X'mas Blueberry Layer Cake

Ingredients

g
Red Velvet Cake Base
Tegral Satin Moist Red Velvet* 1000
Egg 400
Oil 400
Water 200
Matcha Cake Base
Tegral Satin Moist Matcha* 1000
Egg 400
Oil 400
Water 200
Blueberry Filling
Topfil Wild Blueberry* 1000
Decoration
ChocoRainbow - Easy Choco Line* 100

Working Method

Red Velvet Cake Base
  • Mix all ingredients in a mixing bowl at low speed for 2 minutes, and medium speed for 6 minutes (using paddle)
  • Pour the batter into 2 baking trays (40 x 60cm) and spread out evenly
  • Bake at temperature 175°C for about 15-18 minutes
  • Cool down and divide each tray into 6 square pieces of 18cm, 1cm thickness

Matcha Cake Base
  • Mix all ingredients in a mixing bowl at low speed for 2 minutes, and medium speed for 6 minutes (using paddle)
  • Pour the batter into 2 baking trays (40 x 60cm) and spread out evenly
  • Bake at temperature 175°C for about 15-18 minutes
  • Cool down and divide each tray into 6 square pieces of 18cm, 1cm thickness

Assembly & Decoration
  • Arrange into a 18cm square mould, alternate placing 2 layers Red Vevlet into 2 layers Matcha cake, spread Topfil Wild Blueberry between these layers
  • Makes 6 big cakes of 18cm. Divide the cake into 14 rectangular pieces of 2.5cm x 9cm
  • Brush miroir on cake and decorate following Christmas theme as illustrated with ChocoRainbow