Winter Wonderland Cake

	Unit(s)
Ingredients to Prepare Cake Layers
Satin Vanilla Velvet Cake	1000 g
Water	400 g
Oil	250 g
Whole Eggs	250 g
Ingredients to Prepare Fillings
Ambiante	2100 g
Topfil Choice Raspberry	1800 g
Fresh Raspberry	As needed
Ingredients to Prepare Decoration
Deli Meringue	As needed

Cake Layers:

Place all the ingredients in the mixing bowl and blend together for 1 min. on slow speed using the paddle attachment.
Scrape down bowl and mix for an additional 4 min. on medium speed. Scale in 8 inch pan, 630 g.
Bake in a rack oven at 165°C – 170°C (329°F -338°F) for approximately 40 min. or when core temperature is 97°C (206°F), closed damper. Allow to cool completely before slicing.

Fillings:

Put cold Ambiante along with Topfil Choice Raspberry in bowl or mixer and with the use of the whip attachment, mix on slow speed for 1 min. then mix on medium or high speed until thickened.

Decoration:

Pour 2 kg of cooled Deli Meringue in mixing bowl and with the use of a whip attachment beat medium to high speed until stabilized.

Complexity level:

Line nine 8-inch cake ring pans with acetate film and place each ring on a cake board for assembly.
Cut each 8-inch round Satin Vanilla Velvet Cake into 3 layers (190 g each).
Place one layer on bottom of ring pan.
With the use of a pastry bag, apply 220 g whipped raspberry filling onto layer and add fresh raspberries.
Place a layer of Satin Vanilla Velvet Cake on top and apply a little pressure. Close remainder of mould with whipped raspberry filling.
Put cake in Shock freezer or regular freezer to stabilize before decorating with Deli Meringue.
Cover surface of cake with (200 -250 g) of prepared Deli Meringue see photo or decorate as desired.
For detailing, decorate with Carat Coverlux Dark see photo or as desired.

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