INGREDIENT
| Storage temperature: Refrigerator temperature (5-10°C) |
| Shelf life: 5 days |
- Put all ingredients in a mixing machine (except cooking oil)
- Mix for 1 minute slow, then move to fast in 5 minutes, move to slow speed in 1 minute, add oil
- Put in a 40*60cm tray lined with baking paper
- Bake at 180°C for 12-15 minutes
- Mix jelly powder with sugar
- Boiling water, add the jelly powder till soft boil
- Put the jam in and stir until soft, melt, then put in a 30 * 40cm tray lined
- Put in the fridge to freeze
- Melt white chocolate with milk
- Whipped butter, add chocolate milk and continue to beat until fluffy
- Cook fresh milk and glucose till soft boil
- Add white chocolate and stir
- Gelatine soak in cold water for 5 minutes until soft, melt
- Add to the chocolate mixture
- Add miroir and using hand mixer or blender to blend
- After the cake has cooled, cut a 16 cm square mold
- Put one by one: matcha cake -> mousse filling, lychee jelly
- Repeat 2 more times, top layer of jelly
- Coating the glaze
Complexity level:
- Total recipe weight: 3036 gr
- Weight of each cake: 810 gr
- Quantity: 3 pieces
