Carnival

Whip the egg yolks with sugar (1) until light and fluffy (ribbon stage). 

Beat egg whites with salt until foamy, then gradually add sugar (2) until stiff peaks form.

Carefully fold the yolk mixture into the meringue.

Gently fold in sifted flour and raspberry powder into meringue, then add the lemon broyé.

Spread batter over 4 trays (60 x 40 cm) and bake at 190 °C for 15–18 minutes.

Cool completely on a wire rack.

Use all ingredients at ambient temperature.

Knead to a short dough.

Store in refrigerator. 

Place on a bottom of baked pâte sablé.Roll and bake as needed for cake base.

Hydrate the gelatine with water. 

Bring the cream (1) to a boil, add the gelatine mass, and pour over the white chocolate.

Blend to a smooth emulsion.

Add the remaining cold cream (2) and blend again.

Cover with cling film in direct contact with the surface and allow to crystallise in the refrigerator for 12 hours. Before use, whip until light and pipeable.

Mix together the sugar and pectin NH in a dry bowl.

Heat the fruit purées to 40 °C, then gradually stir in the sugar-pectin mixture. 

Bring the mixture to a boil and cook for 1 minute.

Add the lemon juice and glucose syrup, stirring well to combine. 

Pour out onto a tray, allow to cool and set completely, then stir until smooth before use.