Ingredients
- 320 g white chocolate
- 210 g 30% cream
- 90 g gelatin paste (ratio 1:5)
- 480 g lightly whipped 30% cream
- 30 g Lauretta vanilla flavored filling
- 160 g Lauretta raspberry 60% filling
- Ascanio mirror glaze neutral flavored
- crisp cake base
Our products
Preparation
Boil 210 g of cream and pour it over the white chocolate. Add the gelatin paste and the Lauretta vanilla flavored filling. Blend until smooth. Mix gently with 480 g of lightly whipped cream.
Fill the mixture to ½ of the height of the one-portion cake pan and place the Lauretta raspberry 60% filling in the center. Fill the pan to the top. Freeze.
Remove the cake from the pan and glaze with Mirror Ascanio neutral flavored icing. Place on a crisp cake base and decorate as desired, for example with fresh raspberries.
