The Queen


Cake Base
Tegral Satin Crème Cake Purple Velvet 350
Water 60
Egg Yolk 200
Oil 60
Egg White 300
Sugar 80
Cake Base total 1050
Mango Filling
Vivafil Mango 200
Water 75
Mango Filling total 275
Lait Chocolate Mousse
Milk 500
Belcolade Lait Selection Drops O3X5/G 180
Cream 100
Water 20
Gelatine 4
Lait Chocolate Mousse total 804

Working Method

Cake Base
  • Mix all ingredients together except egg white and sugar.
  • In another bowl, beat egg white and sugar together until soft peak.
  • Then incorprate the meringue into batter.
  • Baked at 180˚c about 10 min.

Mango Filling
  • Mix Vivafil Mango and water together then spread the filling on top of the cake base for each layer.

Lait Chocolate Mousse
  • Soak the gelatine in water for 5 min.
  • Semi whip the cream.
  • Warm the milk then add into Belcolade Lait and mix well.
  • Cool down to around 28˚C then fold in the whipping cream.

About this recipe

Complexity level:  

Mixed berries profile cake base pair with mango filling and milk chocolate.

Tegral Satin Crème Cake Purple Velvet, a compete purple velvet cake mix with distinctive mixed berries taste profile.

Vivafil Mango, contains more than 35% of real fruit content, with superior bake stable and freeze stable.

Belcolade Lait Selection contains of real Belgian Chocolate with its great taste and excellent performance. 


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