Baltic White Chocolate Raspberry

Name: Baltic White Chocolate Raspberry
Ingredients: 3 eggs; 6 3/8 tablespoons sugar; 3/4 cup ground almonds; 1 teaspoon yeast; 1 1/4 tablespoons cornstarch; 1 pinch salt; 5 1/2 tablespoons whole almonds; 1 1/4 cups frozen raspberries; 4 tablespoons sugar; 2 eggs; 2 9/16 tablespoons flour; 1 3/16 cups milk chocolate; 4 cups corn flakes unsweetened; 2 tablespoons Nutella; 1 teaspoon gelatin; 2 1/16 cups whipping cream cold; 5/8 cup milk; 1 7/16 cups white chocolate

18 ingredients

30 steps

Ingredients

3 eggs
6 3/8 tablespoons sugar
3/4 cup ground almonds
1 teaspoon yeast
1 1/4 tablespoons cornstarch
1 pinch salt
5 1/2 tablespoons whole almonds
1 1/4 cups frozen raspberries
4 tablespoons sugar
2 eggs
2 9/16 tablespoons flour
1 3/16 cups milk chocolate
4 cups corn flakes unsweetened
2 tablespoons Nutella
1 teaspoon gelatin
2 1/16 cups whipping cream cold
5/8 cup milk
1 7/16 cups white chocolate

Directions

1

Preheat oven to 180 degrees Celsius.
2

Roughly chop almonds and set aside.
3

Whisk the yolks and sugar until they turn white.
4

Add the ground almonds, baking powder, cornstarch, and a pinch of salt. Whisk.
5

Whisk the egg whites.
6

Stir first about 1/3 of the whites into the mixture to make it more flexible. Mix.
7

Then, with a spatula, gently stir in the remaining egg whites.
8

Add chopped almonds.
9

Use a soft square mold for baking. It is important that your cake is a little wider than the metal frame that you will use to raise it.
10

Bake for 15 minutes.
11

Turn out upside down on a greaseproof paper placed on a baking tray.
12

Place your circle or square on the cake and press to cut it.
13

In the bowl of the blender, mix raspberries with the sugar, 2 eggs and flour, mix.
14

Pour the batter onto almond base and bake for 30 minutes at 160 C.
15

Allow to cool and slide the cake onto a plate.
16

Heat the chocolate in the microwave.
17

Place the cereal between two sheets of parchment paper, and crush with a rolling pin.
18

Pour cereal in the hot chocolate, and add the Nutella.
19

Let cool for 5 minutes before adding to the cake.
20

Chocolate Mousse Layer Preparation:
21

Soak the gelatin in cold water.
22

Pour the cream in the mixer bowl and whisk until fluffy.
23

Pour the milk in a saucepan, and heat without boiling.
24

Drain the gelatin.
25

Pour the gelatin in hot milk, and stir until it melts completely.
26

Put chocolate in a bowl, pour in milk, and mix. Check chocolate temperature (35 C, you can dip your finger in and feel neither a warm nor cold sensation, it is important to get a beautiful foam, if it's too hot the cream will melt).
27

Add whipped cream, and stir gently. Pour into mold.
28

Store your cake to cool overnight with plastic wrap on the surface to protect from the odors in your refrigerator.
29

Pass a knife gently along the frame.
30

Remove the metal frame, and decorate your pie with cocoa and some Valrhona chocolate chips.