Raspberry Basil Travel Cake

An original recipe by L’Ecole Valrhona

Calculated for 23 pce/s

Mellow Sponge
170 g Egg yolks Whip the egg yolks and whole eggs with the sugar.
455 g Eggs Meanwhile whip the egg whites with the dark
340 g Light brown sugar brown sugar.
285 g Egg whites Delicately combine the two together folding the
130 g Light brown sugar sieved flour in.
135 g Flour 45 Spread in two frames and bake at 180°C in
convection oven.

Raspberry Confit
500 g Whole frozen raspberries Warm the strawberries and add the sugar pectin
35 g Sugar mix at 40°C and then boil the lot. Add the second
9 g Pectin NH sugar and the glucose and bring again to boil.
100 g Sugar Add the lemon juice. Gradually pour the hot
85 g Glucose syrup mixture onto the partially-melted chocolate and
50 g Lemon juice mix until it is elastic and glossy in the center,
90 g RASPBERRY INSPIRATION indicating the emulsion process has begun.
Keep aside in the fridge.

Opalys Basil Ganache

325 g Cream 35% fat Infuse the basil in the cold cream overnight.
15 g Basil Strain the cream and rescale to 280g.
50 g Inverted sugar Bring the infused cream with the invert sugar, pour
570 g OPALYS 33% CHOCOLATE half of the warm mixture over the partially melted
OPALYS 33% chocolate.
Mix using a rubber spatula, add the rest of the
cream.
Using an immersion blender mix to perfect the
emulsion.

Raspberry Inspiration Travel Cake Glaze

1000 g RASPBERRY INSPIRATION Melt the RASPBERRY INSPIRATION and COCOA
50 g Grape-seed oil BUTTER to 80/95°F (30/35°C).
50 g COCOA BUTTER Combine with the oil and the freeze dry raspberry
25 g Freeze dry raspberries
 powder.
Use the glaze at 80/95°F (30/35°C).

An original recipe by Guillaume Roesz, North America Executive Valrhona Pastry Chef

ASSEMBLY

Prepare the raspberry confit and the biscuit.

Spread 735 g per half baking sheet.
Bake at 350°F (180°C) for about 12 minutes. When cooled, trim the sides using the frame use the
assemble the cake.
Place a first biscuit in a 40x27 cm frame then spread 320g of ganache on top.
Cover with a second biscuit and regularize the assembly.
Spread 400g of confit and then freeze.
Spread 120 g of ganache and then place the third biscuit. Regularize.
Spread 120 g of ganache and freeze.
Spread 400g of confit and then freeze.
Spread 120g of ganache and then place the last biscuit. Regularize and freeze the lot.

FINISHING

Unframed and cut rectangles of 11 cm by 3.5 cm.

Deep the cakes in the glaze and let defrost in the fridge.