Berry Choco Scroll

Ingredients

Grams
Cake Base
Tegral Satin Crème Cake Purple Velvet 350
Water 80
Oil 80
Egg Yolk 9 nos
Egg White 9 nos
Sugar 80
Cake Base total 608
Crumble
Tegral Satin Moist Cake Golden 300
Butter 100
Parmesan Cheese Powder 100
Crumble total 500
Whip Ganache
Whipping Cream 400
Belcolade Lait Selection 200
Whip Ganache total 600
Cheese Mousse
Deli Cheesecake 200
Whipping Cream 200
Cheese Mousse total 400

Working Method

Cake Base
  • Mix cake mix, 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 14-16 minutes.

Crumble
  • Mix all ingredients until like crumble.
  • Bake at 180˚C around 15minutes.
  • Sprinkle the crumble onto the Purple Velvet and bake together.

Whip Ganache
  • Heat the whipping cream.
  • Pour over chocolate and mix well.
  • Leave to chill. 
  • Whip the cream before use.

Cheese Mousse
  • Semi whip the cream.
  • Then fold into whipping cream into Deli  Cheesecake.

Berry Choco Scroll

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