Jingle Jingle

Ingredients

Grams
Red Velvet Cake Base
Tegral Satin Crème Cake Red Velvet 500
Water 110
Oil 135
Egg Yolk 9 nos
Egg White 9 nos
Sugar 100
Red Velvet Cake Base total 863
Mocha Cake Base
Tegral Satin Moist Cake Mocha 500
Water 110
Oil 135
Egg Yolk 9 nos
Egg White 9 nos
Sugar 100
Mocha Cake Base total 863
Green Velvet Cake Base
Tegral Satin Crème Cake Green Velvet 500
Water 110
Oil 135
Egg Yolk 9 nos
Egg White 9 nos
Sugar 100
Green Velvet Cake Base total 863
Musli Cream
Cremyvit Classic 200
Hot Water 400
Butter (Soft) 350
Musli Cream total 950

Working Method

Red Velvet Cake Base
  • Mix cake mix, water, oil and egg yolk until homogeneous. 
  • Whip up egg white and sugar on medium speed until soft peak (meringue).
  • Fold in the meringue into cake batter. 
  • Bake at 180°C for about 14-16 minutes.

Mocha Cake Base
  • Mix cake mix, water, oil and egg yolk until homogeneous. 
  • Whip up egg white and sugar on medium speed until soft peak (meringue).
  • Fold in the meringue into cake batter. 
  • Bake at 180°C for about 14-16 minutes.

Green Velvet Cake Base
  • Mix cake mix, water, oil and egg yolk until homogeneous. 
  • Whip up egg white and sugar on medium speed until soft peak (meringue).
  • Fold in the meringue into cake batter. 
  • Bake at 180°C for about 14-16 minutes.

Musli Cream
  • Which Cremyvit Classic with hot water at high speed for about 1 minute. Let it rest for about 1 minute and whisk at high speed again for 5 minutes.
  • At between 35-37°C, add in soft butter. Whip at high speed until light and fluffy. 

Recipe Complexity


Complexity level: