Beri Coco

Ingredients

Grams
Berry Sponge
Tegral Satin Crème Cake Purple Velvet 350
Oil 80
Water 80
Egg Yolk 10 nos
Egg White 10 nos
Sugar 100
Berry Sponge total 630
Berry Compote
Frozen Berries 100
Water 100
Vivafil Strawberry 100
Berry Compote total 300
White Chocolate Coconut Mousse
Gelatine 15
Whipping Cream (A) 400
Coconut Cream 400
Egg Yolk 150
Granulated Sugar 80
Belcolade Selection White 800
Whipping Cream (B)
White Chocolate Coconut Mousse total 1845
Coating
Belcolade Blanc Selection Drops X605/J 300
Cocoa Powder 50
Toasted Chopped Almond Q.S
Coating total 350
Vanilla Chantilly
Whipping Cream 150
Ambiante 150
Vanilla Essence 5
Vanilla Chantilly total 305

Berry Sponge
  • Mix Tegral Satin Crème Cake Purple Velvet, water, oil and egg yolk until homogeneous
  • Whip up egg white and sugar on medium speed till soft peak.                  (meringue)
  • Fold in the meringue into cake batter
  • Bake at 180°C for about 14-16 mins

Berry Compote
  • Heat water together with frozen berries. 
  • Once heated, mix in Vivafil Strawberry.

White Chocolate Coconut Mousse
  • Bloom the gelatine
  • Heat the coconut cream and whipping cream (A)
  • In another medium size pot, mix yolks and sugar.
  • Pour in the coconut cream mixture and mix well. Place back to heat and cook till 80˚C.Add in gelatine.
  • Pour the mixture over white chocolate . Set aside to cool.
  • Whip whipping cream (B) to a soft peak.
  • Fold in the cream when the chocolate mixture is about 30˚C.

Coating
  • Melt Belcolade Selection Blanc  and cocoa butter.
  • Mix well with toasted chopped almond.

Vanilla Chantilly
  • Whip both the cream together with the vanilla essence

Description

Complexity level:  

Tegral Satin Crème Cake Purple Velvet is a complete purple velvet cake mix with distinctive mixed berries taste profile. Berries are rich in vitamins and antioxidant.

Vivafil Strawberry contains more than 20% of real fruit content, with superior bake stable and freeze stable.

It adds pleasure inside through taste and performance excellence. 

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