Grams (g) | ||
---|---|---|
Jaconde | ||
Icing Sugar | 250 | |
Almond Meal | 190 | |
Eggs | 310 | |
Butter (melted) | 50 | |
Plain flour | 125 | |
Whites | 225 | |
Sugar | 50 | |
Jaconde total | 1200 | |
Glaze | ||
Harmony Cold Neutral Glaze | 150 | |
Topfil Raspberry | 750 | |
Gelatine sheets (g) | 12.5 | |
Glaze total | 912.5 | |
Dacquoise | ||
Egg Whites | 300 | |
Caster Sugar | 100 | |
Icing Sugar | 230 | |
Almond meal | 80 | |
Dessicated Coconut | 200 | |
Dacquoise total | 910 | |
Coconut Ganache | ||
Belcolade Blanc Selection X605/G | 750 | |
Coconut Cream | 450 | |
Trimoline | 37 | |
Butter (melted) | 225 | |
Coconut Ganache total | 1462 | |
Raspberry Buttercreme | ||
Cremyvit | 95 | |
Water | 260 | |
Butter | 300 | |
Icing Sugar | 120 | |
Topfil Raspberry | 100 | |
colour | ||
Raspberry Buttercreme total | 875 | |
* Makes 1 Cake |
Complexity level: