Christmas Devil's

Ingredients

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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