Petit gâteau with raspberry and citrus

Soften the Cake Butter in a mixer with the paddle attachment.

Add the grounded almonds with the icing sugar and flour.

Add the egg yolks.

In a separate bowl, whip the egg whites with the sugar until firm peaks form.

Gently fold the whipped whites into the first mixture.

Spread onto a baking sheet.

Bake at 165°C for 15 minutes.

Bloom the gelatine powder with the water for 20 minutes.

Heat the raspberry purée (1) in a saucepan.

In a separate bowl, mix the sugar and cornflour with the raspberry purée (2).

Combine everything in the saucepan and bring to a boil.

Remove from heat, add the gelatine mass and stir until completely dissolved.

Pour into silicone moulds, add the frozen raspberries, then freeze.

Realize a custard cream with the milk, Stand & Overrun (1), vanilla paste, sugar, citrus zests and egg yolks.

Cook until thickened, then incorporate the gelatine mass before straining over the white chocolate.

Blend, then add the lemon and lime juices.

Cool to approximately 10°C before folding into softly whipped Stand & Overrun (2).

Toast the almonds until golden.

In a food processor, blend the almonds with the icing sugar and oil.

Add the Cake Butter and vanilla paste.

Finish with the lime zest, melted white chocolate, feuilletine and fleur de sel.

Blend again, then spread onto the cooled almond sponge.

Heat the water and glucose to 40°C.

Incorporate the sugar and pectin mixture.

Bring to a boil and add the neutral glaze.

Blend until smooth.

Use at 90°C with a spray gun.