Red Lotus Travel Cake - Chinese New Year Special Recipe

Lotus & Nut Travel Cake

Ingredients:

• 270g Unsalted Butter

• 200g Sugar

• 25g Glucose

• 20g Tulip White Compound (Melted)

• 100g White Lotus Paste (No Added Sugar)

• 240g Eggs

• 2.5g Salt

• 7g Vanilla Essence

• 290g Cake Flour

• 6.5g Baking Powder

• 2g Baking Soda

• 132g Full Cream Milk

• 30g Roasted Walnuts

• 40g Roasted Almond Slivers

• 30g Roasted Whole Almonds

• 40g Roasted Pumpkin Seeds

• 40g Roasted Sunflower Seeds

Instructions:

1. In a mixing bowl, cream the butter, glucose, and sugar until light and fluffy.

2. Soften the lotus paste in the microwave for 20 seconds. Gradually add the melted white chocolate and the softened lotus paste into the butter mixture.

3. Gradually add the eggs and vanilla essence, beating well after each addition to ensure a smooth emulsion.

4. In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt.

5. Fold the dry ingredients into the wet mixture until well combined.

6. Gradually stir in the milk, then fold in all the roasted nuts and seeds.

7. Cover the bowl and let the batter rest in the fridge for 24 hours.

8. Preheat the oven to 165°C. Grease and line a cake tin with parchment paper.

9. Pour the batter into the tin. Bake at 165°C for 30 minutes, then reduce the heat to 140°C and bake for another 15–18 minutes.

Jasmine Dark Chocolate Ganache

Ingredients:

• 100g Cream

• 4.5g Jasmine Tea Leaves

• 100g Tulip Dark Chocolate Compound

• 10g Glucose

• 10g Unsalted Butter

Instructions:

1. Heat the cream and infuse with the tea leaves for 20 minutes.

2. Strain the cream and pour it over the chopped dark chocolate.

3. Add the glucose and unsalted butter.

4. Use a hand blender to emulsify until smooth.

Jasmine Whipped Ganache

Ingredients:

• 100g Cream (1)

• 4.5g Jasmine Tea Leaves

• 100g Tulip White Compound

• 4g Gelatine Powder (bloomed with 20g iced water)

• 200g Cream (2)

Instructions:

1. Heat Cream (1) and infuse with the tea for 20 minutes.

2. Strain and pour over the white chocolate; mix well to form a ganache.

3. Add the melted bloomed gelatin and stir until combined.

4. Stir in the cold Cream (2).

5. Cover with plastic wrap (touching the surface of the cream) and rest in the fridge overnight.

6. Whip to the desired consistency when ready to assemble.

Red Chocolate Coating

Ingredients:

• 300g Tulip White Compound

• 100g Sunflower Oil

• Oil-based red food coloring (to taste)

Instructions:

1. Melt the chocolate.

2. Stir in the sunflower oil and red food coloring.

3. Blend until the color is completely uniform.

Assembly

1. Pipe the jasmine dark chocolate ganache into the center of the travel cake.

2. Freeze briefly to set.

3. Pipe the jasmine whipped ganache into a firecracker mold (or shape) and freeze until solid.

4. Place the frozen whipped ganache on top of the cake.

5. Ensure the red chocolate coating is at 35°C, then coat the cake.

6. Finish with chocolate decorations.