Recipes
  • Triple Treat Cake
  • Triple Treat Cake
  • Triple Treat Cake

Triple Treat Cake

Triple Treat Cake is an indulgent layered dessert made with soft vanilla sponge, vanilla bean custard, cheesy fruity cream, Rich's Whipping Topping Gold and Rich's Sweetmate. Finished with colourful mirror glaze, candied fruits and chocolate garnish, this cake combines creamy, fruity and rich flavours with an elegant decorative finish.

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SERVES 10

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COOKING TIME

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DIFFICULTY Medium

FEATURED PRODUCTS

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  1. VANILLA BEAN CUSTARD
  2. 75 ml Milk
  3. 5 g Vanilla Custard Powder
  4. 1 g Vanilla Pod
  6. CHEESY FRUITY CREAM
  7. 75 g Rich's New Niagara Farms
  8. 35 g Cream Cheese
  9. 30 g Hung Curd
  10. 80 g Vanilla Custard
  11. 15 g Orange Zest
  13. MIRROR GLAZE
  14. 50 g Rich's Cremagic
  15. 10 g Rich's Nugel Neutral
  16. 60 g White Chocolate
  18. CAKE ASSEMBLING
  19. 150 g Rich's Whipping Topping Gold
  20. 150 ml Rich's Sweetmate
  21. 350 g Vanilla Sponge
  22. 220 g Cheesy Fruity Cream
  23. 50 g Assorted Candied Fruits
  25. CAKE GLAZING & DECORATION
  26. 30 g Rich's Nugel White
  27. 120 g Mirror Glaze
  28. 1 ml Purple Food Grade Colour
  29. 1 ml Red Food Grade Colour
  30. 1 ml Yellow Food Grade Colour
  31. 20 g Chocolate Garnish
  1. VANILLA BEAN CUSTARD
  2. In a heavy-bottomed stainless-steel saucepan, take milk & add vanilla custard powder, mix until mixture is lump free.
  3. Slit & scrape vanilla pod, put vanilla caviar in the milk.
  4. Cook the mixture over low to medium heat until thick custard consistency.
  5. Transfer milky vanilla custard in a mixing bowl & allow it to cool down completely.
  6. Keep aside for further use.
  8. CHEESY FRUITY CREAM
  9. Whip Rich's New Niagara Farms and fold in cream cheese.
  10. Add hung curd and add candied fruit and orange zest to mixture.
  11. Mix properly & keep aside for further application.
  13. MIRROR GLAZE
  14. Boil Rich's Cremagic & Rich's Nugel Neutral in a saucepan.
  15. Pour over chopped white chocolate.
  16. Mix using spatula until white chocolate dissolves completely.
  17. Strain through fine sieve & keep aside for further application.
  19. CAKE ASSEMBLING
  20. Thaw Rich's Whipping Topping Gold in the refrigerator (2°C to 7°C) 24 hr to 36 hrs before whipping.
  21. Take liquid Rich's Whipping Topping Gold and whip using a hand whipping machine at high speed.
  22. Whip until the product is soft but firm peak consistency.
  23. Trim and cut the vanilla sponge into three layers. Chop assorted candied fruits & keep aside.
  24. Soak each layer properly with Rich's Sweetmate.
  25. Spread cheesy fruity cream over soaked layer & sprinkle chopped assorted candied fruit.
  26. Repeat the process and assemble a three-layer cake.
  27. Finish the layered cake with Rich's Whip Topping Gold and keep it inside the refrigerator before glazing.
  29. CAKE GLAZING & DECORATION
  30. Divide Rich's Nugel White into three equal parts & add one food grade colour in each part.
  31. Mix properly & keep aside.
  32. Take mirror glaze in a bowl and melt at 40°C.
  33. Temper mirror glaze until temperature reaches between 33°C to 35°C.
  34. Pour tempered mirror glaze on the finished cake & give mega effect with coloured Rich's Nugel White.
  35. Decorate with chocolate garnish.

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