Red Velvet Cake
Indulge in pure decadence with our exquisite Red Velvet Cake, layered with luscious blackcurrant crémeux and adorned with elegant chocolate accents, edible gold and flowers.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| blackcurrant puree | 80g |
| raspberry puree | 20g |
| whole egg | 140g |
| egg yolk | 30g |
| violet sugar | 30g |
| gelatine | 1.5g |
| butter | 160g |
| sugar | 250g |
| cocoa powder | 50g |
| vanilla pod | 1 |
| butter milk | 250g |
| flour | 300g |
| salt | 3g |
| baking soda | 4g |
| lemon puree | 6g |
| QS red food colouring |
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Blackcurrant crémeux
80g blackcurrant puree - 20g raspberry puree - 40g whole egg - 30g egg yolk - 30g violet sugar - 1.5g gelatine - 40g butter
Soak the gelatine in cold water. Heat the fruit puree, whole egg, egg yolk and sugar until 83°C. Add the gelatine and let cool until 38°C. Add the butter (at room temperature) and mix.
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Red velvet cake
120g butter - 250g sugar - 100g whole egg - 50g cocoa powder - 1 vanilla pod - 250g butter milk - 300g flour - 3g salt - 4g baking soda - 6g lemon puree - QS red food colouring
Whip the butter and sugar. Add the eggs one by one. In a separate bowl, mix the cocoa powder, vanilla, red food colouring, flour, baking soda, salt, lemon puree and butter milk. Add to the butter and sugar mixture. Bake for 30min at 170°C.
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Assemblage
Slice the Red Velvet Cake into two equal parts. Gently place one of the cake slices at the bottom of a springform. Spread a generous layer of blackcurrant crémeux over the first cake slice. Place the second cake slice on top of the crémeux layer. Add another layer of the blackcurrant crémeux onto the second cake slice. Allow the assembled cake to rest and cool. Carefully remove the Red Velvet Cake from the springform. To enhance the presentation, adorn the cake with a delicate chocolate ring. Elevate the cake’s aesthetic by adding flowers, edible fold, and a vibrant raspberry macaron.
