Purple Forest

Ingredients

Grams
Cake Base
Tegral Satin Crème Cake Purple Velvet 500
Water 125
Eggs 625
Oil 125
Cake Gel 40
Cake Base total 1415
Belgium Chocolate Cream
Belcolade Noir Selection Blocks C501/J 200
Ambiante 200
Whipping Cream 200
Belgium Chocolate Cream total 600

Working Method

Cake Base

Mixing
  • Mix all ingredients except oil for 4-6minutes
  • Add in oil on low speed for 1-2minutes.
  • Pour in to mould.

Baking
  • Bake at 170°C - 180°C for about 25-30 minutes

Belgium Chocolate Cream

Mixing
  • Heat cream to 60°C and pour over chocolate.
  • Mix well and cover the surface with cling film and leave to chill overnight
  • Whip the mixture when needed

Assemble

Assemble
  • Sandwich the cake with Belgium chocolate cream and put cherries in between.

About this recipe

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