Festival Lantern

SILIKOMART Flowers Mold - 36.185.87.0065 is used in this recipe.

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Recipe instructions

Cake Sponge

Ingredients	Preparation
95g egg white 95g inverted sugar 35g sugar	Mix and whip them into meringue.
80g almond powder 27g cake flour 1g vanilla	Add them and mix smooth.
Bake at 160°C.

Chocolate Crumbs

Ingredients	Preparation
100g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 70-30-38 10g CB	Melt together to 35°C.
100g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 70-30-38	(Callebaut ® Crumbs) Add it.

Cranberry Dessert Cream

Ingredients	Preparation
81g cranberry juice	Boil up.
109g Sugar 135g eggs	Mix them smooth, pour the mixture into the juice, and boil up.
60g Callebaut - Finest Belgian Ruby Chocolate - RB1 69g butter	Fold them into the mixture.
Homogenize the mixture with a homogenizer until it becomes smooth.

Blueberry Cream

Ingredients	Preparation
227g blueberry puree	Heat it.
39g gelatin	Add it and cool down to 28°C.
57g egg white 57g Sugar	Mix smooth and whip into meringue.
200g whipped cream	Add it.