Working Method

Cake Base
  • Whip up cake mix, egg, water and SP by using balloon whisk in high speed for approx. 4-5 mins. Then incorporate the oil well.
  • Bake at top 200˚C and bottom 180˚C around 18 – 20mins. Depending on the size.

Beetroot Cremeux
  • Mix egg yolk and sugar together in a bowl.
  • Boil the beetroot puree with milk in thepot.
  • Once the puree boiled, pour half of the liquid into egg yolk mixture and make a quick stir to combine by using whisk.
  • Then pour back into the pot, keep stirring and cook it until 85°C
  • Scale 125g of anglaise, pour into chocolate and mix well.

Raspberry Mousse
  • Melt gelatine mass, then incorporate a bit of Topfil Raspberry with gelatine mass, and pour back into the Topfil Raspberry and mix well.
  • Whip up whipping cream and Ambiante together until soft peak form.
  • Fold the cream into Topfil Raspberry.
  • Pour the mousse into the cake mould and followed by beetroot cremeux and cake base.

Red Glazing
  • Warm all ingredients together till 37°C to 40°C.
  • Cool down till 28°C and glaze on top of  the cake and décor the cake as desired.


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