Midnight Raspberry Cake - Puratos

Ingredients

Working Method

Layer Cake

Using a whisk attachment, combine cake mix and water on slow speed for 1 minute, then 2 minutes on medium speed.
Add eggs and repeat mixing process. 1 minute slow, 2 minutes medium speed.
Add oil and mix for 1 minute slow. Scrape bowl and mix for another 2 minutes on slow.
Portion 550g batter into a lined 8 x 8 cake pan and bake at 177 °C / 350°F for approximately 30-35 minutes.

Raspberry Mousse

Using a whisk, combine mousse mix and water on slow speed 1 minute.
Increase to high speed and mix for another 3-4 minutes or until light and airy.
Set aside ¼ of the mousse for the top layer.
To the remaining mousse, add Topfil Choice Raspberry along with the raspberries and mix briefly on high speed to incorporate.

Finish and Decor

Slice the cake into three layers.
Spread a thin layer of raspberry filling followed by a layer of raspberry mousse. Stack another layer and repeat this process.
Top with a 3rd layer of cake and finish with a layer of neutral mousse.
Use a decorating comb on top and finish with chocolate shavings and a fresh raspberry.
Chill cake before slicing into individual portions.

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