Red velvet white chocolate valentine cake Recipe by chef Philippe Kotzky

red-velvet-white-chocolate-cake

INGREDIENTS (WHITE SPONGE)

  • 11egg yolks
  • 150 g sugar
  • 83 g cake flour
  • 38 g cornstarch
  • 120 g butter
  • 240 g egg whites
  • 7 g red colour powder

METHOD

  1. Whisk the egg yolks and the sugar together.
  2. Mix and sift the flour, the red colour powder and the cornstarch.
  3. Add smoothly the flour to the Bombe base.
  4. Whisk and add smoothly the egg whites.
  5. Add the melted butter at the end.
  6. Bake at 200°C for 8-10 min.

INGREDIENTS (WHITE CHOCOLATE MOUSSE)

  • 250 g Obsession 30 Belgian white chocolate
  • 120 g eggs
  • 40 g egg yolks
  • 100 g water
  • 3 g gelatin
  • 35 g whipping cream

METHOD

  1. Warm (poach) the egg yolks, the eggs and the flavoured water, as a Sabayon and add the gelatin.
  2. Melt the chocolate and add to the egg base (Sabayon).
  3. Add the soft whipping cream and pour into the frame.

ASSEMBLING

  1. Make the special recipe for the transfer cake.
  2. Spread on the transfer sheet.
  3. Place into the frame.
  4. Pour a thin layer of white chocolate mousse.
  5. Add a layer of red sponge.
  6. Add the Obsession 30 Belgian white chocolate mousse.
  7. Add a layer of red sponge.
  8. Freeze and peel the transfer sheet.
  9. Glaze with neutral clear cold glazing.
  10. Cut at your preference.
  11. Add the chocolate logo.
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