Corman
  • Baker-Pastry Chef

Scarlet Delight

  • An original recipe from Arianna Trentini
  • Recipe calculated for 1 piece
  • 3 completion stages
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Corman products used for this recipe
Liquid Clarified Butter 99,9% fat Sculpture 30.2% fat
1
1

Red Velvet Cake

  1. Combine the liquids.
  2. Sift the dry ingredients – except the cocoa and colouring – separately.
  3. Bring the cocoa, water, and colouring to a boil.
  4. Add the dry ingredients to the liquids, then add the cocoa mixture.
  5. Pour 600 g of batter into Ø20 cm cake rings.
  6. Bake at 150°C for approximately 25 minutes.
186 g yogurt 186 g milk 94 g water 195 g egg 247 g Liquid Clarified Butter 99,9% fat 594 g sugar 462 g Pastry flour (180W) 15 g baking powder 8 g salt 2 g vanilla 2 g Cocoa 0.5 g water-soluble red colouring
2
2

Mascarpone cream filling

  1. Whip all the ingredients together.
920 g mascarpone 320 g Sculpture 30.2% fat 240 g icing sugar 6 g vanilla
3
3

Assembly

  1. Cut each of the three Ø20 cm cake layers into two parts.
  2. Spread 220 g of the filling cream on the first layer and place the second layer on top. Continue alternating cake layers and filling until all layers are used.
  3. Whip the Sculpture with the sugar, then cover the entire surface of the cake evenly using a long spatula and a turntable. Colour the remaining Sculpture red and pipe some dollops along the sides and top of the cake.
  4. Smooth the surface with a plastic scraper and spatula until perfectly smooth and even. Using a petal nozzle and a flower nail, pipe roses with the remaining red Sculpture and arrange them in a crescent shape on top of the cake.
  5. Decorate the cake with dollops of whipped Sculpture and lightly dust with dehydrated raspberry powder.
800 g Sculpture 30.2% fat 70 g sugar  SQ water-soluble red colouring
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Recipe - Scarlet Delight
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