RED VELVET SPONGE
Mix all the powder together. Then sugars and salt. Pour in the whole eggs, the sour cream and natural coloring. Mix well until smooth and homogeneous texture, mold and bake at 170ºC. Cut the sponge in slice of 2cm high.
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Recipe
Download RecipeRED VELVET SPONGE
- All/purpose flour 250g
- CACAO 10/12 25 (IRCA Since 1919) 55g
- Baking poder 5g
- Baking soda 5g
- Sugar 180g
- Light Brown sugar 100g
- Salt 4g
- Whole eggs 100g
- Vegetable oil 110g
- Sour cream 180g
- Natural beetroot coloring 10g
- Total 990g
BEETROOT SYRUP
- Beetroot juice 250g
- Syrup 30ºB 250g
- Total 500g
BEETROOT SYRUP
Soap each slice of sponge with the syrup.
MASCARPONE KEFIR CHIA CREAM
- Crème fleurette 35% 250g
- Sirop de glucose 12g
- Masse gelatine 38g
- Sinfonia Cioccolato Bianco (IRCA Since 1919) 440g
- Mascarpone 250g
- Kefir 250g
- Chia seeds 20g
- Total 1260g
MASCARPONE KEFIR CHIA CREAM
The day before mix the chia seeds into the kefir to inflate.
Heat up the cream to 85ºC, add the melted gelatin and pour gradually over the melted white chocolate forming a good emulsion. Soften the marcapone with the mixture kefir/chia. Add progressively the ganache until smooth texture.
Fill the heart shaped mold and freeze. Use the remaining cream to built layers with the sponge. Spray with red the mascarpone cream heart.
WHITE CHOCOLATE GLAZE
- Gelatin mass 315g
- Water 250g
- Granulated sugar 450g
- Glucose syrup 450g
- Condensed milk 320g
- Sinfonia Cioccolato Bianco (IRCA Since 1919) 450g
- Neutral glaze 180g
- Total 2415g
WHITE CHOCOLATE GLAZE
Mix 45 g of gelatin powder with 270 of water to make the mass.
Pour water in a large saucepan, add sugar, glucose and bring to boil. Take out the heater and add the condensed milk mixing well. Then add the melted neutral glaze. With the hand mixer, blend until smooth and shiny texture. Let it crystallize 24 h in the fridge. Heat up around 38ºC for use.
Assembly, layout and finishing
DOBLA DECORATIONS
Petit love pink - Butterfly sprinkle