Preparation
Ingredients
Red Velvet Cake
1000g Biscuimix
7000g Water
300g Irca Cao
As needed Red Coloring
Cream Cheese Mousse
300g Cream
250g Water
100g Lilly Yogurt
1000g Biscuimix
7000g Water
300g Irca Cao
As needed Red Coloring
Cream Cheese Mousse
300g Cream
250g Water
100g Lilly Yogurt
Recipe
Download pdf (4kB)Red Velvet Cake:
Whip water and Biscuimix in a planetary mixer for 10 minutes at high speed. Fold in Fruittidor mango and place batter in parchment lined half sheet tray then bake at 350°F for 16-18 minutes. Once cooled cut out 6"cake rounds then split each round in half.
Cream Cheese Mousse:
Whisk cream until soft peaks. Mix Lilly and water in a separate bowl. Once Lilly is dissolved fold in soft cream. Place in a piping bag fitted with a medium star tip.
Assembly:
Alternate layers of red velvet cake and cream cheese mousse stacking 7 layers of cake and finishing with cream cheese mousse on top.
Decorate with red velvet cake cut into ½" cubes and Dobla's Belle and Ariel Décor.