Red Velvet Chiffon New Year Cake

Eggless Pudding Cake	Using a Paddle attachment, combine all ingredients and mix on slow speed for 1 minute. Scrape bowl and mix for 4 minutes on medium speed. Scale 550g in an 8" Pan. Bake at 170°C (Air flow 2) for approximately 35 minutes (Internal Temp. 92-96°C).

Elder Flower Mango Cream	With a whisk attachment, whip Ambiante at medium speed for about 4 minutes. Fold in Smoobees to homogenize.

Ambiante	With a whisk attachment, whip Ambiante at medium speed for about 5 minutes. For the Red Ambiante, add food coloring and fold in to homogenize.

Gold Chocolate Medallions	Melt white chocolate compound to 50°C, add to a 2" silicone round pan and freeze shock for 5 minutes. After set, paint with gold and let dry.

Assembly	Spread 400g of Elder Flower Mango Cream on each slab and cut slab in half lengthwise. Using 3 stripes, roll on each other to create a roll. Place roll upside down and freeze overnight. Ice cake with whipped Ambiante. Mask a stripe of Red Ambiante at the bottom and brush edges with gold. Place Elder Flower Mango Smoobees in the center of cake and pipe Ambiante around.

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