HOW to make VELVET texture RASPBERRY MINT mini cakes | CAKE O'CLOCK

Please turn on subtitles for detailed description *

-----------------------------------------
INGREDIENTS
-----------------------------------------

RASPBERRY MOUSSE (8x mini cakes)
50 g raspberry puree
15 g icing sugar
1.5 g gelatin (220 bloom)
10 g water
50 g heavy cream

LEMON-MINT CREME (8x mini cakes)
30 g sugar
25 g lemon juice
35 g eggs
0.5 lemon zest
1.5 g gelatin (220 bloom)
5 g mint leaves
30 g butter

MINT SPONGE (32x32cm)
20 g mint
110 g spinach
120 g eggs
150 g flour
6 g baking powder
110 g sugar
70 g vegetable oil

CUSTARD-BASED MINT MOUSSE (8x mini cakes)
270 g milk
0.5 lemon zest
60 g sugar
60 g egg yolk
18 g cornstarch
6 g gelatin (220 bloom)
225 g heavy cream
10 g mint leaves

VELVET MIX
100 g white chocolate
200 g cocoa butter
opt oil soluble food color (pink and green)

________________________________________________
#asmr #raspberrycake #mintcake #recipe #cake #howto #cakeoclock #cakeoclockkw #moussecake #asmrcooking #asmrsounds #asmreating #mint #raspberry #chocolatecakerecipe #mousse #velvet #velvetcake #mint #spinach #spraygun #colors #sphere #degustation