Raspberry Tea Cake

Lychee Jelly

• Brew the tea in hot water and let stand for five minutes.
• Blend the lychee and strain the pulp.
• Combine honey, lemon juice, sugar and the lychee puree together and bring to a boil in a pan.
• Filter through a fine sieve and set aside.
• Mix the gelatin in water and let stand for 1-2 minutes.
• Blend together the tea and lychee mix and warm until hot to the touch.
• Add the prepared gelatin and mix well together.
• Fill a silicone mold with the lychee jelly and leave under refrigeration to set completely.

Butter Cake with Crunchy Layer

• Beat the egg yolk and icing sugar together.
• Gently fold in the almond flour.
• Whisk in the softened butter and pout into a prepared cake pan.
• Bake for 7-10 minutes at 180-200 °C
• Remove from the oven and pan, and let cool slightly.
• Combine White Chocolate and Freeze-Dried Raspberries together and spread around the cake.
• Let cool completely.

Raspberry Mousse

• Mix gelatin and water together. Let stand for 1-2 minutes.
• Blend raspberries and warm until hot to the touch.
• Add the gelatin to the raspberries and mix well
• Beat the egg white and icing sugar together and heat over steam (up to 60-70°C) while whisking.
• Gently fold in the egg white mixture into the raspberry mixture.
• Beat together cold whipping cream and icing sugar.
• Next, fold the whipped cream into the raspberry-egg white mixture.

Mirrorglaze

• Mix the gelatin in water and let stand for 1-2 minutes.
• Brew the tea in hot water and let stand for five minutes.
• Heat sugar, glucose syrup, the brewed tea and raspberry powder together and mix well.
• Dissolve white chocolate with gelatin and condensed milk
• Run it through a sieve and let it rest overnight (or a minimum of 3-4 hours).

Assembling

Raspberry Mousse

• Fill half a silicone mold with the prepared raspberry mousse.
• Add a layer of lychee jelly followed once again by the raspberry mousse.
• Do this until the silicone mold is full.
• Top with the butter cake with a crunchy layer and refrigerate to set overnight.

Garnishing and Serving

• Melt chocolate and apply a ribbon on foil.
• Shape with a fork and curve it to your desired shape. Let cool.
• Place the frozen raspberry cake on a stand. Set aside.
• Heat the Mirrorglaze to 35°C and glaze the cake with it.
• Let rest and once the Mirrorglaze has cooled, place on a serving platter.
• Garnish the base with almond flour and place the chocolate ribbon on top.
• Place some dried raspberries on top of the chocolate ribbon and defrost the cake under refrigeration (4-6 hours).