TOP FROLLA |
1000g |
unsalted butter 82% fat |
850g |
caster sugar |
120g |
eggs |
650g |
FRUTTIDOR LAMPONE |
qb |
AVOLETTA |
1000g |
flour |
250g |
raspberry purée |
250g |
LILLY NEUTRO |
90g |
milk 3.5% fat |
230g |
GLUCOSIO |
10g |
RENO X BIANCO |
335g |
Mascarpone cheese |
120g |
liquid cream 35% fat |
100g |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
10g |
SHORTCRUST PASTRY
Ingredients
Preparation
- Mix all the ingredients in a planetary mixer with a leaf attachment until you get a well-mixed dough.
- Roll out the dough with a pasta machine to a thickness of 3-4 mm.
RASPBERRY FILLING
Ingredients
Preparation
- Blend using an immersion blender.
frangipane cream
Ingredients
Preparation
- Mix the butter and Avoletta in a stand mixer.
- Add the eggs, then finish by adding the flour.
Raspberry jelly
Ingredients
raspberry purée - RAVIFRUIT
250g
50g
Preparation
- Heat the purée, add the Lilly Neutro, and blend.
White chocolate and mascarpone namelaka
Ingredients
milk 3.5% fat
230g
10g
40g
RENO X BIANCO
335g
Mascarpone cheese
120g
liquid cream 35% fat
100g
Preparation
- Boil the fresh milk with the glucose, add the LILLY NEUTRO then the RENO X BIANCO 28% and make a ganache.
- Add the mascarpone and finally the cream at a temperature of about 5°C.
- You should obtain a liquid mixture to be left to mature in the fridge for a whole night.
- The following day, whip in a planetary mixer with a whisk.
Final composition
- Cover a ring with the shortcrust pastry.
- Place a layer of FRUTTIDOR LAMPONE on the bottom.
- Close everything with the almond frangipane, leaving half a centimeter from the end of the mold.
- Bake the cake at 160°C for 30-35 minutes.
- Once unmolded, let it rest for an hour.
- Once the cake has cooled, decorate the surface with a thin layer of puree and leave to gel in the refrigerator.
- Finish decorating the cake with the yogurt namelaka and Dobla's Tulip assortment
Mirko Scarani
Pastry Chef
Mirko has always known that he would work in the hotel industry. But his grandmother was a real expert cake baker, and she helped Mirko to realize that patisserie would be his specialty.
