Red Velvet Mousse Cake(Fusion Entermet-(Tender Coconut Filling, Black Raspberry Jelly And Red Velvet Cake as Base)

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Red Velvet Mousse Cake(Fusion Entermet-(Tender Coconut Filling, Black Raspberry Jelly And Red Velvet Cake as Base)


Cooking Time

Preparation Time :24 Hr 0 Min

Cook Time : 1 Hr 0 Min

Total Time : 25 Hr 0 Min


Serves : 12
  • Ingredients for 1/2 kg red velvet cake(Base)

  • Butter 60 grams

  • Powdered sugar 150 grams

  • Egg 1

  • All purpose flour 125 grams

  • Vanilla essence 1 teaspoon

  • Baking powder 2.5 gram,baking soda 2 grams

  • Cocoa powder 15 grams

  • Salt 1 gram

  • Milk 125 ml

  • Vinegar 2.5 ml (non fruit vinegar)

  • Red colour required as per the darkness (1/2 teaspoon)

  • Ingredients for tender coconut cream Cheese Mousse filling 1/2 kg(Filling)

  • Coconut milk 125 ml

  • Condensed milk 80 gram

  • Gelatin 25 gram

  • Whipping cream to 275 grams

  • Fresh tender coconut flesh 1 coconut

  • Cream cheese 100 grams

  • Tender coconut water 50 ml

  • Ingredients for black Raspberry Jelly 1/4 kg (Insert)

  • Black Raspberry Puree 75 grams

  • Caster sugar 25 grams

  • Gelatin 4 grams

  • For Garnish liquid gulcose 50 grams

  • Edible pink coco spray 100 ml


  • Components : Red velvet cake for Base, Tender coconut cream cheese mousse for Filling,Black Raspberry Jelly for insert, Cocoa butter spray finish and decoration sugar Garnish.
  • Method for preparing red velvet cake
  • Cream butter and sugar together with the hand mixer till pale in colour . Add egg and whisk well. Add vanilla essence and blend well.
  • Sift baking powder, baking soda ,salt and cocoa powder well and set aside.
  • Take a non grease bowl containing milk, add vinegar and let it stand for a couple of minutes . It will curdle and become buttermilk.
  • To the creamed mixture fold in the sifted dry ingredients little at a time . Fold in alternately with buttermilk until the batter is uniform and smooth without any lumps.
  • Add required amount of red colouring to achieve the red coloring to achieve the red velvet colour. Preheat oven to 170 degree centigrade .Bake for about 15 minutes or skewer inserted in the cake comes out clean
  • Method for preparing Tender Coconut Cream Cheese Mousse ( Filling )
  • Bloom the gelatin in some Cold Water .Bring the coconut milk to a boil with condensed milk.
  • Add the bloomed gelatin and mix well to dissolve the gelatin.
  • once cool down to warm heat , fold in whipped cream and the beaten cream cheese to make mousse for to set in moulds.
  • Bloom the gelatin .Boil the black raspberry puree with caster sugar and add the bloomed gelatin and mix well until it dissolve.
  • Pour the jelly mix into prepared moulds and set it in fridge overnight.
  • Assembly
  • Prepare Jelly /insert first and freeze.
  • Grease the ring and cling wrap on one side of the jelly mould.
  • Cut the cake according to the Silicon mould shape and to the shape of the jelly ring.
  • To Set
  • Take any silicone mould as per your wish .Wipe the mould cleanly.
  • Pour the tender coconut Mousse as a first layer ,insert the Jelly by gently pushing inside . Pour the mousse filling and cover the jelly.
  • Above place the base red velvet cake.
  • Keep it in the fridge and let it set. Once set put it in the freezer to set rock hard .It takes over night to form rock hard.
  • Demould the red velvet Mousse cake and spray it with cocoa spray( edible pink colour )and garnish it with sugar Garnish.
  • Take liquid glucose in a small ball shape and spread flat on a silpat . Add edible pink colour to it and bake it for 170 to 180 degree centigrade for 10 to 15 minutes .Beautiful sugar decorations are ready to top the Red Velvet Mousse Cake.
  • The cross section of red velvet Mousse cake contains complimenting flavours of Tropical fruit (Tender coconut flesh, Tender coconut water)Whipped cream, Cream cheese Mousse as Filling , Black Raspberry jelly as insert and Red Velvet Cake as base . This Fusion Red Velvet Mousse Cake (Entermet) can be served as a dessert.