MATERIALS
- 1000 g. RED VELVET mix
- 225 g sunflower oil
- 225 g butter 82% melted
- 450 g. Eggs
- 100 g. Water
- 100 g. Pastry flour
- 100 g Aegina pistachios
- 100 g. Blueberry filling 60
EXECUTION
- Place the RED VELVET mixture, sunflower oil, 82% melted butter, eggs, water and flour in the mixer and mix on slow speed for 5 minutes.
- Add the pistachio and mix for 1 minute more.
- Put half the amount in the cake tin and use a pastry bag to place lines of blueberry filling 60 and top with the remaining amount of red velvet cake.
- Bake at 160-170 degrees Celsius for a time depending on the type and weight of the product and the type of oven.
- Coat the cake with CHOCOVER WHITE and optionally sprinkle with a sprinkle of RED VELVET CAKE.
