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 whipped egg white and sugar.

Pour 800 g onto a 40 x 60 silicon sheet.

Pour 800 g onto a 40 x 60 silicon sheet.

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

Whip the cream to soft peaks.

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

Combine the raspberry purée with the sugars and cook to 70°Brix, cool to 50°C, add the softened gelatin 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.