| Ingredients sponge cake: | ||
| 1.000 | gr | Damco moscovic |
| 800 | gr | Whole egg |
| 50 | gr | Water |
| 25 | gr | Lemon raspel |
Instructions for sponge cake:
Mix Damco moscovic, whole egg, water and Lemon raspel at the highest speed for 10 minutes. Pour the batter onto a baking tray lined with baking paper. Spread it out into a rectangle about 1 to 2 cm thick and bake.
| Ingredients butter cream: | ||
| 400 | gr | Pomokrem |
| 1.000 | gr | Butter |
Instructions for the butter cream:
Mix the butter using the paddle attachment until it is creamy. Replace the paddle for the whisk and mix the cream at the 3rd speed for 20 minutes until it is light and airy. Add Pomokrem. As soon as it is well mixed, stop the machine.
| Other: | ||
| 2.000 | gr | Damco almond marzipan 1:1,5 |
| 500 | gr | Frucaps raspberry jam |
| 1.000 | gr | Chocuise souplesse dark |
Putting it all together:
Roll out Damco almond marzipan 1:1.5 until it is 2 mm thick and then cut into 9 cm strips. Place this at the bottom of a pyramid mold, pipe butter cream in and then Frucaps raspberry jam in the centre. Fill up with butter cream until just below the edge of the marzipan, cover with the sponge cake and freeze for at least 6 hours. Remove from tin and cut to size. Dip the ends neatly into the melted Chocuise souplesse dark.