Red Velvet Cake with Ruby Whipped Ganache

Created by

  • Yesim Erol - Head Of CALLEBAUT® CHOCOLATE ACADEMY ISTANBUL
level 1

Recipe components

Callebaut® ingredients

Red velvet cake

IngredientsPreparation
  • 250g
    eggs
  • 300g
    Sugar
  • 260g
    cake flour

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

  • 15g
    baking powder

Whip to stiff peak

  • 120g
    butter
  • 150g
    milk
  • 1g
    vanilla bean
  • 1g
    salt

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.
 

  • 5g
    Cocoa Barry Extra Brute Cocoa Powder
  • 10g
    Red color powder

Ruby whipped cream

IngredientsPreparation

Heat to milk

  • 30g
    gelatin mass

Pour over Callebaut Ruby RB1

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

Ruby chocolate decoration

IngredientsPreparation

Melt. Mix.

  • IBC Power flowers red (Non Azo)

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

Assembly & finishing

IngredientsPreparation
  • g
    silver flakes

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