Red Velvet Brick Cake

Red Velvet Brick Cake (410g–430g)
— I’ve never seen such a peculiar size before… —
This cake was inspired by the currently trending Turkish chocolate cakes!

It’s still being produced in small quantities, making it hard to find even locally. 

Here’s a brief introduction to the product:
It’s a buttercream-based cake filled with cherry compote.
The buttercream is made using a special type of gourmet butter that contains 1% more milk fat than regular gourmet butter.
I personally don’t like the greasy taste of typical buttercream, so I made sure this version tastes delicious and not overly buttery.

The cherry compote inside is made from Morello cherry purée.
The cake base is a dacquoise sheet that pairs perfectly with the rich buttercream.
Rather than being overly soft and fluffy, it has a dense yet moist texture thanks to the generous amount of almond powder.

Although it looks heavy and super sweet, I’ve perfected the sugar balance — so you can enjoy it without feeling overwhelmed.

It’s quite large… It’s hard to finish in one sitting, so I recommend portioning it and storing it in the freezer or refrigerator.
If you plan to finish it within 2 days, keep it refrigerated. Otherwise, please freeze it!