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Tricolor Cake


450 G of white chocolate

350 G of cream

170 G of sugar

150 G of 55% dark chocolate

150 G of unsalt butter

135 G of almond flour

125 G of almond milk

125 G of raspberry

5 G of yeast

3 of eggs

2 of gelatin sheets

1 of orange

1 of lemon


  1. Grate the rind of 1 orange and scatter the zest over a baking sheet covered with parchment paper. Dry it in a ventilated oven at 140°F for 20 minutes, then mince it fine. Melt the chocolate over a double boiler, remove from heat and let it cool until just warm.

  2. Cream the butter with 1/3 cup sugar. When foamy, add the egg yolks, the warm melted chocolate, the almond flour and the baking powder. Beat the egg whites with 1/3 cup sugar until stiff and gently fold them into the chocolate mixture.

  3. Butter a cake pan (9 inches across), pour in the mixture and bake it at 350°F for about 1 hour. Mince or grate 9 ounces of white chocolate and put it into a large bowl.

  4. Soak 1 leaf of gelatin in cold water until softened. Squeeze the gelatin dry, bring the almond milk to a boil and dissolve the gelatin in it, then pour it over the white chocolate and stir.

  5. Whip 1 cup cream and add all the white chocolate mixture with the minced orange peel; allow it to cool. Remove the cake from the oven and let it cool, then remove it from the pan and place it on a serving platter.

  6. Cut the cake horizontally to get a base layer that is 1/2 inch thick; put this base into a cake pan of the same diameter; fill it with the white chocolate mousse, smooth the top, and put it into the refrigerator for 2 hours. Then remove it from the ring.

  7. Cook the raspberries (setting a few aside) with 5 teaspoons sugar and a few drops of lemon juice for 3 minutes, then strain the sauce. Mince or grate 7 ounces of white chocolate and place it into a bowl. Soak another leaf of gelatin in cold water until softened. Heat 7 tablespoons cream to a boil. Squeeze dry the gelatin and dissolve it in the cream, then pour it over the white chocolate and mix until the chocolate has melted.

  8. Finally, stir in 4 teaspoons of the raspberry sauce and allow it to cool. Pour it over the cake and let it chill in the refrigerator for 30 minutes before serving. Garnish just before serving with the fresh raspberries.


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