Reduce puree from 400g to 180g. Whip egg white medium peak, add in the sugar. Pour yolks follow by fruit puree with low speed. Fold in the flour and corn flour, lastly melted butter. Bake at 170ºC. (Scale Raspberry Puree 180g and Red Dragon Fruit Puree 180g and cook both together reduce from 360g to 180g.)
Boil puree raspberry and pour into chocolate and mix well. Add in cold cream (B) follow by gelatin, Fruit powder and Rose water. Blend it will to well emulsifier. Keep in Chiller 8 hours. Whip it into soft peak before use.
Boil the milk, with the puree. Add melted gelatin mixing well and pour gradually the hot mixture into the melted chocolate and glucose. Blend well. Add the cold liquid cream and let crystallize minimum 8 hours in the refrigerator.
Whip all ingredients together into soft peak. Pipe the flower shape and place a soft pvc plastic and press it a bit flat on top surface then keep in freezer. After freeze glaze it by spraying the neutral glaze.
Build the cake with upside down concept.
Line the Raspberry Dragon Sponge into cylinder shape cake mold.
Pipe in the Raspberry Whipped Chantilly into the mold followed by Blackberry Cremeux and filled the mold full with Raspberry Whipped Chantilly. Lastly covered the top surface with thin layer of Raspberry Dragon Sponge and keep freeze.
Unmold the cake and turn upside down, pipe the Mascarpone Chantilly on top and sieve the snow powder and place the Dobla Merry Christmas Assortment. That’s the Dobla Touch.