Lychee Lait Chocolate Mousse Berry Cake


Ingredient: Purple Velvet Cake Base
Tegral Satin Crème Cake Purple Velvet 350
Water 80
Vegetable Oil 80
Egg Yolk 9 nos
Egg White 9 nos
Sugar 80
Ingredient: Purple Velvet Cake Base total 608
Ingredient: Lychee Jelly
Vivafil Lychee 200
Water 165
Gelatine Powder 3.5
Ingredient: Lychee Jelly total 368.5
Ingredient: Baked Almond Nib
Egg White 50
Icing Sugar 150
Almond Nib 500
Ingredient: Baked Almond Nib total 700
Ingredient: Lait Chocolate Mousse
Belcolade Lait Selection Drops O3X5/G 180
Milk 180
Whipping Cream 345
Vanilla Pod 1 nos
Gelatine Powder 10
Water 50
Ingredient: Lait Chocolate Mousse total 766

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

Lychee Jelly
  • Soak gelatine in 15g of water for 3 minutes
  • Warm 150g water
  • Add Vivafil Lychee and melted gelatine

Baked Almond Nib
  • Mix all ingredients together an spread onto a baking tray
  • Bake at 180C
  • Stir constantly until golden brown

Lait Chocolate Mousse
  • Warm milk and vanilla pod
  • Add ino Belcolade Lait Selection and let it cool to around 25C - 27C
  • Semi whip the cream and gently fold into mixture
  • Soak gelatine in water and melt it
  • Fold into the mixture


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