Working Method

Composition and Preparation

1. Satin Velvet

  • Mix all ingredients together for 4 minutes in the mixer with a paddle at medium speed.
  • Pipe into mold and bake
  • Bake at 170- 180°C closed damper 

2. Syrup

  • Flavor your syrup with raspberry flavour for red velvet
  • Bring the ingredients to a boil and cool down to 70°C to soak the Satin Velvet Cake

3. Sable Breton

  • Beat sugar, salt & butter with a flat beater
  • Incorporate eggs slowly
  • Finally add dry ingredients & raisins
  • Roll to 5 mm between baking papers         
  • Chill to cut discs of 18 / 4 cm
  • Bake in a deck oven at 180°C 14 – 16 min, open damper

Final Assembly

  • Cover the sable Breton with melted Carat Dark, butter and almonds.
  • Add the soaked Satin Velvet cake on top of the Sable Breton, pipe the Topfil of your choice in the center of the baba,
  • Finish with the Ambiante cream and the chocolate decoration

About this recipe

Complexity level: