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Red Velvet tray bake

This American classic is made of two thick layers of red velvet, made with the ‘red velvet cake mix’.After cooling, a layer of raspberry jam is spread on top, followed by cheesecake made from 'fond cream cheese'. Recipe for a tray of 53 x 32.5 cm. Note: 3 trays are needed in preparation. Every day, fresh pastries in the showcases of pastry shops: very tasty, a feast for the eyes, but also labor-intensive to create. However, the working methods of pastry chefs and patissiers are very efficient. For example, tray bakes are prepared over several days. The different layers are assembled and frozen to be thawed daily and, if desired, (whipped) cream and fruit can be added to serve fresh each day. It is also wise in the kitchen to think like a pastry chef and work like a chef. Prepare the 'trays' and cut them for coffee and tea as pastries. For service, cut into smaller pieces as part of the dessert. Pastry chef Romy Uijen from Dawn Foods takes you through four different preparation methods of tray bakes and their applications in both pastries and desserts.

Ingredients

225gOil
700gDawn red velvet cake mix
330gEgg
100gWater
140gSugar

300gDawn fond quark
300gWater
300gCream cheese
1500gWhipped cream

Raspberry coulis
Fresh fruit
White chocolate ice cream

Preparation

  1. Mix all ingredients with a paddle at medium speed for 3 minutes.
  2. Pour 750 grams of batter per tray over two trays.
  3. Cool down and freeze.

  1. Mix the fond with the water.
  2. Add cream cheese and whipping cream and mix with a whisk on the lowest speed for 4 minutes.
  3. Place baking paper in a tray of 53 x 32.5 cm and put one layer of red velvet on it.
  4. Pour the cheesecake on top and place another layer of red velvet on top, then freeze.

  1. Cut the red velvet into wedges of 5 x 11 cm and finish with fresh fruit and, if desired, white chocolate shards.

  1. Cut the red velvet into slices of 4 x 4 cm and lay them flat on the plate.
  2. Use a raspberry coulis, fresh fruit, and some flower petals to finish.
  3. Crumble the red velvet trimmings and spread over the plate.
  4. Optionally serve with a quenelle of white chocolate ice cream.