Spring Breeze

Whip egg white and slowly add sugar during whipping.

When is foamy add slowly egg yolk and then sifted flour.

Pour 700 g per tray 60x40 and bake at 200°C for 6/7 min.

Bring to boil water and sugar and once is cold add lemon juice.

Melt in microwave gelatine mass with 100 g of cream.

Semi-whip Cream and keep aside,.

Warm up in microwave Caravella Gran Pistacchio at 45°C,Combine together half quantity of cream with Caravella Gran Pistacchio.

Wisk vigorously than add gelatine mass mix and gently fold in the remaining semi-whipped cream.

Take 200 grams of raspberry puree and heat up in order to dissolve sugar.

Once dissolved add gelatin mass and combine together with the remaining raspberry puree.

Weight in a pot water and glucose,then bring up to 103°C.

In a jug weigh the remaining ingredients, once the syrup reaches 103°C pour it over the other ingredients.

Blend well and refrigerate 12 hour before using it.

Place on a cake ring the bisquit.

Soak it with lemon syrup and pour on top raspberry gelè.

Cover again with another bisquit and freeze it.

In a cake ring put at the base the bisquit, soak it with Lemon syrup, spread on top a thin layer of Caravella Gran Pistacchio Crispy.

Cover with 1 cm of pistachio mousse.

Insert on top the frozen raspberry gelè and cover again with Caravella Gran Pistacchio mousse.

Transfer in blast chiller and freeze it.

When the cake is frozen,in the microwave warm up to 35°C the Caravella Gran Pistachio glaze and proceed glazing the cake.

Decorate with green chocolate decor and fresh raspberries.