Antonio Bachour: White Chocolate Raspberry Almond Cake

Name: Antonio Bachour: White Chocolate Raspberry Almond Cake
Prep time: 1 h 30 min
Cook time: 14 h 30 min
Total time: 14 h 30 min
Yield: 15 pieces
Ingredients: 12 oz fresh raspberries; 1 tbsp lemon juice; 1 oz sugar; ¾ tsp pectin; 6 oz almond paste; 6 oz unsalted butter; 6 oz sugar; 4 ½ oz almond flour; 6 oz sour cream; 3 large eggs; 1 tbsp baking powder; &frac18; tsp salt; 2 sheets gelatin, silver grade; ice water; 6 oz white chocolate; 1 vanilla bean; 2 oz whole milk; 16 oz heavy whipping cream; 1 - 2 tsp rose water; 8 oz water; 1 tbsp gelatin powder, unflavored; 6 oz sugar; 2 tsp glucose; 5 ½ oz heavy whipping cream; 5 ½ oz white chocolate; 1 - 3 tsp gel food coloring

4.3 6 ocen

Przygotowanie 1 godz. 30 min

Czas całkowity 14 godz. 30 min

15 pieces

Składniki

Raspberry Confit

fresh raspberries
12 oz
lemon juice
1 tbsp
sugar
1 oz
pectin
¾ tsp

Almond Cake

almond paste softened
6 oz
unsalted butter diced, room temperature
6 oz
sugar
6 oz
almond flour
4 ½ oz
sour cream
6 oz
large eggs
3
baking powder
1 tbsp
salt
⅛ tsp

White Chocolate Rose Water Vanilla Mousse

gelatin, silver grade
2 sheets
ice water to cover
white chocolate Valrhona Ivoire 35% (see Tip)
6 oz
6 oz white chocolate, 35%, high quality chips or chunks
vanilla bean
1
whole milk
2 oz
heavy whipping cream divided
16 oz
rose water to taste
1 - 2 tsp

Mirror Glaze

water plus 6 tbsp to soak gelatin powder
8 oz
gelatin powder, unflavored
1 tbsp
4 ½ sheets gelatin, silver grade, (see Tip)
sugar
6 oz
glucose (see Tip)
2 tsp
heavy whipping cream
5 ½ oz
white chocolate Valrhona Ivoire 35% (see Tip)
5 ½ oz
5 ½ oz white chocolate, 35% high quality chips or chunks
gel food coloring red, to desired tint
1 - 3 tsp