Gem of Love


Working Method

Cake Base
  • Whip up cake mix, egg, water and SP by using balloon whisk in high speed for approx. 4-5 mins. Then incorporate the oil well.
  • Bake at top 200˚C and bottom 180˚C around 18 – 20mins. Depending on the size.

Apple Jelly
  • Mix Topfil Apple with water.
  • Melt gelatine mass. Incorporate a bit of topfil apple with gelatine mass, pour back into the mixture, mix well.
  • Pour on a tray and let it set.
  • Cut out the shape as the insert of the mousse.

Amber Mousse
  • Boil the whipping cream (1) and  pour into amber chocolate, then incorporate well.
  • Add in butter, mix well and let it cool down to 35°C.
  • Melt gelatine mass, add into amber chocolate mixture.
  • Whip up the whipping cream (2) to soft peak form and fold in the amber chocolate mixture.
  • Pour the mousse into the silicone cake mould and followed by apple jelly and cake base.

White Chocolate Spray
  • Melt Belcolade Selection Blanc and cocoa butter separately till 40°C, and then mix together.
  • Unmould the cake from freezer and spray with the white chocolate spray.
  • Lastly, decorate the cake as desired.

About this recipe

Complexity level:  


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