Luxe Red Velvet Cake
Luxe Red Velvet Cake — a Dawn Foods recipe in 3 components. Uses Dawn Decorgel Plus White Glaze 3 kg.
- mixing time (base)
- 3 min
- baking temperature (base, deck oven)
- 160 °C
- baking temperature (base, rotary oven)
- 140 °C
- baking time (base)
- 15-20 min
- water temperature (bavarois)
- 25 °C
- glaze heating temperature (finishing)
- 35 °C
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Dawn Cream Cake Base Red Velvet | 500 g |
| Whole eggs | 175 g |
| Oil | 150 g |
| Water | 125 g |
Bavarois
| Ingredient | Quantity |
|---|---|
| Dawn Neutral Fond | 100 g |
| Water, 25°C | 100 g |
| Dawn Strawberry-Acai Compound | 40 g |
| Unsweetened whipping cream (lightly whipped) | 500 g |
Finishing
| Ingredient | Quantity |
|---|---|
| Dawn Decorgel Plus White Glaze 3 kg | 400 g |
| Royal Steensma Colour Carmine Red | |
| Royal Steensma Colour Blue | |
| Royal Steensma Raspberry Filling | 100 g |
Method
- Base
Mix all ingredients for 3 minutes with a flat beater at medium speed. Pour 250 g of batter into 14 cm diameter rings. Bake for 15-20 minutes at 160°C in a deck oven (rotary oven 140°C). Turn the red velvet base upside down to get a flat top.
- Bavarois
Mix the Neutral Fond with the Strawberry-Acai Compound and the water. Fold in the lightly whipped cream in 2 stages. Place an acetate band in a 10 cm ring, level off and freeze.
- Finishing
Colour the Decorgel Plus White with colouring to the desired shade. Heat to 35°C and pour over the bavarois. Place it on the red velvet base. Pipe Raspberry Filling around it. Finish with the acetate band and fresh fruit.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.