Himbeer Fruit Cakes
Ingredients
Vanille-Whipped-Ganache
whipping cream
400 g
cold whipping cream
170 g
vanilla beans
2 piece
vanilla extract
2 tsp
gelatin sheets
2 sheet
white chocolate couverture (chopped)
140 g
mascarpone
140 g
Raspberry Filling
frozen raspberries (frozen)
500 g
brown sugar
4 tbsp
fresh lemon juice
1 tbsp
vanilla bean
1 piece
gelatin sheets
2 sheet
First Glaze
dark chocolate couverture
150 g
cocoa butter
150 g
White Glaze
white chocolate couverture
250 g
cocoa butter
100 g
Brown Glaze
milk chocolate couverture
250 g
cocoa butter
100 g
Instructions
Prepare gelatin for ganache
Soak gelatin sheets in cold water for 5 minutes to bloom.
Heat cream with vanilla
Heat 400g cream with vanilla bean seeds until hot but not boiling.
Dissolve gelatin
Remove from heat and dissolve bloomed gelatin completely in the hot vanilla cream.
Combine with chocolate and mascarpone
Pour hot vanilla cream over chopped white chocolate and mascarpone. Let stand 2 minutes, then blend until smooth.
Add cold cream
Add 170g cold cream and blend again until smooth and uniform.
Chill ganache
Cover and refrigerate ganache for at least 6 hours, preferably overnight.
Whip ganache
Whip chilled ganache until it forms medium to stiff peaks. Use immediately.
Cook raspberry filling
Cook frozen raspberries with brown sugar until softened.
Strain raspberry puree
Pass cooked raspberries through fine sieve to remove seeds, creating smooth puree.
Add gelatin to filling
Stir gelatin into hot raspberry puree until completely dissolved.
Freeze raspberry centers
Pour raspberry mixture into silicone molds and freeze for 3-4 hours until completely solid.
Melt first glaze
Melt dark chocolate and cocoa butter in microwave, stirring every 30 seconds. Bring to 38°C.
Coat with first glaze
Skewer frozen raspberry centers, dip in first glaze, and carefully remove excess with knife.
Melt white glaze
Melt white chocolate and cocoa butter in microwave, stirring every 30 seconds.
Melt brown glaze
Melt milk chocolate and cocoa butter in microwave, stirring every 30 seconds.
Assemble in molds
Place a layer of whipped ganache in silicone molds, add frozen raspberry centers, then top with more ganache.
Freeze assembled cakes
Freeze assembled cakes for 4-5 hours until completely frozen through.
Apply final glazes
Remove from freezer and coat frozen cakes with the prepared glazes in sequence.
Thaw before serving
Refrigerate finished cakes for 3 hours to thaw until filling is soft and creamy.
Original recipe
Storage
Keep frozen until 3 hours before serving. Do not leave at room temperature during assembly to prevent thawing and shape loss.
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