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For the last couple of months, me and my friend (check out our  web: http://creamandcrumbcakes.com/) have been quite busy with our cake order for wedding and some birthdays celebration. 

That is why it took me quite sometime till I got my time to try out new recipes. And since Christmas is still few weeks ahead, it is not too late yet to post a series of cake recipes that for your Christmas dinner.

This cake recipe that I’m going to share is actually an accidental trial. It all started with the left over from red velvet cake that I had from trimming off the wedding cake. It was a 4 tier wedding cake, so I got a lot of extra from the trimmings. I wanted to throw it away, but the cake was so moist and yummy,  I didn’t have the heart to scrap it.

So I decided to make it into a deconstructed red velvet cake (because all i have was left over trimming) with some greek yogurt mousse and speculoos crumbles. It turned out to be one of my husband favorite cake – and he doesn’t even like red velvet cake.

If you are bored with the plain old red velvet cake – give this greek yogurt mousse at try and replace that old style cream cheese frosting with this.  Top it with crumbly speculoos/cookie butter … I’d say you will fall in love with red velvet cake all over again ;).

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Red velvet cake recipe: Get it from smitten kitchen

Yield : 8 inch cake

Yogurt mousse and cookie crumble

Things you need:

Yogurt mousse

  • 3 gelatine sheets
  • 30 g water
  • 110 g caster sugar
  • 2 egg yolks
  • 250 g greek yogurt
  • 315 g double cream – whipped to soft peak
  • 100 gr of raspberry cream

Cookie Crumble:

  • 150 gr speculoos
  • 60 gr butter – soften
  • 40 gr sliced almond

Things you need to do:

Make the cookie crumble. Pre-heat your oven to 150 C. Line your baking tray with baking paper. Crush the speculoos into crumble, add in the butter and almond. Mix well (it will be like a lump).  Spread the cookie crumble evenly in a baking tray. Bake the crumble for 15 mins or until dry. Set aside.

Make the mousse. Soak the gelatine in a cold water for 20 mins or until soft.

Place water and sugar into a pan and bring to 121 C. Using standing mixer – whip attachment, slowly mix the egg yolk. Then pour in the sugar syrup slowly- increasing the mixer speed as you do so. Whip until thick.

Put the yogurt in a big bowl. Dissolve the gelatine by heating it in a microwave and add into the yogurt. Mix in the yogurt into the egg mixture, then gently incorporate the whipped cream. Put it in the piping bag to help the assembling part.

Assembly the cake. If you want deconstructed look, well you can arrange as messy as you like  :p…just make sure that you let the mousse to set in the fridge before you serve it.

For the classic look, cut your red velvet cake into 3 layers with about 1/2 inch in thickness (8 inch diameter). Use a 8 inch spring form to assemble. Put the first cake on the bottom of the tin. Then thinly spread the raspberry cream on top of the cake, and pipe the yogurt mousse to cover the cake. Put the second layer cake and repeat the steps until you get all cake layers assembled nicely. Make sure that the last layer on the top is the yogurt mousse. Once all are set, sprinkle the cookie crumble on top of the yogurt mousse. Put the cake in the fridge for 3-4 hours to set.

Once the cake is hard enough, you can take it out from the spring form and serve it!

Note: If you want the cake to be all covered by the yogurt mousse, cut the cake into a smaller diameter. If you use 8 inch spring pan, you can cut the cake into 7 inch diameter – then you can pour the mousse to cover the sides.