In a mixing bowl fitted with a paddle attachment, mix all the ingredients together at medium speed for 5 minutes. Spread the mixture on a silicone mat to a thickness of 5 mm and bake for 12min in a deck oven at 180°C
Bring the water to a boil and add the sugar substitute and Starfruit Griotte. Use 4 g of syrup per disc of cake.
Pre-soak the water and gelatin powder for 15 minutes before using melt the gelatin and incorporate to the topfil at 25°C.
Whip both cream together to a stiff peak. Use a flat nozzle to pipe
Spread a thin layer of tempered chocolate onto strips of baking paper and roll
them into tubes. Allow them to set, then remove the paper to create uneven
broken pieces of chocolate.
Use an individual ring of 6.5 cm diameter, lined with acetate.
Cut the satin cream sugar‑reduced cake to the same diameter as the ring.
Build a two‑layer cake, placing Topfil Origins Strawberry in the center.
Unmold, pipe the whipped cream, and add the chocolate decoration.
