Cake Base Ingredients:
Pinnacle Sponge Mix – Chocolate – 500g
Egg – 500g
Water / Milk – 125g
Corn Oil – 125g
Raspberry Mousse Ingredients:
Raspberry puree – 190g
Sugar – 15g
Water – 40g
Glucose – 50g
Gelatine sheet 4pcs. (soaked in water) – 12g
Mauri Non-Dairy Whip Topping – 150g
(whipped to soft peak)
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Cake Base Baking Step:
- Preheat oven to 200°C.
- Whisk all ingredients except corn oil for 1 minute at slow speed and then continue mixing for 6 minutes at high speed.
- Blend in corn oil at low speed for 1 minute. Pour batter into desired baking trays.
- Bake for 12 – 15 minutes. Check the cake with a skewer for doneness. The skewer should come out clean if the cake is done.
Raspberry Mousse Baking Step:
- Heat raspberry puree, sugar and water until it begins to boil.
- Stir in glucose until well mixed.
- Add in soaked gelatine and stir until gelatine dissolves. Set aside to cool.
- Add Mauri Non-Dairy Whip Topping (whipped to soft peak) and mix well.
- Put mixture into desired mould and keep in refrigerator until set.
Assembly:
- Place Raspberry mousse into desired mould (semi circle mould).
- Add chocolate sponge cake into the middle of the mould.
- Fill the mould with raspberry mousse until full.
- Keep in refrigerator until set. Remove from mould for decoration.
- Lastly, place on top of Chocolate Sponge Cake
