Red Velvet Dome Cake
19-154
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
0.210
42.00
BAKELS OVALETT
0.040
8.00
Eggs
0.650
130.00
Cake Flour
0.050
10.00
Cooking Oil
0.170
34.00
Total Weight: 1.650
Group Strawberry Filling
Ingredient
KG
%
BAKELS LES FRUITS 50% STRAWBERRY
0.500
-
BAKELS WHIPPING CREAM
0.500
-
Water (ice cold)
0.300
-
Peanuts
0.100
-
Total Weight: 1.400
How to do it:
Red Velvet Sponge:
1. In a stand mixer with whisk attachment, whip all ingredients together (except oil) for 8 minutes on high speed.
2. In a steady stream, pour in the oil and whip for another 1 minute at medium speed.
3. Deposit into a prepared baking sheet and bake for 15 minutes at 180°C.
4. Cool completely.
Strawberry Filling:
1. Place Bakels Whipping Cream in a mixing bowl and cream using paddle on low speed for 1-2 minute or until emulsified. Scrape
2. Add cold water gradually while mixing using a paddle on low speed for 2 minute (until well blended). Scrape.
3. Change attachment.
4. Whip with a wire whisk until desired volume and consistency are achieved.
5. Fold in the roasted peanuts and half of the Les Fruits Strawberry 50%.
Assembly:
1. On a cooled red velvet sponge, spread the remaining half of the Les Fruits Strawberry, and roll.
2. Slice thinly and arrange inside a dome-shaped pan.
3. Fill the whole pan with the strawberry filling, flatten and freeze overnight.
4. Gently remove the cake from the pan and garnish as desired.
Yield: 10 small dome cakes
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