Lamington Petit Gateau - Puratos

	Grams
Moist Chocolate Cake
Satin Dark Moist Cake	1000
Eggs	400
Oil	400
Water	200
Moist Chocolate Cake total	2000
Coconut Mousse
Coconut Cream	400
Belcolade Blanc Selection X605/G	1125
Bavarois Neutre	250
Fresh Cream	1000
Coconut Mousse total	2775
Raspberry Centre
Fresh Raspberries	10
Topfil Raspberry	100
Raspberry Centre total	110
Chocolate Glaze
Miroir Glassage Chocolat Noir	1000
Chocolate Glaze total	1000

Working Method

Moist Chocolate Cake

Pour the water, eggs and oil onto Tegral Satin Dark Moist Cake powder.
Mix on planetary mixer with beater for 2 minutes on medium speed.
Scrape down, then mix for 2 minutes on high speed or until mix is smooth.
Spread a layer 1cm onto a baking tray and bake at 180°C.
Flip out of tray once baked and cool.

Coconut Mousse

Heat coconut cream to 84°C.
Remove from heat and pour over Belcolade Selection Blanc, then add Bavarois Neutre.
Allow the mixture to cool to 36°C, then fold through semi whipped fresh cream.

Raspberry Centre

Fill the centre of each fresh raspberry with Topfil Raspberry.

Chocolate Glaze

Heat Miroir Glassage Chocolate Noir to 36°C to 38°C.
Apply to frozen mousse shapes.

Assembly

Deposit Coconut mousse into silicon moulds.
Place a raspberry centre into the centre of the mousse.
Cut moist chocolate cake to fit mould and place on top of the mousse.
Freeze.
Glaze with Chocolate glaze and decorate with gold leaf on top and shredded coconut around the base.

About this recipe

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