Lila
Lila
Red Velvet Cake - "Lila" dessert, distinctively red.
Receptura
| Grupa | Težina / Zapremnina | Proizvod |
|---|---|---|
| Red Velvet Cake | 1.000 gr | Cake ingredients |
| Eggs | 350 gr | Cake ingredients |
| Oil | 300 gr | Cake ingredients |
| Water | 225 gr | Cake ingredients |
| Minuta Ivoire | 500 gr | Strawberry cream ingredients |
| Water | 800 gr | Strawberry cream ingredients |
| Milk | 400 gr | Strawberry cream ingredients |
| Roma Top (Vegetable cream) | 300 gr | Whipped cream ingredients |
| Casa Cream UHT (Fresh cream) | 300 gr | Whipped cream ingredients |
| Fragolina Piu (paste) | 160 gr | Whipped cream ingredients |
| Minuta Choco | 400 gr | Chocolate cream ingredients |
| Water | 500 gr | Chocolate cream ingredients |
| Milk | 500 gr | Chocolate cream ingredients |
| Sugar | 140 gr | Chocolate cream ingredients |
| Roma Top (Vegetable cream) | 200 gr | Whipped cream ingredients |
| Casa Cream UHT (Fresh cream) | 200 gr | Whipped cream ingredients |
| Water | 225 gr | Glaçage ingredients |
| Sugar | 450 gr | Glaçage ingredients |
| Glucose syrup | 450 gr | Glaçage ingredients |
| Casa Cream UHT (Fresh cream) | 300 gr | Glaçage ingredients |
| Arabesque Milk (chocolate) | 600 gr | Glaçage ingredients |
| Gelatin sheets | 7,5 pcs | Glaçage ingredients |
| Red color (powder) | 2 gr | Glaçage ingredients |
| Chocolatier Choco Rice | Extra ingredients | |
| Scaldis White (compound chocolate) | Extra ingredients |
Priprema
Use the flat beater to mix all the cake ingredients together at medium speed for 5 minutes. Pour the mixture in preferred mold by filling them up to 2/3.
Bake at 165-170°C for 35 minutes.
Once the base has cooled down, cut it into thin layers and place them into molds, top with Chocolatier Choco Rice and finish by filling half of the molds with the whipped chocolate cream. Use a small cutter to cut round pieces of cake and place in the middle. Cover the top with the whipped strawberry cream.
Once they have cooled down, cover with the glaçage.
Finish decorating as you wish with Scaldis White.
