BY CHEF BAPPADITTYA CHAKRABORTY,
PASTRY CHEF,
THE WESTIN, RAJARHAT.
INGREDIENTS:
Sponge
Butter -65gm
Sugar-150gm
Butter milk -120gm
Red color(food grade)-10ml
Baking soda-3gm
Viniger-2gm
Salt-2gm
Cocoa powder-50gm
Vanilla extract-2gm
Egg-5no
Raspberry compote
Raspberry -150 gm
Sugar-50gm
Glucose-10gm
Vanilla bean-1/2 no
Pectine-3gm
Praline
Sugar-100gm
Nuts-50gm
Water-25ml
Cocoa butter-25gm
Vanilla bean-1/2 no
Cheese frosting
Cream cheese-300gm
Butter-75gm
Icing sugar-150gm
Whipped cream-125gm
Vanilla bean-1/2no
METHOD :
1. Mix butter sugar together until it get soft then add egg one by one after that dissolve red color in the butter milk. Pour in the mixture ,mix all the dry ingredients together and add with the min mixture bake it 180c for 25 min.
2. Boil raspberry with the sugar & glucose on a pan .cook it nicely then add pectin with little bit of caster sugar cook it nicely.
3. Put sugar and water in a pan cook it till 119dregree temperature add roasted nuts make it caramel and after that grind it .
4. Mix cheese cream and icing sugar nicely after that put butter when it come soft creamy texture add whip cream.
5. Take cake ring put red velvet sponge ,spared cheese frosting upon of it and put raspberry compote and spread it, again make layer with the red velvet sponge spread cheese frosting and spread praline again layer with the red velvet sponge & spread cheese cream .keep it in deep freeze for 24hrs and demold it and serve to the guest.
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