Orange Raspberry Rocher
Ingredients
Cake Base
- 500 g Tegral Satin Crème Cake Orange Velvet
- 200 g
Egg - 100 g Water
- 175 g
Oil
Orange Chocolate Ganache
- 340 g Belcolade Noir Selection Cacao Trace
- 230 g
Whipping Cream - 90 g
Orange Juice - Q.S. Orange Zest
Filling
- 250 g Topfil Raspberry
Chocolate Coating
- 250 g Belcolade Lait Selection Cacao Trace
- 250 g Cocoa Butter
- 200 g Toasted Almond Nibs
Orange Whipped Cream
- 200 g Ambiante
- Q.S. Orange Zest
Instructions
Cake Base
- Mix cake mix, water, oil and egg until homogeneous.
- Baked at 180 ?C for 18 – 20 minutes depends on size. The thickness after baked is roughly 2cm -3cm.
Orange Chocolate Ganache
- Heat up whipping cream and orange juice together until 70°C.
- Pour it onto Belcolade Noir Selection Cacao Trace, use hand blender to blend until smooth. Follow by orange zest.
Filling
- Pipe 20 g Topfil Raspberry in a small round mould and freeze it.
Chocolate Coating
- Melt Belcolade Lait Selection Cacao Trace and cocoa butter separately till 40°C, and then mix together.
- Add toasted almond nibs and mix well.
Orange Whipped Cream
- Whip up the Ambiante and orange zest until stiff peak.
Assemble
- Cut cake base using round cutter, fit it into the cake ring mould.
- Put the frozen topfil raspberry on the center of the cake.
- Fill 55 g of ganache into the cake mould, let it set in the freezer.
- Melt chocolate coating to 30°C to 35°C, pour in onto the frozen assemble cake.
- Pipe it on the cake and decoration as desired.
We collaborate with Puratos to create this awesome recipe.
Did you love this information? Give us a review~
We hope this useful information will be helpful in your baking journey.
Do not miss out on the previous topics: Donut Gebu Gebas
We would like to invite you to join our New Private Community Group! Here you are free to ask questions, share your baked food, and explore baking tips! We are a fun and friendly bunch that loves helping each other when it comes to baking!
