Beautfiul summer dessert.
For the sponge cake, preheat oven to 180C. Whisk 8 egg whites in a standmixer till foamy and add 2 tbsp of sugar. Stop whipping when the whites hold a medium peak.
Whip 10 yolks + 1 cup sugar (until pale). Add vanilla. Fold sifted flour and salt. Fold the whites (in 2 steps).Mix 1 cup of batter with the melted batter. Mix all together. Grease bottom of the tins and fill them with the batter. Bake for 8-10 min.
For the raspberry buttercream, beat butter and shortening for 5 minutes (until pale and fluffy) in a standmixer. Add half the icing sugar mixture and mix until it’s mixed into the butter.
Add remaining icing sugar. Mix in 2 tbsp of milk and the vanilla bean paste. Continue mixing for at least 5 min (white and fluffy). Add raspberry powder and fresh raspberries (taste them to add more powder).
For the champagne buttercream, beat butter and shortening for 5 minutes (until pale and fluffy) in a standmixer.
Add half the icing sugar mixture and mix until it’s mixed into the butter. Add remaining icing sugar. Mix in 2 tbs of milk and the vanilla bean paste. Continue mixing for at least 5 min (white and fluffy). Add the champagne.
For the glaze, soak gelatine in cold water. Add water and sugar in a pan and bring it to 104°C. Remove from the heat. Add dark chocolate, cocoa powder and cream. Add gelatine when the temperature is 60°C. Cool till it’s 35-40°C. Pour it on the cake.
For the fan decoration, make caramel with sugar and water. Pour the hot caramel on a small sponge.
Wait 2-3 min. Cut 8 pieces for the fan.
To assemble, put the layers in new tins (5”-7”-9”). Put 1 layer of champagne buttercream and the next one will be raspberry buttercream. Remove the cakes from the tins. Apply a first layer of champagne buttercream on the outside (naked look). Freeze them for 10 min.
Apply a second layer. Freeze them for 10 min. Smooth the sides with a hot palette knife. Freeze them for min 20-30 min. When they are cold apply the mirror glaze.
Decorate it with the caramel fan. Add the almonds and raspberries and dusts.
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