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Red Velvet Passion

1 Feb 2019

Cake and sponge mixes
Non-dairy toppings


Cake Insert

  • 1000 g of Tegral Satin Cream Cake Red Velvet
  • 350 g of Eggs
  • 300 g of Oil
  • 225 g of Water 

Filling & Decoration

  • Q.S. Topfil Strawberry
  • Q.S. Passionata

Working Method

  1. Mix all ingredients at medium speed for 5 min.
  2. Spread two thin layers on baking paper.
  3. Bake at 180°C for 10-12 min., with closed damper.
  4. Spread a thin layer of Topfil Strawberry on one of the cake sheets.
  5. Place the second one on top.
  6. Freeze before cutting rectangles of 3 x 11 cm.
  7. Pipe whipped Passionata on top of rectangles.
  8. Optionally decorate with fresh red fruits and/or chocolate.