Sponge Cake

• Whisk vegetable oil, egg, water, and Krater Red Velvet Cake Mix in a mixing bowl at high speed for 3 minutes.
• Fill the mixture in a 24cm circular tray, and bake in a preheated convection oven 45 minutes at 155°C. Bake in a masonry oven at upper temperature 180°C and base temperature 170°C .

Cream

• Whisk Krater Golden Cream, Krater Whipping Master Cream, and water for 2 minutes at medium speed, and 5 minutes at high speed, and then refrigerate for 30 minutes.
  

Decoration

• Melt Krater Pink Chocolate Ganache Sauce at 35°C in a bain-marie to get the required consistency.

Cut the cake baked in the circular tray into three layers, and spread the filling evenly over each layer, and cover all over the cake. Let it rest at 4°C for 45 minutes, and coat it with melted Pink Chocolate Ganache, and decorate it with grated pink chocolate, and serve.