Red Velvet Holiday Trifle


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:  


Related recipes