Christmas Devil's

Ingredients

Grams
Red Velvet Sponge
Tegral Satin Crème Cake Red Velvet 600
Egg 15 nos
Sp 50
Water 150
Oil 100
Red Velvet Sponge total 915
Green Velvet Sponge
Tegral Satin Crème Cake Green Velvet 600
Egg 15 nos
Sp 50
Water 150
Oil 100
Green Velvet Sponge total 915
Mousseline Cream
Water (Cold) 250
Cremyvit Classic 100
Butter 250
Icing Sugar 25
Mousseline Cream total 625
Red Glaze
Miroir Glassage Neutre 100
Harmony Sublimo G&G Neutre 100
Silver Dust 1
Red Glaze total 201

Working Method

Red Velvet Sponge
  • Mixing: Whisk up cake mix, egg, water and Sp using balloon whisk, at high speed for ~4-5 minutes. Lastly, add in oil.
  • Baking: Bake at 200°C (top) and 180°C (bottom) for ~10-12 minutes.

Green Velvet Sponge
  • Mixing: Whisk up cake mix, egg, water and Sp using balloon whisk, at high speed for ~4-5 minutes. Lastly, add in oil. 
  • Baking: Bake at 200°C (top) and 180°C (bottom) for ~10-12 minutes.

Mousseline Cream
  • Mix Cremyvit Classic and water together, then let it rest for 10 minutes. 
  • Beat butter and icing sugar until slightly soft, then mix in custard mixture and keep beating until fluffy.

Red Glaze
  • Warm all ingredients together during 40-45°C. Then, use in during temperature of 40°C .

About this recipe

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