Pinkish Berry


Cake Base
Tegral Satin Reduced Sugar Cake Chocolate 400
Butter 225
Whole Egg 250
SP 20
Cake Base total 895
Raspberry Cream
Topfil Raspberry 200
Whipping Cream 250
Water 75
Raspberry Cream total 525
Raspberry Ganache
Cream 200
Topfil Raspberry 120
Belcolade Blanc Selection Drops X605/J 400
Raspberry Ganache total 720

Working Method

Cake Base
  • Mix all ingredients at medium speed for 2-3min.
  • Baked 180˚c about 30-35 min.

Raspberry Cream
  • Semi whip the cream. Add the water into Topfil Raspberry.
  • Incorporated cream into Topfil Raspberry filling.
  • Add the raspberry cream sandwich in-between the cake.

Raspberry Ganache
  • Boil the cream and then add in Belcolade Blanc Selection
  • Add the Topfil Raspberry into ganache base then use hand blender to blend until smooth surface.
  • Cool down the ganache till around 27˚C and glaze on top of the cake.

About this recipe

Complexity level:  

Bittersweet dark chocolate cake base pair with raspberry fillings.

Tegral Satin Reduced Sugar Cake Chocolate, crafted with delicious bittersweet dark chocolate taste with 25% sugar reduction and contains real Belgian chocolate powder.

Topfil Raspberry, raspberry filling that contains up to 60% of real fruit, non-artificial flavour and non-artificial colour.


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