Ingredients
| 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 | ||
