Ruberry Cake

1. Combine all the ingredients together in a mixer.

1. Add the melted butter.
2. Bake at 150°C for 15 minutes - 1200 g per tray. 

1. Combine the sugar and pectin together. 

1. Add the mix into the raspberry purée and warm up.

1. Add the frozen raspberries and boil for 2 minutes.
2. Add the gelatin mass.

20 g per cake.

Melt the chocolate to 50°C with the Power FlowerTM. 

1. Whip the cream semi-soft, then vigorously fold a third of the cream into the chocolate with a whisk.
2. Finish by folding in the rest of the cream with a spatula.

Place all the ingredients in a saucepan and bring to 85°C. 

Add the gelatin mass. Pour over the chocolate and emulsify.

30 g per cake

Bring the sugar, glucose and water to a boil. 

Combine the water and gelatin powder to create the gelatin mass. 

Add the condensed milk and the gelatin mass. 

1. Add the chocolate and the Power FlowerTM and emulsify.
2. Rest overnight. Use at 32°C. 

Decorate with Mona Lisa® White Buttercurlies.