Mini raspberry cake

3608580816928 selection raspberry sweetened puree 1kg

Ingredients

Almond shortcrust pastry

120 g Butter
2 g Salt
90 g Caster sugar
30 g Ground almonds
1 Egg
240 g Flour T55

Pistachio cake

250 g Flour T55
8 g Yeast
250 g Eggs
250 g Sugar
250 g Butter
15 g Pistachio paste

Raspberry confit

400 g Raspberry puree
60 g Caster sugar
12 g Pectine NH

Raspberry mousse

500 g Raspberry puree
500 g Liquid cream whole fat
15 g Gelatine

Raspberry glaze

285 g Raspberry puree
125 g Water
75 g Sugar
7,5 g Pectine NH
5 g Gold gelatine

Sweetened raspberry puree

Thanks to our fruit sourcing expertise, we carefully select Willamette and Meeker raspberries, renowned for their aromatic intensity and flavour quality. Part of the fruit, sourced from Central and Eastern Europe, is processed fresh at our primary processing facility in Poland to preserve its full aromatic expression. This blend delivers a puree with an intense red colour, a powerful ripe raspberry flavour and remarkable aromatic finesse. Highly versatile, it is ideal for pastry, ice cream and sorbet applications, as well as coulis and sauces, bringing the authentic character of raspberry to every creation.

Discover our Sweetened puree 90% product range

Preparation steps

1. Almond shortcrust pastry

Soften the butter with salt and sugar. Once the mixture is homogeneous, add the ground almonds and the egg. Add the flour and mix until crumb is obtained, don’t over-mix. Spread at 2mm thickness between two baking sheets. Cut out the dough with pastry cutter in stripe forms. Bake between two baking mat at 160°C for 15 to 20 minutes.

2. Pistachio cake

Siften together flour and yeast. Mix the eggs, sugar and pistachio paste. Add the melted butter and pipe in a stainless steel square. Bake for 8 minutes at 180°C. Keep in the square after baking process.

3. Raspberry confit

Mix sugar and pectine together. Heat the puree at 40°C and pour in rain the sugar/pectine mix. Bring to a boil. Pour on the pistachio cake and allow to thick before cutting out in little stripes. The assembly will be slot into the raspberry mousse.

4. Raspberry mousse

Soak the gelatine. Combine with the barely warm raspberry puree. Whip the liquid cream until a foamy texture is obtained. Gradually add the whipped cream to the raspberry puree and pipe in Finger silicon moulds.

5. Raspberry glaze

Heat the puree with water. Bring to a boil with sugar and pectine. Add the soaked gelatine. Use at 35°C to coat the cakes.

6. Assembly

In the Finger silicone moulds pipe the raspberry mousse and slot the frozen pistachio cake – raspberry confit. Smooth and freeze in a blast chiller. Coat with raspberry glaze and put on a chilled almond shortcrust stripe previously baked. Decorate with fresh raspberries and pistachio slivers.

A creation by

Anne Fashauer

Anne is Pastry chef and professional flavors matchmaker. She knows exactly how to sublimate each recipes using Andros Chef ingredients. Graduated with Marketing degree and Pastry formation, she proposes training course and collaboration with professionals.

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