Youkihi

Ingredients

	Grams
Red Velvet Cake Base (40cm X 60cm)
Tegral Satin Crème Cake Red Velvet	666
Eggs	333
Water	80
Oil	333
Red Velvet Cake Base (40cm X 60cm) total	1412
Belcolade Selection White
Belcolade Selection White	200
Fuellentne	200
Oil	66
Belcolade Selection White total	466
Gelee Rose
Lime Juice	16
Raspberry Puree	66
Strawberry Puree	185
Rose Oaste	110
Gelatine	13
Sugar	17
Gelee Rose total	407
Lychee Filling
Vivafil Lychee	120
Egg Yolk	120
Sugar	75
Gelatine	7
Water	34
Unsalted Butter	140
Lemon Juice	4
Lychee Filling total	500
Mousse Chocolate Fromage
Vivafil Lychee	178
Sugar	125
Egg Yolk	52
Gelatine	18
Water	90
Cream Cheese	415
Belcolade Selection White	30
Plain Yogurt	178
Whipped Cream	627
Mousse Chocolate Fromage total	1713
Montage
Miroir Glassage Neutre
Montage total	0

Working Method

Red Velvet Cake Base (40cm X 60cm)

Mix well eggs, oil, water and cake mix.
Spread on to tray about 1cm thick.
Bake at 180°C for 15-20mins.

Belcolade Selection White

Melt the Belcolade selection and oil together.
Mix in Fuellentine.
Spread over the red velvet.

Gelee Rose

Warm and mix puree with (lime juice, bloomed gelatin, granulated sugar).
Put a frame on the velvet sponge and let it flow over it.

Lychee Filling

Cook the anglaise with egg yolk, Vivafil Lychee and sugar.
Remove from heat and add gelatine.
Add in butter and imulsify
Add in lemon juice.

Mousse Chocolate Fromage

Cook anglaise with vivafil lycheee, granulated sugar and egg yolk (up to 83 ℃)
Add the softened gelatin into the anglaise cream.
Add cream cheese and Belcolade white to 2 and blend with hand mixer.
Add plain yogurt to 3 and mix.
Mix with whipped cream.

About this recipe

Complexity level:

Discover

Related recipes

Red Velvet White Chocolate Cheesecake

Chocolat au Lait Caramel

Jaffa Cake

Winter White Tea Cake

Chocolate Chestnut Brioche

Chocolate Bliss Cheesecake

Green Cubic

Cream Brulee with Chocolate Hazelnut Cake

Frosty The Snowman

Velvet Cheese Frosting Cake

Ivory chocolate Chibouse mousse

Raspberry & Chocolate Cake

Salted Corn Pudding with Gula Melaka Cake

Ginger & Orange

Strawberry Cremeux with Orange Chantilly

Tegral Satin Creme Cake Green Velvet

Avocado black pepper mousse

Banaloco

Merry Merry Ombré

Jasmine Lover

Mango Lait Selection

Tropic Fruits Cake

Vietnam 73

DIM's

Apple Calvados Choco

Reduced Sugar Chocolate Cake

Wasabi Apple Mousse Cake

Salted Corn with Lotus Seed and Sweet Potato Base

Belgian Yule Log Cake

Blue Christmas

Macchiato Chocolate Cake

Double Fromage

Strawberry Cheese Purple Velvet Cake

Peach Cremeux with Anglaise

Caramel Cheese

Raspberry Yuzu & Ivory Chocolate Mousse Cake

Purple Sweet Potato Cookies

Mocha Caramel Layer Cheesecake

Milky Chocolate Yule Log

Dome Cake

Ivory Chocolate Mix Berry & Crepe Cake

Ivory Choco Berry Cake With Red Bean

Mango & Earl Grey Chocolate Puff Slice

Purple Sweet Potato Chiffon

Black Sesame Cake

Beri Coco

Purple Potato White Chocolate

Cake Batik

Orange Velvet Mousse

Coco Havana

Raspberry & Sage

Mango Chocolate Hazelnut

Cempedak Cheese Green Velvet Cake

Reduced Sugar Chocolate Cake - Light

Merry Cherry Coco

Happy New Year!

Ivory Pistachio & Mix Berry Base

Mango Cheese Red Velvet Cake

Chocolate Water Chestnut

Black Pepper Mix Berry Nutty

Mango Noël

Hazelnut Coffee Lait

Orange Marrons Mousse Cake

Roasted coconut sweet curry dome

Chocolate in RED

The Purple Waltz

Finger Chocolate Praliné

Bahia

Lychee Lait Chocolate Mousse Berry Cake

Purple Forest

Milk Chocolate Almond Lychee Tart

Purple Sweet Potato with Lotus Seed

Chiffon Fraise

Buche Au Chocolat

Cake Coco Hazelnut

Christmas Devil's

Milk Chocolate Nutty Caramel Passion

Mango Coconut Earl Grey

Coffee Chocolate

Burnt Chizu Cake

Earl Grey Chocolat Tea Cake

Roasted Brown Sugar Opera Cake

Chocolate Au Lait Marroons

Mango Coco Summer Cake

Azuki Cheese Brown Cake

Brown Carrot Roulade