Christmas Devil's - Puratos

Ingredients

Working Method

Red Velvet Sponge

Mixing: Whisk up cake mix, egg, water and Sp using balloon whisk, at high speed for ~4-5 minutes. Lastly, add in oil.
Baking: Bake at 200°C (top) and 180°C (bottom) for ~10-12 minutes.

Green Velvet Sponge

Mixing: Whisk up cake mix, egg, water and Sp using balloon whisk, at high speed for ~4-5 minutes. Lastly, add in oil.
Baking: Bake at 200°C (top) and 180°C (bottom) for ~10-12 minutes.

Mousseline Cream

Mix Cremyvit Classic and water together, then let it rest for 10 minutes.
Beat butter and icing sugar until slightly soft, then mix in custard mixture and keep beating until fluffy.

Red Glaze

Warm all ingredients together during 40-45°C. Then, use in during temperature of 40°C .

About this recipe

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