Celebration cake

Combine the water, butter and salt, then bring the mixture to a boil.

Add the flour and continue cooking on the heat for approx.

2 minutes.

Place in a mixer and gradually add the whole eggs, until you have a smooth and creamy batter.

Finally, add the baking powder and lighten the mixture with the meringue whipped with the sugar.

Pour 800 g onto a 40x60 silicon sheet.

Bake at 180-200°C for approximately 10 minutes with valve closed."

Bring the milk to the boil with the lemon zest, then leave to infuse for 10 minutes.

Strain to a fine sieve, then add the softened gelatine and the chocolate coating and emulsify.

Whip the cream to soft peaks.

When the chocolate mixture has reached 35/40°C, incorporate the whipped cream.

Combine the raspberry puree with the sugars and cook to 70°Brix, cool to 50°C, add the softened gelatine and the chopped cocoa butter and colouring.

Emulsify with a hand blender without incorporating any air bubbles.

Store in the fridge in a sealed container and mature for 24 hours.

Heat to 28/30°C before use.

Prepare an infusion with water and tea, strain, weigh the initial weight of the water again and bring to a boil with the rice starch.

Remove from the heat and add the rest of the ingredients.

Emulsify well with a hand blender.

Store in the fridge at +4°C for 2 hours before use.

Mix together and whisk in a planetary mixer until soft peaks occur.

Pipe in the shape of a ring.

Freeze rapidly."

Leave the butter to soften to room temperature.

Mix all the ingredients together until you have a firm, compact dough.