Red Velvet Cake with Ruby Whipped Ganache

Heat eggs, sugar over bain marie @ 40°C.

Whip to stiff peak

Melt butter. Heat milk.
Mix butter, milk and red powder coloring. Set aside.
Add this mixture to eggs mixture.
Add all dry ingredients to mixture. Mix it briefly.
Pipe the prep into silicon molds.
bake @ 165°C 10 min.
 

Heat to milk

Pour over Callebaut Ruby RB1

Add melted gelatin mass to mixture. Blend.
Store in fridge overnight. Whip the cream next day before use

Melt. Mix.

Add.
Temper the chocolate
Using guitar sheet prepare chocolate decoration.

On red velvet cake assembly Ruby Chocolate plaq
Pipe Ruby whiiped cream onto Ruby chocolate
Decorate with coloured galettes rounds
Sprinkle with IBC Callebut Silver Flakes F01 7603