Berry Vanilla Gateaux Recipe – Academy of Pastry Arts, Bengaluru


This Modern French Pastry preparation can be deconstructed into four components – Chocolate Almond Sponge, Vanilla Mousse, Berry Jelly & Red Glaze.

Chocolate Almond Sponge

(1 recipe for 2 nos 6” cake)

Ingredients Quantity (gr)
Almond Paste/Marzipan 150
Whole Egg 62.5
Egg Yolk 37.5
Egg White 137.5
Sugar 50
Cake Flour 40
Callebaut Cocoa Powder 20
Dark Chocolate Callebaut Madagascar 67% 75


  1. Mix almond paste with paddle. Add in egg and egg yolk slowly until smooth paste.
  2. Change to whisk attachment and whip mixture above until fluffy.
  3. Make a medium peak meringue with egg white and sugar.
  4. Fold in meringue into 2nd
  5. Fold in sifted cocoa powder and flour and then continue with melted chocolate.
  6. Bake in 6” ring for approximately 25 minutes at 165-degree Celsius.

Vanilla Mousse

(1 recipe for 1.5 nos 6” cake)

Ingredients Quantity (gr)
Milk 150
Whipping Cream 120
Vanilla Pod ½ stick
Egg Yolk 120
Sugar 90
Gelatine 8
Italian Meringue 120
Cold Water 40
Whipping Cream 135


  1. Dissolve gelatine with cold water.
  2. Bring cream, milk and vanilla pod to boil.
  3. Mix egg yolk and sugar and gradually add into hot mixture.
  4. Continue to bain-marie until 83-degree Celsius with a spatula. Add in gelatine; wait until slightly cool down, strain and fold in Italian Meringue.
  5. Lastly, fold in whipped cream.

Berries Jelly

(1 recipe for 1.5 nos 6” cake)

Ingredients Quantity (gr)
Ravifruit Blackberry Puree 200
Ravifruit Raspberry Puree 100
Ravifruit Strawberry Puree 130
Sugar 15
Gelatine 8
Cold Water 40


  1. Dissolve gelatine with cold water.
  2. Warm all purees with sugar until sugar is just enough to dissolve.
  3. Melt gelatine and mix with puree mixture.
  4. Pour into mould and freeze it.

Red Glaze

(1 recipe)

Ingredients Quantity (gr)
Water 75
Sugar 150
Glucose 150
Condense milk 100
Gelatine 12
Milk Chocolate Callebaut 823NV 33.6% 150
Red colorant +/-


  1. Bring the sugar, water and glucose to boil.
  2. Add in the bloomed gelatine and condensed milk.
  3. Pour the mixture over the milk chocolate and add in colouring to emulsify.


Glaze with raspberry glaze and garnish with chocolate décor.  Also add chopped raisin with gold dust.


Pastry Class at Academy of Pastry Arts

Academy of Pastry Art