Red Velvet Cake with Ruby Whipped Ganache

Recipe

Created by

Yeşim Erol - Lead Chef, Chocolate Academy™ İstanbul

Red velvet cake

Ingredients	Preparation
250g eggs 300g Sugar 260g cake flour	Heat eggs, sugar over bain marie @ 40°C.
15g baking powder	Whip to stiff peak
120g butter 150g milk 1g vanilla bean 1g salt	Melt butter. Heat milk. Mix butter, milk and red powder coloring. Set aside. Add this mixture to eggs mixture. Add all dry ingredients to mixture. Mix it briefly. Pipe the prep into silicon molds. bake @ 165°C 10 min.

Ruby whipped cream

Ingredients	Preparation
475g cream 300g CHR-R35RB1	Heat to milk
30g gelatin mass	Pour over Callebaut Ruby RB1
Add melted gelatin mass to mixture. Blend. Store in fridge overnight. Whip the cream next day before use

Ruby chocolate decoration

Ingredients	Preparation
CHR-R35RB1	Melt. Mix.
IBC Power flowers red (Non Azo)	Add. Temper the chocolate Using guitar sheet prepare chocolate decoration.

Assembly & finishing

Ingredients	Preparation
g silver flakes	On red velvet cake assembly Ruby Chocolate plaq Pipe Ruby whiiped cream onto Ruby chocolate Decorate with coloured galettes rounds Sprinkle with IBC Callebut Silver Flakes F01 7603

Discover more recipes

Get in Touch

Van Houten Professional