- In the mixer, whisk the eggs with the sugar. On the lowest speed setting, gradually add the flour mixed with the baking powder. Finish by drizzling in the Sculpture by Corman.
30 servings
270 g | eggs |
220 g | sugar |
7 g | baking powder |
280 g | flour |
140 g | grape seed oil |
85 g | Sculpture 30,2 % fat |
4000 g | basic sponge cake mixture |
40 g | rose water |
red food colouring |
265 g | sugar |
265 g | water |
10 g | rose water |
1/2 | vanilla pod |
250 g | sugar |
70 g | water |
125 g | eggs |
625 g | Dairy Butter 82 % fat - Block |
800 g | basic butter cream |
6 g | rose water |
8 | drops of carmine red food colouring |
500 g | Sculpture 30,2 % fat |
1/2 | vanilla pod |
210 g | white couverture chocolate |
12 g | rose water |
20 g | invert sugar |
3 g | gelatin (200 BLOOM) |
3 g | carmine red food colouring |
350 g | frozen mixed red berries |
60 g | glucose syrup |
75 g | caster sugar |
8 g | pectin NH |
110 g | raspberry pulp |
35 g | lemon juice |
Cover the top of each cake with approx. 300 g of whipped Corman Sculpture, sweetened (5% sugar) and coloured a very light pink | |
almond paste |