Raspberry Gateau

  • Volume
  • Softness
  • Flavour
Ingredients Gram %
Egg 600 23,8
Water 200 7,9
Vegetable oil 300 11,9
Red colour * 100 4,0
Vanilla flavour * 20 0,8
Sugar 600 23,8
Wheat flour 600 23,8
Winsto * 80 3,2
Cocoa 20 0,8
TOTAL 2520,00 100,00
* Product from Aromatic
Preparation
Baking temperature 165 °C
Baking time 60 minutes

1. Use a mixing bowl and paddle.
2. Place all liquids into the bowl. Followed by the dry ingredients.
3. Mix 2 minutes in slow speed followed by 4 minutes in medium speed.
4. Bake at 165 °C for approximately 60 minutes.
5. Make a light buttercream by mixing room temperature butter, white truffle, Colco and raspberry flavour for 10 minutes.
6. Cut the sponge cake into layers and brush with flavoured syrup . Fill with buttercream, chocolate truffle and raspberry jam,
7. Decorate the top and the sides with buttercream and create a rustic look typical for a naked cake design.

Buttercream

Ingredients Gram %
Butter 500 0
White truffle * 1100 0
Colco * 15 0
Raspberry flavour * 30 0
TOTAL 1645.00 0.00
* Product from Aromatic