INGREDIENT LIST
- Put all ingredients in a mixing machine
- Mix for 2 minutes slow, then move to average speed for 2 minutes
- Put in a 40*60cm tray lined with baking paper
- Bake at 180°C for 12-15 minutes
- Mix cremyvit with milk by blender in 3 minutes fast, turn off and rest the dough. Continue to mix in 5 minutes
- Melting dark chocolate, add cremyvit in, mix well
- Melting gelatin and add in the mixture above, then add whipping and mix well
- Add cranberry (soaking in rum)
- Mix cremyvit with milk by blender in 3 minutes fast, turn off and rest the dough.
- Continue to mix in 5 minutes
- Melting gelatin and add in to the mixture, add whipping in
- Melting chocolate and add cocoa butter into
- Add food coloring and use the blender to stir
- Put it in the sprayer at a temperature of 35-37°C
- After the cake is cool, use the circle cake pan, press the cake size 6cm, 4cm
- Then put in the 5cm cake pan: chocolate cranberry mousse, orange & chia seeds cake 5cm, freezing
- Put vani mousse in 7cm cake pan
- Add cake and chocolate mousse into 6cm cake pan
- Freezing in 4 hours
- Spraying chocolate into the cake
- Store temperature: Refrigerator (5-10°C)
- Shelf days: 5 days
- Weight of per cake: 150 gram
- Quantity: 24 pieces
