Total Weight: 1.125
Group A2
Ingredient
KG
Corn Oil
0.125
Total Weight: 0.125
Group B1
Ingredient
KG
Mousse Mix
0.500
Water
0.125
Total Weight: 0.625
Group B2
Ingredient
KG
Whipped cream
0.500
Red Coloring
0.001
Total Weight: 0.501
Total Weight: 0.200
Group C1
Ingredient
KG
White Chocolate (melted)
0.500
Corn Oil
0.100
Total Weight: 0.600
Group C2
Ingredient
KG
Dried Cranberries (Chopped)
0.100
Total Weight: 0.100
- Beat all ingredients (A1) on high speed for 7mins.
- Gradually add in ingredient (A2) and mix evenly. Pour batter into 14” x 14” baking tray and bake it at 180°C for 15mins and set it aside to cool.
- Hand whisk all ingredients (B1) until evenly combined.
- Add in all ingredients (B2) and continue to mix well then set it aside.
- Use a mini mousse ring and put 1 layer at the bottom.
- On the 2nd layer, use ingredient (B3) and put a layer of sponge cake on top.
- Finally, use the mousse cover the whole cake and freeze up to 4hrs.
- Mix all ingredients (C1) until evenly combined then add in ingredient (C2).
- Remove the mousse cake from the freezer and cover whole cake with the white chocolate cranberries topping and then set it aside.
- Finally, cut any shape to your preference and decorate it.
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