The future planet


Souffle sponge cakes

Used products: Souffle sponge cakes

  • 83 g
  • 33 g
  • 33 g
    cake flour
  • 6,5 g
    Break flour
  • 10 g
  • 2 g
    Baking powder
  • 60 g
    Egg liquid
  • 50 g
    egg yolks
  • 133 g
    egg white
  • 43,5 g
    Berry sugar

Preparation: Souffle sponge cakes

Boil milk and butter then whisk in sifted dry ingredients (cake flour, break flour, Cacao Barry Plein Arôme 100% and baking powder).

Cook for 1 minute then add egg liquid and yolk to make paste like pate a choux.

Make meringue of egg white and berry sugar, then fold into the paste.

Spread onto sheet pan with parchment paper, then bake at 180° C for 15 minutes.

Fresh strawberry chocolate cream

Used products: Fresh strawberry chocolate cream

Preparation: Fresh strawberry chocolate cream

Make anglaise with agar then combine chocolate.

Add cut strawberry then pour into molds.

Raspberry jam

Used products: Raspberry jam

  • 120 g
    raspberry puree
  • 25 g
    Berry sugar
  • 5 g
    Pectin powder
  • 10 g
    lemon juice
  • 5 g
    Red currants
  • 10 g

Preparation: Raspberry jam

Mix all of the ingredients and boil them.

Chocolate cookie

Used products: Chocolate cookie

  • 78 g
  • 0,6 g
  • 60 g
  • 18 g
  • 12 g
  • 90 g
    bread flour
  • 6 g
    cake flour
  • 6 g
    almond powder

Preparation: Chocolate cookie

Make pate a sucre then let it rest.

Roll out to a round with 2 mm thickness and 5,5 cm in diameter. Bake at 175° C for 12 minutes.


Cut sponge and place into cake circle.

Pipe raspberry cream into cake circle then pipe raspberry jam on the cream.

Place fresh strawberry chocolate cream on the cake above mentioned.

Place the cake onto the chocolate cookies.

Decorate with small piece of chocolate ornaments.