Sant Valentin’s Cube

Red Velvet Cake

COMPOSITION:

1 cake

  • g Oatmeal cookie Base
  • g Yogurt cream
  • g Cherry cream
  • g Red Passion decorgel

BASIC RECIPES:

1. Yogurt Cream

  • 250 g Dawn Fond Yogurt
  • 400 g Water (+/-20ºC)
  • 1000 g Whipped cream

1650 g Total

2. Cherry Cream

  • 200 g Dawn Fond Cherry
  • 300 g Water
  • 1000 g Whipped cream

1500 g Total

 

3. Red Passion Decorgel

  • 500 g Dawn Decorgel Plus Silver
  • 420 g Dawn Decorgel Plus Neutral
  • 80 g Dawn Decorgel Plus Cocoa
  • C/s Dawn Red color

1000 g Total


WORKING METHOD:

1. Yogurt Cream

  • Mix the Fond Yogurt and water
  • Add the whipped cream and mix slowly

 

2. Cherry Cream

  • Mix the Fond Cherry with water
  • Add the whipped cream and mix slowly

 

3. Red Passion Decorgel
  • Mix all the ingredients
  • Add necessary quantity of red color to get a correct red tone

ASSEMBLY:

  • Have a square base of baked oat meal cookie
  • Fill half of the mold with yogurt cream
  • Put a moment in the freezer to set
  • Finish filling the mold with the cherry cream
  • Put in the freezer
  • Once frozen cover with a thin layer of Red Passion decorgel