Coco and Jack


Working Method

Green Velvet Cake Base
  • Mix cake mix, water, oil, and egg yolks in a mixing bowl, paddle until homogeneous.
  • Whip egg white and sugar until soft peak foam, fold into the cake mixture.
  • Spread the cake batter on a silpat, bake at top 200°C bottom 180°C for 12-15 minutes.

Coconut Cardamom Cream
  • Mix well the Cremyvit Classic, water, coconut cream, and cardamom powder; set aside for 5 minutes until it formed.
  • Mix again until the cream is smooth.
  • Whip the whipping cream to a soft peak, fold into the mixture. 

  • Layer the green velvet cake base with a thin layer of Topfil Jackfruit, then spread the coconut cardamom cream with 0.5cm thick; assemble with second layer of green velvet cake base, follow the same step as first layer, then assemble with the third layer of green velvet cake base.
  • Keep in the freezer until it ready to cut.
  • Decorate it with Ambiante cream, Topfil Jackfruit and Pomegranate arils.

About this recipe

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