The Passionate Gifts


Red Velvet Cake Base
Tegral Satin Crème Cake Red Velvet 350
Water 80
Oil 80
Egg Yolk 10 nos
Egg White 10 nos
Sugar 80
Red Velvet Cake Base total 610
Cherry Lime
Topfil Cherry 300
Lime Juice 30
Lime Zest 2 nos
Cherry Lime total 332
Ivory Chocolate Cheese
Cream Cheese 300
Lemon Juice 1 nos
Belcolade Blanc Selection Blocks X605/J 125
Fresh Cream 200
Gelatine Powder 15
Water 75
Lemon Zest 1 nos
Ivory Chocolate Cheese total 717
Custard Cream
Cremyvit Classic 80
Water 250
Whipping Cream 250
Custard Cream total 580
Miroir Glaze
Miroir Glassage Neutre 200
Harmony Sublimo G&G Neutre 200
Red Colouring QS
Miroir Glaze total 400

Working Method

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


Cherry Lime
  • Mixing: Mix all ingredients together.

Ivory Chocolate Cheese
  • Mixing: Beat the cream cheese until soft. 
  • Then add in lemon juice & lemon zest.
  • Soak gelatine powder into water for 5 minutes. 
  • Whip up the fresh cream.
  • Melt the Belcolade Blanc Selection X605/J in gelatine.
  • Fold in chocolate mixture into cheese mixture. 
  • Lastly fold in the cream.

Custard Cream
  • Mixing: Mix water and cremyvit together, then let it rest for 2 minutes. 
  • Semi whip the cream.
  • Beat the custard till smooth.
  • Incorporate the cream into custard. 

Miroir Glaze
  • Mixing: Warm both glaze with microwave till around 40˚C – 45˚C

The Passionate Gifts

Complexity level:  


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