Red Sweety


Working Method

Cake Base
  • Soak goji with hot water till soft then blend until become goji puree.
  • Set aside to let it cool down.
  • Whip up the cake mix, egg, goji puree 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.

Goji Diplomat Cream
  • Soak the goji berries with warm water.
  • Whisk water and cremyvit together then let it rest for 2 minutes.
  • Strain the goji, then add into the custard and mix well.
  • Whip the cream until soft peak form.
  • Melt gelatine mass, incorporate a bit of custard with gelatine mass, then pour back into the custard, mix well.
  • Fold the cream into custard. 

Strawberry Cream
  • Whip up the whipping cream and Ambiante together until soft peak form.
  • Melt gelatine mass and mix into Vivafil Strawberry.
  • Fold the cream into Vivafil Strawberry.

  1. Layer the cake with goji diplomat cream.
  2. Pipe strawberry cream on top of the cake and design as per preference.


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