Vanilla Raspberry Delight

Red Velvet Cake

COMPOSITION:

1 Tray 60 x 20

  • 950 g Crème Cake
  • 150 g Frozen Raspberries
  • 300 g Caramel Crumbles
  • 1000 g Raspberry Filling
  • Vanilla Cream
  • Dawn Decorgel Raspberry

BASIC RECIPES:

1. Crème Cake

  • 1000 g Dawn Crème Cake Mix
  • 350 g Egg
  • 300 g Vegetable Oil
  • 250 g Water

1900 g Total

2. Caramel crumbles

  • 500 g Dawn Crème Cake / Chocolate Mix
  • 35 g Dawn Compound Caramel
  • 125 g Butter

660 g Total

 

3. Raspberry filling

  • 50 g Dawn Sanatine
  • 100 g Hot water
  • 1000 g Delifruit Raspberry

1150 g Total

 

4. Vanilla mousse

  • 200g Dawn fond Neutral
  • 200g Water
  • 10 g Dawn Vani Star
  • 1000g Whipped cream

1410 g Total


WORKING METHOD:

1. Crème Cake

  • Mix flat beater all ingredients 1 minute slow and 3-4 minutes medium

 

2. Caramel crumbles

  • Mix all ingredients with flat beater on slow speed till you get crumbles

 

3. Raspberry filling
  • Solve Sanatine with hot water min 80°C mix gently with Delifruit Raspberry
  • Fill into paper lined Tray 60 x 20 and flatten and freeze

 

4. Vanilla mousse

  • Mix water with fond and Vani Star, then add the cream in two stages

ASSEMBLY:

  • Fill Cream Cake batter into paper lined tray 60 x 20 and spread
  • Sprikel broken frozen Raspberrys on top and Caramel Crumbles
  • Bake for 180°C 30-35 minutes
  • Cool down
  • Fill on layer of Vanilla Cream on to
  • Place frozen Fruitfilling layer on top
  • Fill second layer of Vanilla Cream on top
  • Pipe Vanilla Cream dots on top
  • Decorate with Decorgel Raspberry