Raspberry Yuzu & Ivory Chocolate Mousse Cake


Hazelnut Moist Golden
Tegral Satin Moist Cake Golden 500
Water 100
Egg 200
Oil 175
Hazelnut Moist Golden total 975
Raspberry Yuzu Filling
Raspberry Puree 400
Yuzu Raspberry Filing 150
Paloma Bavarois Neutral Gelatin Free 200
Vanilla Pod 2 pcs
Raspberry Yuzu Filling total 752
Ivory Chocolate Mousse
Belcolade Blanc Selection Blocks X605/J 200
Bavarious Neutre 85
Milk 125
Whipping Cream 500
Ivory Chocolate Mousse total 910
Green Glaze
Miroir Glassage Neutre 200
Sublimo 200
Green Coloring Q.S.
Green Glaze total 400

Working Method

Hazelnut Moist Golden
  • Mix all together at medium speed during 3 minutes. Bake at 180°C for about 13 minutes.

Raspberry Yuzu Filling
  • Warm puree with ripped vanilla pod and add Bavarois Neutral Gelatine Free.

Ivory Chocolate Mousse
  • Melt Belcolade Blanc Selection together with milk. Stir in Bavarois Neutre. Fold in whipping cream gently.

Green Glaze
  • Warm the glaze together around 45°C and cool 35°C or 37°C before using it.

Recipe Complexity

Complexity level:  


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