Red Velvet Holiday Trifle


Units %
Red Velvet Cake
Tegral Satin Creme Cake 370g 0
Egg 130g 0
Water 83g 0
Cooking Oil 111g 0
Red Velvet Emulsion 6g 0
Red Velvet Cake total 0
Cream Cheese Icing 80g 0
Ambiante 241g 0
Red Velvet Cake Pieces 680g 0
Bar One Sauce 320g 0
Trifle total 0
Ambiante 100g 0
Red Velvet Cake Crumbs 20g 0
Topping total 0

Working Method

Red Velvet Cake
  1. Add the liquid to a mixing bowl first and then Tegral Satin Créme Cake.
  2. Mix for 5 - 6 minutes on second speed with a flat beater.
  3. Scale 690 g into sponge tins and bake for 40 minutes at 180° C.

  1. Using a see through big plastic cup, start with 30 g of Bar One Sauce, then followed by 50 g of red velvet cake pieces.
  2. Whip up the Ambiante on second speed until very firm, add the cream cheese icing and mix slowly into the Ambiante.
  3. Pipe 80 g of the cream & cream cheese blend onto the red velvet cake pieces, top it with another 50 g Bar One Sauce then another 120 g red velvet cake pieces.

  1. Whip up Ambiante cream on second speed until firm.
  2. Cover the red velvet cake pieces with the whipped cream using a star nozzle.
  3. Sprinkle red velvet cake crumbs over to finish it off.


About this recipe

Author: Chipkins Puratos

Complexity level:  


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