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Desserts
Raspberry Entremet Cake
An elegant dessert cake featuring delicate sponge, creamy cheese and raspberry filling, berry compote, and white chocolate glaze.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Make the sponge: combine the sponge ingredients and bake in a 9 cm round mold at 180°C for about 20 minutes.
2
Prepare the berry compote: cook 250g of raspberry purée with 2g of pectin, then set aside half for the cream.
3
Make the cream: whip together cream cheese, 33% heavy cream, white chocolate, vanilla paste, and raspberry purée with some of the berry compote.
4
Prepare the glaze: melt white chocolate with cocoa butter and add fat-soluble food coloring.
5
Assemble the cakes by layering the baked sponges, cream, compote, and finishing with the glaze.
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