Cake rocher

By Laurent MORENO April 30, 2025

Recipe created by Laurent MORENO

Ambassador Louis François since 2024

Created on

April 30, 2025

Recipe

Products used

Maple nuggets Maple sugar Pectin 325NH95 Gallia Invert Sugar Baking Powder

Step 1 Cake device

The ingredients

295g	(29,2%)	Semolina sugar
215g	(21,3%)	Eggs
20g	(2%)	Egg yolks
250g	(24,8%)	Flour
8g	(0,8%)	Baking Powder ()
1g	(0,1%)	Salt
130g	(12,9%)	Double cream
90g	(8,9%)	Butter
1009g	(100%)	TOTAL

Process

Using a paddle mixer, beat the eggs with
granulated sugar.
Add the flour, salt and baking powder
sifted, mix gently. Incorporate
the cream with the melted butter, pour over the
first mix then mix well.
Bake at 165°C for 45 minutes.

Step 2 Strawberry and raspberry compote

The ingredients

75g	(10,6%)	Sucre Inverti Gallia ()
250g	(35,2%)	Strawberry puree
250g	(35,2%)	Raspberry puree
25g	(3,5%)	Semolina sugar
10g	(1,4%)	Pectin 325NH95 ()
80g	(11,3%)	Gelatin mass* (Louis François)
20g	(2,8%)	Lemon purée
710g	(100%)	TOTAL

Process

In a saucepan, boil the invert sugar,
the puree, and the sugar mixed with the
pectin NH.
Once boiling, add the lemon juice.
Let it boil for 3 minutes.
Off the heat, add the gelatin mass. Stir in.
Reserve for assembly.

* Gelatin Mass: 10 g of 200 bloom gelatin powder + 60 g of water