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Milk cake decorated with mousseline cream and raspberries
A moist milk cake, without sponge, topped with a pink mousseline cream made with raspberry powder, decorated with fresh raspberries, dried raspberries, mint and coconut shavings. Ideal for a birthday or a special occasion.
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Cost Breakdown
Critical Success Points
- • Bake the cake at 180°C for 45 minutes without opening the oven.
- • Cut the cake into perfectly straight 2 cm slices.
- • Achieve a smooth and airy mousseline cream.
- • Smooth the sides of the cake before chilling.
Safety Warnings
- • Handle the oven with kitchen gloves to avoid burns.
- • The knife used to cut the cake is very sharp; be careful with your hand.
- • Allow the cake to cool before decorating to prevent the cream from melting.
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