INGREDIENT
Storage temperature: Refrigerator Temperature (2-10°C)
Shelf life: 5 days
- Put all ingredients in a mixing machine (except cooking oil, rasberry)
- Mix for 1 minute slow, then move to fast in 5 minutes, move to slow speed in 1 minute, add oil
- Spreading rasberry in a 40*60cm tray lined
- Bake at 180°C for 12-15 minutes
- Cremyvit mix with milk by whisk in 1 minutes slow, break, move to fast speed in 4 minutes
- Heating whipping cream, then add earl grey tea in 10 minutes
- Remove your tea leaves and get tea
- Mix tea and chocolate and heated
- Put the cremyvit mixture and chocolate mixture and mix well
- Continue to add topping cream into the mixture and mix well.
Complexity level:
- Total weight of the recipe: 2062 gr
- Weight of each cake: 600 gr
- Quantity: 3 cakes
