300g Irca Cao
As needed Red Coloring
Cream Cheese Mousse
100g Lilly Yogurt
RecipeDownload pdf (4kB)
Red Velvet Cake:
Whip water and Biscuimix in a planetary mixer for 10 minutes at high speed. Fold in Fruittidor mango and place batter in parchment lined half sheet tray then bake at 350°F for 16-18 minutes. Once cooled cut out 6"cake rounds then split each round in half.
Cream Cheese Mousse:
Whisk cream until soft peaks. Mix Lilly and water in a separate bowl. Once Lilly is dissolved fold in soft cream. Place in a piping bag fitted with a medium star tip.
Alternate layers of red velvet cake and cream cheese mousse stacking 7 layers of cake and finishing with cream cheese mousse on top.
Decorate with red velvet cake cut into ½" cubes and Dobla's Belle and Ariel Décor.