Gradient cake with raspberries and white chocolate-Ombre Cake

Gradient cake with raspberries and white chocolate-Ombre Cake
Gradient cake with raspberries and white chocolate-Ombre Cake
Gradient cake with raspberries and white chocolate-Ombre Cake
I chose to make a spectacular cake, visually, on the occasion of an anniversary. Scented raspberries and white chocolate were to the taste of the celebrant. Besides the fact that I wanted a beautiful cake, I also wanted a special taste.

Usually, shadow cakes are found on countertops made in gradients. I chose to make the creams in different shades, from pale pink to bright pink. The top is white, made only of egg whites and coconut. The creams are based on a raspberry puree, then white chocolate and whipped cream. It is difficult to give an intense color (pink in this case) only from fruit and not to use a dye.   It is important that the fruit you use has a strong coloring pigment. Blueberries, blackberries, generally berries, are very suitable to be used. When the creams were ready and I just had to color them with raspberry puree, I thought I wouldn't need to use dye. When I got to the last color, to the more intense pink, unfortunately here I didn't really like the color . To get a more intense color I used a natural dye made of beetroot. It is actually a fine powder of beetroot and you can find it on specialized sites on the net.

Gradient cake with raspberries and white chocolate-Ombre Cake

Gradient cake with raspberries and white chocolate-Ombre Cake
IN EFFECTIVE:

For the countertop (22 cm tray):

4 egg whites

1 small pinch of salt

80 gr white sugar

2 tablespoons cold water

3 tablespoons sunflower oil

3 tablespoons white flour

4 tablespoons coconut flakes

3-4 drops of natural coconut essence

For the cream:

600-650 gr raspberry (frozen I used)

150 gr white sugar

600 gr cream for whipped cream

200 gr white chocolate

3 egg yolks

150 ml of sweet milk

1 sachet of gelatin granules + 50 ml of cold water

1 teaspoon of natural beet dye

For decoration: raspberries

METHOD OF PREPARATION:

For the top: mix the egg whites with the salt powder for 2-3 minutes, until they start to foam. Gradually add the sugar and mix at high speed until you get a firm meringue. Reduce the speed of the mess, add water, coconut essence and oil in a thin thread. In the bowl of the robot (planetary I used) add sifted flour and coconut. Mix with a spatula, with wide movements, from bottom to top, to remove as little air from the egg whites. Bake the top in a tray greased with oil and lined with baking paper (I used a silicone one), at a temperature of 150-160 degrees for 25-30 minutes. Leave the top in the pan for 10 minutes, then remove on a wire rack and allow to cool completely.

Gradient cake with raspberries and white chocolate-Ombre Cake
For the cream:

·         
Gelatin is hydrated in cold water for 10 minutes. Dissolve in the microwave for 15-20 seconds or on the low flame of the stove.

·         
Melt the chocolate on a steam bath.

·         
The yolks are mixed on a steam bath with 50 gr of sugar until they turn white and triple their volume.
Gradient cake with raspberries and white chocolate-Ombre Cake

Gradient cake with raspberries and white chocolate-Ombre Cake
Hot milk is gradually added over the yolk foam. Put it on the fire and let it simmer for 2-3 minutes. Add gelatin and melted white chocolate and mix. Allow to cool to room temperature. We mix from time to time in the composition.

·         
Cold cream from the fridge, beat with 50 gr sugar.

·         
Put the raspberries in a saucepan on the fire together with the remaining 50 gr of sugar. Let it boil for 5-10 minutes. He walks with a hand robot. Strain through a sieve, allow to cool.

Gradient cake with raspberries and white chocolate-Ombre Cake

Gradient cake with raspberries and white chocolate-Ombre Cake
The yolk cream is divided equally into three bowls. I used an electronic kitchen scale. Divide the whipped cream equally.
Gradient cake with raspberries and white chocolate-Ombre Cake
Mix lightly with a spatula. In each bowl of cream we will put the raspberry puree. In the one we want to be lighter we put less, in the next we put more, and in the brightest we put the most puree.
Gradient cake with raspberries and white chocolate-Ombre Cake
Because I didn't get a favorable pink color, I chose to put a little natural red dye in the form of the brightest cream in the form of beetroot powder. This dye works wonders and in addition it is natural.

Gradient cake with raspberries and white chocolate-Ombre Cake
Assembly: we assemble a ring for assembling the cake or we use the tray in which we baked the top. Put the top and the first layer of cream, ie the lightest in color. Refrigerate the pan for 30 minutes. Put the next layer of cream, put the tray back in the fridge for 30 minutes, and finally put the most intensely colored cream. Put the tray in the fridge for 3-4 hours or preferably until the next day. Detach the ring and decorate the cake according to your preferences. I used frozen raspberries.

Gradient cake with raspberries and white chocolate-Ombre Cake
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