Vanilla Raspberry Velvet Cake by Clara Fu

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Recipe 

Vanilla Raspberry Velvet Cake
1. Raspberry Gelee
2. Cake base
3. Vanilla Mousse
4. Cocoa Butter Velvet Spray

Raspberry Layer (I made double portion of this to have thicker layer. Below is for 1 portion)
100g Raspberry Puree
10g Sugar
4g Gelatine Sheets

1. Soak gelatin sheets in ice water to soften.

2. Prepare a 6 inch ring mould on a tray. Use glad wrap to wrap bottom till sides up.

3. Double boil puree with sugar till melted. Remove from fire.

4. Add in softened gelatin sheets and stir well till melted. Cool before freezing. (i think chilling it might be enough instead)

Cake Base
2 eggs
60g sugar
cake flour 60g

1. Pre-heat oven @ 150c

2. Line side and bottom of 6″ pan with parchment paper.

3. Place eggs and sugar in a bowl and whisk over a water bath to melt the sugar. After that remove and whisk at high speed till pale and fluffy

4. Once egg mixture is done, fold in the sifted flour gently.

5. Once it’s done, pour into the pan and bake at 20-30mins.

6. Cool the cake and cut out 1 cm as the base of the cake. Set aside. ( I managed to cut 3 layers. Used 1 layer and froze the other 2 layers for future use).

Vanilla Mousse
100g Cream Cheese (room temperature)
200ml Full Cream Milk (I used Hokkaido Milk)
200ml Whipping Cream
90g Sugar
3 pcs Gelatine (soften in ice water)
Vanilla Extract

1. Put cream cheese, sugar and milk in pot.Double boil it on low heat. Stir to mix cream cheese well. Do not over heat.

2. Off fire. Add softened gelatin sheet to the warm cream cheese mixture. Keep stirring till dissolve.

3. Sieve this mixture into a bowl. Cool the mixture further for mixing with whipped cream later.

4. Whip up cream till mousse stage.

5. Mix 1/3 of whipped cream into the cooled cream cheese mixture. Mix thoroughly.

6. The pour in the remaining 2/3 whipped cream into the cream cheese mixture and mix thoroughly but gently. This is the Vanilla Cream Cheese Mousse.

Assemble
1. Put some vanilla mousse onto mould, followed by gelee (scratch gelee’s surface both sides), then more mousse till about 1 cm from top. Tap on surface to remove air bubbles. Finally place cake on top. Flatten/neaten the surface. Put more mousse around the mould to fill any empty gaps.

2. Freeze (i use silicone mould for easy remoney val of my frozen cake)

Cocoa Butter & Chocolate Velvet Decoration
Use ready made canister of Cocoa Butter Velvet Spray (I don't have this) or follow recipe below (recipe will need spray gun/airbrush tool)

50g White Chocolate
50g Cocoa Butter
Food Colouring (Oil Based)
Chocolate Spray/Gun

1. Double boil white chocolate and cocoa butter to melt and mix together.

2. Add colouring as wished. Wait till temperature is warm but not too hot to the touch before transferring it to the spray gun (ard 35 degrees. I just use my fingers to test the temperature).

3. Protect your work surface area.

4. Remove frozen cake and place cake on a rack/turntable for spraying.

5. Spray from a distance of about 20cm away (for my spray gun). Slice and serve, or if cake still very frozen, defrost in chiller before cutting. Always spray when chocolate still warm. Once cooled chocolate will harden and block the spray gun spray point.

6. I heard some people use salad oil (veg oil) instead of cocoa butter to mix with chocolate. I personally have not tried nor know the pros and cons of it. You can try if you want and let me know the effect!

Notes :
1. Cocoa Butter and Chocolate ratio 1 : 1. However the video below has different ratio.

2. I have attached some links below to show you the spray gun, canister spray (the one shown has different texture) and a video using airbrush for yr reference. Hope it helps!