Red Velvet Raspberry

Red Velvet Cake:

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

Red Velvet short Crust:

• 1000 g of Tegral Satin Cream Red Velvet 
• 350 g of Aristo Primeur croissant 
• 75 g of Whole eggs 
• 50 g of Water 

Red Velvet Crust:

• 230 g of Short crust 
• 70 g of Aristo Primeur Crema 

Raspberry Cheesecake:

• 850 g of Deli Cheesecake 
• 170 g of Topfil Raspberry 60% 
• Q.S. of Violet flavor

Red Velvet Cake:

1. Mix all ingredients at medium speed for 5 min.
2. Spread a layer of 1 cm and bake at 180°C approximately 16 min.
3. Let cool down and cut 6 rounds of 16 cm.

Red Velvet Short Crust:

1. Mix all ingredients to obtain a homogenous dough.
2. Laminate at 3 mm and bake at 180°C during 16 min.
3. Let cool down and crush.

Red Velvet Crust:

1. Melt Aristo Primeur Crema and add short crust.
2. Put into the ring 6 cm / 18 cm and push on bottom and sides.
3.  

Raspberry Cheesecake:

1. Mix the 3 ingredients together.

1. On top of the Red Velvet Crust, pipe a layer of Raspberry Cheesecake. 
2. Place a layer of Red Velvet Cake and flatten gently. 
3. Pipe the second layer of Raspberry Cheesecake and add a second layer of Red Velvet Cake. 
4. Finish the ring with the rest of Raspberry Cheesecake. Bake at 160°C for 55 min.

1. Once cooled down, mix 100 g of Topfil Raspberry 60% with 50 g ofMiroir l’Original Neutre and glaze the top. 
2. Whip Chantypak and pipe on borders, decorate the middle of the cake with pieces of Red Velvet Cake, fresh raspberries and crystallized violet flowers.

Cheesecake is consumed at a vast range of occasions, either as an individual portion or a whole cake dessert. Personalise your cheesecake by enriching it with different aromas, fillings and glazes, and many other patisserie products. Looking to get more information or for us to work together towards a delicious cheesecake recipe for your customers? Visit our website orcontact your local Puratos representative.