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
Miroir Glassage Neutre
Montage total 0

Working Method

Red Velvet Cake Base (40cm X 60cm)
  1. Mix well eggs, oil, water and cake mix.
  2. Spread on to tray about 1cm thick.
  3. Bake at 180°C for 15-20mins.

Belcolade Selection White
  1. Melt the Belcolade selection and oil together.
  2. Mix in Fuellentine.
  3. Spread over the red velvet.

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

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

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

About this recipe

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