Red Velvet Custard Cake
19-168
Group Red Velvet Sponge
Ingredient
KG
%
BAKELS RED VELVET CAKE MIX
0.500
100.00
BAKELS BAKE STABLE CUSTARD MIX
0.030
6.00
Water (1)
0.210
42.00
BAKELS OVALETT
0.040
8.00
Eggs
0.700
140.00
Oil
0.170
34.00
Total Weight: 1.650
Group Chocolate Custard
Ingredient
KG
%
Egg Yolk
0.180
-
Condensed Milk
0.350
-
Evaporated Milk
0.350
-
APITO CHOCOLATE PASTE
0.010
-
Total Weight: 0.890
Group Caramel
Ingredient
KG
%
Sugar
0.600
-
Water (1)
0.100
-
Total Weight: 0.700
How to do it:
1. Make the caramel in a heavy saucepan and pour over the prepared greased baking pans.
2. Make the custard mixture by mixing all the ingredients and straining over the cooled caramel. Set aside.
3. In a stand mixer, whip together group 1 ingredients except oil for 8 minutes at high speed.
4. In a steady stream, pour over the oil and whip for another 1 minute at medium speed.
5. Transfer on top of the custard and bake over baine marie for 45-60 minutes at 180°C.
6. Remove cake from the oven and allow the temperature to cool down.
7. Transfer to a serving tray then refrigerate for at least an hour.
8. Garnish as desired.
Yield: 8 cakes (4 inches)
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