Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, red velvet mousse cake (fusion entermet). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Red Velvet Mousse Cake (Fusion Entermet) is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Red Velvet Mousse Cake (Fusion Entermet) is something that I have loved my whole life.

Classic Red Velvet Cake With Cream Cheese Frosting Recipe A cake that's fit for the holidays! This Red Velvet Mousse Cake is made with a surprise cranberry confi center, cream cheese mousse and tender red velvet.

To get started with this recipe, we must first prepare a few components. You can have red velvet mousse cake (fusion entermet) using 26 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to make Red Velvet Mousse Cake (Fusion Entermet):

1. Take 125 gms all purpose flour (for red velvet cake)
2. Take 60 gms butter
3. Make ready 150 gms powdered sugar
4. Make ready 1 egg
5. Prepare 1 teaspoon vanilla extract
6. Take 2.5 gms baking powder
7. Get 2.5 gms baking soda
8. Get 15 gms cocoa powder
9. Make ready 1 gram salt
10. Get 125 ml milk
11. Prepare 2.5 ml vinegar (non fruit vinegar)
12. Make ready 1/2 teaspoon red colour or as per required
13. Prepare 1/2 kg (ingredients for tender coconut cream cheese mousse filling)
14. Take 125 ml coconut milk
15. Get 80 gms condensed milk
16. Get 25 gms gelatin
17. Get 275 gms whipping cream
18. Get 1 coconut (tender coconut flesh)
19. Make ready 50 ml tender coconut water
20. Get 100 gms cream cheese
21. Get 1/4 kg (ingredients for Black Raspberry Jelly)
22. Get 75 gms Black Raspberry Puree
23. Take 25 gms castor sugar
24. Get 4 gms gelatin
25. Take 50 gms gulcose(for garnish)
26. Make ready 100 ml Edible pink colour cocoa spray

This egg free red velvet cake is made with rich white chocolate mousse frosting kissed with pineapple chunks to make it fruity and finished off with sweetened coconut to give a snowy feel. Overall a great combination of taste that feels so tropical , summery and very very refreshing. RED VELVET CAKE RECIPE WITH CREAM CHEESE FROSTING This red velvet cake has a classic sponge texture that's light and airy, moist cake with a tender crumb and deep red color in contrast to the white cream cheese frosting. This enticing cake famed for its vibrant red hue is created au naturel with a clever twist in layering with velvety cream cheese and premium apricot bits in moist red velvet The perfect fusion of glorious salted caramel and cream cheese with macadamia for an irresistible crunch.

Instructions to make Red Velvet Mousse Cake (Fusion Entermet):

1. Method for preparing Red velvet cake. Cream butter and sugar together with the hand mixer until pale in colour. Add egg and whisk well. To it add vanilla extract and mix well.
2. Sift baking powder, baking soda, salt and cocoa powder well and set aside.
3. Take a non Grease bowl containing milk, to it add vinegar and let it stand for a couple of minutes. It will curdle to buttermilk.
4. To the creamed mixture,fold in the sifted dry ingredients little by little at a time. Fold in alternately with buttermilk until the batter is uniform and smooth without any lumps.
5. Add required amount of red colour to achieve the red velvet colour. Preheat oven to 170 degree Celsius and bake for about 15 minutes or skewer inserted in the cake comes out clean.
6. Method for preparing Tender Coconut Cream cheese Mousse (Filling). Bloom the gelatin in some cold water. Bring the coconut milk to a boil with condensed milk.
7. Add the bloomed gelatin and mix well to dissolve the gelatin.
8. Once cooled down to warmest,fold in whipped cream, tender coconut flesh,tenter coconut water and the beaten cream cheese to make mousse for to set in moulds.
9. Method to prepare jelly. Bloom the gelatin. Boil the black raspberry puree with castor sugar and add the bloomed gelatin and mix well until it dissolve.
10. Pour the jelly mix into prepared moulds and set it in fridge overnight.
11. Assembly. Prepare jelly / insert first and freeze before night to set rock hard.
12. Cut the cake according to the silicon mould shape and to the shape of the jelly ring (mould).
13. To set…Take silicon mould as per the shape of the cake and jelly mould. Wipe the silicon mould cleanly.
14. First fill the tender coconut cream cheese mousse filling as a first layer. Secondly insert the jelly by gently pushing inside the cream mousse Filling.. Again fill with the filling covering the jelly insert.
15. Above place the last layer the base red velvet cake.
16. Refrigerate the filled silicone mould to set. Once set keep it int freezer to set rock hard.
17. Demould the Red Velvet Mousse Cake and spray it with pink cocoa spray(edible pink colour) and garnish it with sugar garnish.
18. Method to make sugar garnish….Take liquid gulcose in a small ball shape and spread flat on a silpat. Add edible pink colour to it and bake it for 170 degree Celsius for 10 to 15 minutes. Beautiful sugar garnish are ready to top the Red Velvet Mousse Cake.
19. The cross section of Red velvet mousse cake contains complimenting flavours of Tropical fruit (Tender Coconut flesh,Tender Coconut water) whipped cream, cream cheese mousse as filling, Black Raspberry jelly as insert and Red velvet cake as base. This Fusion Red Velvet Cream Mousse Cake (French Entermet) can be served as a dessert.

Her Red Velvet Sheet Cake with Classic Red Velvet Frosting is a delicious choice too. Red Velvet Cake recipes typically are smothered in a good cream cheese frosting. It's rather difficult to "frost" a bundt cake, so with this frosting we simple drizzle thick layers. This old fashioned Red Velvet Cake recipe is moist and fluffy. It's frosted with classic Ermine icing and gets its red color from beets which is how this classic The original Red Velvet Cake only had a slight red color to it which came from pureed beets.

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