Caketisserie 101: Raspberry & Mint Cake

Inspired by this tutorial? Check my resources (recipe below):

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📚 More Resources from Zaza Marcelle
• Cake & Business Resources: https://www.moderncakesociety.co.uk/r...
• Online Cake School: https://zazamarcelle.thinkific.com/us...

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Filmed & Edited by Isabelle B. (Zaza)
Music credits:
Ikson ROOFTOP // https://freemusicforvlogs.com/ikson-r...
Sappheiros DAWN // https://freemusicforvlogs.com/sapphei...

THE RECIPE

RASPBERRY SPONGE
1 whole egg
Raspberry Puree 60g
Plain natural Yoghurt 50g
Melted Butter 50g
Sugar 120g
Self Raising Flour 110g
Ground Almonds 60g
Handful of Frozen or Fresh Raspberries
1tsp of Vanilla Bean Paste


GARDEN MINT WHIPPED GANACHE
To be made ideally the day before (or at least 3-4 hours before whipping it)

Whipping Cream 50g
Fresh Mint Leaves (no branches!) 9g
White Chocolate 100g
Cold Whipping Cream 150g

Extra 20g Whipping Cream to add before covering the cake


RASPBERRY & MINT COULIS

Raspberry Puree 130g
Fresh Raspberries (optional) 30g
Fresh Mint Leaves 7g
Sugar 20g
Pectin 3g


RASPBERRY DRIP

Raspberry Puree 65g
White Chocolate Couverture 70g