Cherry mud pie

Red Velvet Cake

COMPOSITION:

For 1 tart Ø 18 cm

  • 100 g Crumbles
  • 200 g Crumbles Red Velvet
  • 150 g Red velvet batter
  • 150 g Cherry cream

BASIC RECIPES:

1. Crumbles

  • 1000 g Red velvet Cake Base
  • 250 g Butter or margarine

1250 g Total

2. Crumbles Red Velvet

  • 1000 g Red Velvet Cake Base
  • 250 g Butter or margarine

1250 g Total

 

3. Red Velvet Cake batter

  • 1000 g Red Velvet Cake Base
  • 350 g Whole egg
  • 225 g Water
  • 300 g Oil

1875 g Total

 

4. Cherry Crème
  • 350 g Whole milk custard
  • 1000 g Water
  • 40 g Compound Cherry
1390 g Total

WORKING METHOD:

1-2. Crumbles

  • Make crumbles with all ingredients

 

3. Red Velvet Cake batter

  • Mix all ingredients with a flat beater for 1 minute at slow speed and 3 minutes at medium speed

 

4. Cherry Crème
  • Mix powder and water, let swell for 5 minutes
  • Add the compound then whip up for 2 minutes

 

BAKING TIME: approx. 40 minutes
BAKING TEMPERATURE: 180 °C

ASSEMBLY:

  • Press the Red Velvet crumbles 0,5 cm high and with 2 cm border into a mould
  • Fill for 2/3 with Red Velvet Cake batter
  • Pipe in a layer of Cherry Crème
  • Finish with white and Red Velvet crumble