Luxe Red Velvet Tartlet
Luxe Red Velvet Tartlet — a Dawn Foods recipe in 3 components. Uses Dawn Decorgel Plus White Glaze 3 kg.
- mixing time (base)
- 3 min
- mixing speed (base)
- medium
- 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
- heating temperature (decorgel)
- 35 °C
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Dawn Crème Cake Mix Red Velvet | 500 g |
| Whole egg | 175 g |
| Oil | 150 g |
| Water | 125 g |
Bavarois
| Ingredient | Quantity |
|---|---|
| Dawn Fond Neutraal | 100 g |
| Water, 25°C | 100 g |
| Dawn Compound Strawberry-Açai | 40 g |
| Whipping cream, unsweetened (half whipped) | 500 g |
Finish
| Ingredient | Quantity |
|---|---|
| Dawn Decorgel Plus White Glaze 3 kg | 400 g |
| Dawn Colouring Strawberry Red | |
| Colouring Blue | |
| Dawn Delifruit Raspberry | 100 g |
Method
- Base
Mix all ingredients for 3 minutes with a flat beater at medium speed. Deposit 250 g of batter into rings of 14 cm Ø. Bake for 15-20 minutes at 160°C in a deck oven (rotary oven 140°C). Turn the red velvet base out upside down for a flat top.
- Bavarois
Mix the Fond Neutraal with the Compound Strawberry Açai and the water. Fold the half-whipped cream into it in 2 stages. Place a cake band (banderol) in a 10 cm ring, level off and freeze.
- Finish
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 Delifruit Raspberry around it. Finish with the cake 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.