Name: Raspberry Mille Feuille Cake
Prep time: 60 min
Cook time: 30 min
Ingredients: 2 ½ Cups / 375g Frozen raspberries; ¼ Cup / 60g Caster sugar; Juice of ½ Lemon (about 2 Tbsp juice); ¾ Cup / 120g Fresh raspberries (or substitute with frozen raspberries); 250g Whittaker’s Creamy Milk chocolate, roughly chopped; ¾ Cup / 180ml Cream; ½ tsp Flaky sea salt; 500g Ready-rolled all butter flaky puff pastry; 50g Salted butter, melted; 2 Tbsp / 30g Caster sugar; 3 Cups / 750ml Cream; 2 Tbsp Icing sugar + extra for dusting; 1 tsp Vanilla bean paste; ½ Cup / 150g Mascarpone cheese; ½ Cup / 75g Fresh raspberries, to decorate

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(10 days ago)

Used 50% dark chocolate as I had both blocks on the bench and got too involved watching the football World Cup final! I … see more

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