Chocolate in RED


Red Velvet Cake
Tegral Satin Crème Cake Red Velvet 500
Eggs 200
Water 100
Oil 175
Red Velvet Cake total 975
Paloma Bavarois Neutral Gelatin Free 125
Raspberry Puree 500
Fillings total 625
Milk 160
Dairy Cream 160
Egg Yolk 60
Belcolade Lait Selection Blocks O3X5/G 500
Dairy Cream 460
Coating total 1340

  1. Tegral Satin Creme Cake Red Velvet
  2. Paloma Bavarois NeutralGelatin Free
  3. Belcolade Lait SelectionO3X5/G
  4. Miroir Glassage Neutral

Working Method

  • Cut 4 rounds of 14 cm in the tegral satin red velvet and put it in the same rings. (one per ring).
  • Pour the raspberry jelly and put the ring in the freezer.
  • When it’s frozen put the insert on the bottom into the ring of 16 cm and pour the mousse on top.
  • Put it in the freezer. When it’s set melt the Miroir Glassage milk at 35°C and glaze the mousse.


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