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Raspberry Vanilla Cake
An elegant multi‑layer cake that balances bright raspberry with sweet vanilla and white chocolate. Includes a white‑chocolate raspberry blondie base, vanilla crunch, raspberry ganache, silky pastry cream, raspberry marmalade, airy raspberry‑vanilla mousse, velvet spray and a pink mirror glaze. Perfect for summer celebrations.
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Critical Success Points
- • Bake blondie base to proper doneness
- • Freeze each layer fully before adding the next
- • Temper the pastry cream to avoid curdling
- • Achieve correct temperature (34‑35°C) for mirror glaze
- • Use gelatin correctly to set mousse and marmalade
Safety Warnings
- • Handle hot sugar and cream with care to avoid burns.
- • Gelatin must be fully dissolved; avoid lumps that could cause choking.
- • Use oven mitts when handling hot pans.
- • Do not consume raw eggs; pastry cream is cooked to safe temperature.
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