Redvelvet Cold Cheese Cake

Working Method

Add the Tegral Satin Red Velvet Egg Free to water. Mix with a paddle attachment for 1 minute at slow speed and 3 minutes at medium speed.
Add the oil while mixing at low speed. Mix with a paddle attachment for 2 minutes at medium speed until a homogeneous batter is obtained.
Bake at 180°C for about 22 minutes for 1Omm thickness cake & cut into round shape with the help of cutter.

Fold Deli Cheesecake & Cremfil Classic Vanilla with semi whipped Non Dairy Whipped Topping cream & keep this mix aside.
Add warm milk to Bavarois Gelatin Free & mix till smooth & lump free, add this mixture to Deli Cheesecake mix.

Melt cocoa butter & Belcolade Blanc selection together, add Red fat soluble colour & strain it.

Take a cylindrical mould with 8cm diameter & 1Ocm in height & line with plastic sheet.
Cling wrap the base of the mould.
Pipe the Deli Cold Cheese Cake around 2 cm thickness & push the Tegral Satin Red Velvet Egg Free sponge in the center of the cheese cake batter.
Top with Cheese cake batter and top with theTegral Satin Red Velvet Sponge.
Freeze it over night.
Before spraying make sure that your cold cheese is frozen completely.
Demould it & remove the plastic & spray with cocoa spray(32°C) to get velvet texture with the help of the spray machine.
Your Redvelvet cold cheese cake is ready to serve.