Jasmine White Chocolate Red Velvet


Red Velvet Cake Method
  • Put the first water in the mixing bowl and add the Tegral Satin CL Red Velvet Layer Cake. Mix for 2 minutes on low and 2 minutes on medium. 
  • Add the oil and second water and mix for 1 minutes on low then scrape the bowl and mix for 2 more minutes on medium. 
  • Add the last water and mix for 1 minutes on low them scrape the bowl and then mix for 2 more minutes on low. 
  • Bake at 350°F for 15-20 minutes depending on your mold size. 
  • Umold the cake. Dip the bottom of the cake in Belocade Selection Blanc and them in toasted sesame seeds. 
  • Once the chocolate is set cut the cake in half to be ready to fill with the mousse.

Jasmine Mousse Method
  • Bring the first cream to a boil and steep the jasmine tea for 15 minutes. 
  • Strain the cream and bring it back to a boil. 
  • Pour the jasmine cream over the Belcolade Selection Blanc and cocoa butter. 
  • Mix till combined. 
  • Whip the second heavy cream and fold in the Jasmin ganache once it reaches 95°F.

  • Cake – 75g batter 
  • White Chocolate dip – 10g 
  • Toasted Sesame Seeds – 5g 
  • Vivafil Raspberry – 10g 
  • Mousse – 25g

About this Recipe:

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