Champagne strawberry heart

Red Velvet Cake

COMPOSITION:

...hearts

  • g Layer chocolaté Sponge
  • g Champaign Mousse
  • g Strawberry couli
  • g Champaign Decorgel

BASIC RECIPES:

1. Sponge

  • 263 g Dawn Brownie mix
  • 70 g Water
  • 357 g Dawn Crème Cake Base Caramel
  • 125 g Eggs
  • 107 g Oil
  • 80 g Water

1002 g Total

 

2. Strawberry coulis

  • 1000 g Dawn Strawberry fruit filling
  • 100 g Water
  • 60 g Dawn Sanatine

1160 g Total

 

3. Champagne mousse

  • 200 g Dawn Fond Neutral
  • 200 g Water
  • 85 g Dawn Champagne Compound
  • 1000 g Whipped cream

1485 g Total

 

4. Champagne decorgel

  • 1000 g Dawn Decorgel Glamour Silver Plus
  • 60 g Dawn Champagne Compound

1060 g Total


WORKING METHOD:

1. Sponge

  • Mix Brownie mix with water. Mix creme cake base with all together
  • Then combine the 2 butter
  • Spread it out for a sheet and bake at 180°C around 10 minutes

 

2. Strawberry coulis

  • Bring to boil the water and sugar
  • Mix well sanatine then add to the fruit filling
  • Fill up moulds and let it to freeze

 

3. Strawberry mousse
  • Mix water with fond and compound, then add the cream in two stages

 

4. Strawberry decorgel
  • Heat it up to 45°C all ingredients and glaze your cake


ASSEMBLY:

  • Fill the mousse in a silicon form
  • Place the frozen coulis in the middle and cover the top with the rest of the mousse
  • Close the form with the sponge and put it to the freezer
  • Once is hard remove form the silicon and decorate the cake with the jelly