SAM HUANG | PASTRY CHEF, SHANGRI-LA HOTEL SINGAPORE
Soak California Raisins in rum and 30g sugar overnight.
In a mixer, beat butter with 400g sugar, and add eggs gradually. Add the soaked California Raisins, sifted flour and the rest of the dry ingredients.
Bake in convection oven at 160°C for 45mins.
Mix all the ingredients together and store in the refrigerator for at least 6hrs before baking.
Bake at 170°C for 30 mins. Set aside to cool.
Heat up frozen red berries with raspberry purée and sugar to 45°C.
Add in corn flour and lemon zest. Cook until the mixture boils and then set aside.
Make a paste out of almond powder, icing sugar, colour power and 90g egg white.
Cook sugar and water to 118°C. Pour the syrup over egg white and lightly whip to realise an Italian mer