Materials:
- red velvet cake
- cream with vanilla ice filling + vanilla cookie flavor
- blueberry filling 60
- fresh blueberries
- fresh mint
Red velvet cake:
- 1 kilo of red velvet cake
- 350 gr. Egg
- 300 gr. Sunflower oil
- 250 gr. Water
Place all the ingredients in a mixer with the paddle attachment and beat on low speed for 5 minutes. Place 800g of the mixture on a baking sheet (60×40) lined with parchment paper. Spread over the entire surface of the wax paper using a palette knife. Bake at 190 degrees Celsius for 9 minutes. Allow to cool and then make hearts with a cupcake of your choice.
Ice filling vanilla:
- 1 kg ice filling vanilla
- 2 kg of 35% cream or vegetable cream
- 60 g chocolate biscuit flavour (optional)
Add all the ingredients to the mixer and whisk until the mixture thickens. Transfer to a pastry bag with a straight piping bag.
Composition:
Make 1 red velvet heart and top with buttons with the vanilla ice filling. Then with a spoon put blueberry filling 60 in several places. Repeat 3 more times. On the last layer garnish with fresh blueberries and mint.
