°F) until light golden brown.Cool and unmold. Trim the top to create flat surface. Temper the ALMOND INSPIRATION and spread between two guitar sheets.Cut rectangles to fit on the top of the cake (9x4.5cm). Place a Raspberry Geleé bar directly on the décor rectangle.Whip the Almond Inspiration Whipped Ganache to medium stiffness and pipe on the décor in a zig-zag motion to cover the Geleé completely. Repeat with all the décor rectangles and place in the freezer.Spray the frozen pieces with the Absolu Cristal Spray Glaze and place on the baked Almond Cake.Garnish with freeze dried raspberry pieces and caramelized almonds.