Recepie
Basic Recipe: 4 dome cakes, Ø 18 cm
320 g Shortpastry base, baked
60 g Apricot jam
340 g Vanilla sponge, 1 cm thick
340 g Yellow sponge, 1 x 1 x 1 cm cubes
800 g Thin layers Tarte au Chocolat
(4 x Ø 18 cm; 4 x Ø 16 cm; 4 x Ø 14 cm; 4 x Ø 12 cm; 4 x Ø 10 cm)
350 g Frozen raspberries
40 g Kabi, juice-binder
600 g Bellanossa
200 g Whipped cream
Crème Française
80 g Crème Française
60 g Water 50 °C
300 g Fresh cream, liquid
Dissolve Crème Française in water and fold in the liquid fresh cream.
