Recipes
  • Red Fruit Cake
  • Red Fruit Cake
  • Red Fruit Cake

Red Fruit Cake

Red Fruit Cake is a vibrant layered celebration cake made with soft red velvet sponge, tangy red fruit cream, smooth cheese frosting, Rich’s Niagara Farms Gold and Rich’s Sweetmate. Finished with a glossy red mirror glaze, white marbling and elegant chocolate garnish, this cake brings together fruity, creamy and rich flavours with a stunning look.

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SERVES 12

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COOKING TIME

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DIFFICULTY Medium

FEATURED PRODUCTS

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  1. RED VELVET SPONGE
  2. 100 g Refined Flour
  3. 38 g Butter
  4. 100 g Castor Sugar
  5. 40 g Egg
  6. 1 g Baking Powder
  7. 80 g Milk
  8. 3 g Vinegar
  9. 1 g Cooking Soda
  10. 10 g Edible Food Red Colour
  11. 7 g Cocoa Powder
  12. 1 Vanilla Pod
  14. CHEESE FROSTING
  15. 100 g Rich's Niagara Farms Gold
  16. 10 g Hung Curd
  17. 40 g Cream Cheese
  19. RED FRUIT TRUFFLE
  20. 40 g Rich's Cremagic
  21. 40 g White Chocolate
  22. 30 g Red Fruit Puree
  24. RED FRUIT CREAM
  25. 40 g Rich's Niagara Farms Gold
  26. 110 g Red Fruit Truffle
  28. MIRROR GLAZE
  29. 50 g Rich's Cremagic
  30. 10 g Rich's Nugel Neutral
  31. 60 g White Chocolate
  32. 5 ml Red Food Grade Colour
  34. CAKE ASSEMBLING
  35. 250 g Rich's Niagara Farms Gold
  36. 150 ml Rich's Sweetmate
  37. 350 g Red Velvet Sponge
  38. 150 g Red Fruit Cream
  39. 150 g Cheese Frosting
  41. DECORATION
  42. 10 g Rich's Nugel White
  43. 120 g Mirror Glaze
  44. 30 g Chocolate Garnish
  1. RED VELVET SPONGE
  2. Place butter & sugar in a whipping machine bowl & cream together using the paddle.
  3. Add eggs & mix until the sugar dissolves completely.
  4. Slit & scrape the vanilla pod, put the vanilla caviar in the machine bowl.
  5. Mix milk, vinegar, red colour & cooking soda in a bowl.
  6. Add it to the egg mixture & mix on slow speed until well combined.
  7. Sieve refined flour, cocoa powder & baking powder in a bowl.
  8. Add the dry ingredients to the egg mixture & mix suitably.
  9. Pour the batter into a greased & lined baking tin & bake at 180°C for 35 mins or until done.
  10. Remove the baked red velvet sponge from the oven & leave it on a cooling rack until completely cooled.
  11. Demould the sponge from the cake tin & keep aside for further use.
  13. CHEESE FROSTING
  14. Whip Rich's Niagara Farms Gold until soft peak consistency.
  15. Soften cream cheese in a bowl & add hung curd.
  16. Mix suitably & fold in whipped Rich's Niagara Farms Gold.
  17. Mix properly & keep aside.
  19. RED FRUIT TRUFFLE
  20. Chop white chocolate and keep it aside in a mixing bowl.
  21. Take liquid Rich's Cremagic and red fruit puree in a cooking pan.
  22. Place it on the flame & heat on medium heat until Rich's Cremagic starts to boil.
  23. Pour boiling Rich's Cremagic over chopped white chocolate and mix until the chocolate dissolves completely.
  24. Transfer the red fruit truffle to a bowl & keep aside to cool down completely.
  26. RED FRUIT CREAM
  27. Thaw Rich's Niagara Farms Gold in the refrigerator (2°C to 7°C) for 24 to 36 hrs before whipping.
  28. Take liquid Rich's Niagara Farms Gold and whip using a hand whipping machine at high speed.
  29. Whip until the product is soft but reaches firm peak consistency.
  30. Mix the red fruit truffle and whipped Rich's Niagara Farms Gold properly.
  31. Keep the prepared red fruit cream aside for cake layering.
  33. MIRROR GLAZE
  34. Boil Rich's Cremagic & Rich's Nugel Neutral in a saucepan.
  35. Pour over chopped white chocolate.
  36. Mix using a spatula until the white chocolate dissolves completely.
  37. Strain through a fine sieve & add red food grade colour.
  38. Mix suitably & keep aside for further application.
  40. CAKE ASSEMBLING
  41. Thaw Rich's Niagara Farms Gold in the refrigerator (2°C to 7°C) for 24 to 36 hrs before whipping.
  42. Take liquid Rich's Niagara Farms Gold and whip using a hand whipping machine at high speed.
  43. Whip until the product is soft but reaches firm peak consistency.
  44. Trim and cut the red velvet sponge into three layers.
  45. Soak each layer properly with Rich's Sweetmate.
  46. Pipe red fruit cream over the soaked layer alternately, leaving space in between.
  47. Pipe cheese frosting in the remaining space & place the second layer of red velvet sponge.
  48. Repeat the process and assemble a three-layer cake.
  49. Finish the layered cake with Rich's Niagara Farms Gold & keep it inside the refrigerator.
  51. DECORATION
  52. Remove the cake from the refrigerator & place it on a turntable.
  53. Take mirror glaze in a bowl and melt at 40°C.
  54. Temper the mirror glaze until the temperature reaches between 33°C and 35°C.
  55. Pour the tempered mirror glaze over the finished cake & give a marble effect with Rich's Nugel White.
  56. Decorate with chocolate garnish.

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