Red Velvet small layer cake.
Mix Tegral Satin Crème Cake Red Velvet, eggs, and water until homogeneous. Add oil and mix slowly until homogeneous. Bake at 180°C for 30 mins. Cut into 2 layers of small round shape, fill with white chocolate filling and stack with another cake layer and apply again a thin layer on top and glaze with Magnifier Neutral.
White chocolate filling
Heat 50g Ambiante and fresh milk, add egg yolk, mix well. Add melted Carat Coverlux White, mix well. Fold in whipped remaining 200g Ambiante and fresh cream.