Spring Layer Cake


Crème Cake Method
  • Put whole eggs in a mixing bowl. 
  • Add Tegral Satin CL Creme Cake and mix 1 minute on low and 3 minutes on medium speed with the paddle. 
  • Add the oil and the water and mix for 1 minute at low speed. 
  • Scrape the bottom and sides of mixing bowl and the paddle. 
  • Mix 3 minutes on low speed. 
  • Spread thin layers and bake in a 420◦F deck oven. 
  • Remove from tray immediately to cool.

Blueberry Jelly Method
  • Heat part of the Topfil Blueberry and melt in the pre-soaked gelatin sheets. 
  • Add the remainder of the fruit filling.

Mascarpone Cream
  • Mix the milk, and the Talento in a machine with the whisk attachment for 3 minutes at high speed. 
  • Soften the Mascarpone cheese with the lemon juice and add gradually the custard cream.
  • Add the lemon zests. 
  • Add the soft-whipped cream with a spatula.

  • Build up the cake in a stainless steel frame. Start with a layer of crème cake. 
  • Add the gelified fruit filling and cover with the second layer of crème cake. 
  • Finish with the Mascarpone cream and freeze. 
  • Once frozen, glaze with Miroir Neutre, cut to the desired size, finish decorating with strips of short crust and fresh fruits.

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