Assorted Nut Torte


6-8 people

7-8 inch cake

Prep Time:
40 min

Cook Time:
2 hr

Almond Dough

WeightIngredientProduct Code
125 gmRedMan Unsalted Butter68328
40 gmRedMan Ground Almond901
30 gmRedMan Icing Sugar9793
1 nosRedMan Whole Egg12088
190 gmRedMan Plain Flour1242


  1. Put all ingredients into the mixing bowl and mix to a dough
  2. Take out and keep in the fridge for 1 hour before use

Nut Filling

WeightIngredientProduct Code
150 gmRedMan Honey56144
80 gmRedMan Glucose66039
3 nosRedMan Whole Egg12088
60 gmRedMan Brown Sugar1405
1 TspRedMan Vanilla Essence67722
60 gmRedMan Roasted Whole Almond65530
50 gmRedMan Pistachio59350
50 gmRedMan Walnut12455
50 gmRedMan Macadamia67547


  1. Warm the honey and glucose together
  2. Mix the egg, vanilla and brown sugar together
  3. Mix the step 1 and step 2 together
  4. Take out dough and roll to ¾ cm thick
  5. Put on the round 7″ mould
  6. Put all the nuts into it and pour in the filling
  7. Bring to the oven and bake at 180C for 25 to 30 mins
  8. Take out and put on the rack


Blueberry and Raspberry Cheesecake


8-10 people

7 inch cake

Prep Time:
40 min

Cook Time:
3 hr

Biscuit Base

WeightIngredientProduct Code
100 gmGullon Digestive Biscuit56909
40 gmRedMan Unsalted Butter68328
1½tbspRedMan Fine Sugar1416


  1. Blend biscuit to a coarse texture, put into a bowl
  2. Add in the balance ingredients and mix well
  3. Pour into 7″ cake tin, spread it evenly and press it firm

Cheese Filling

WeightIngredientProduct Code
200 gmRoyal Victoria Cream Cheese67061
70 gmRedMan Fine Sugar1416
3 nosRedMan Egg Yolk12088
80 gmMillac Whipping Cream (A)1417
200 gmMillac Whipping Cream (B)1417
1 tbspRedMan Gelatine Powder9887
3 tbspHot Water
80 gmRavifruit Frozen Raspberry Puree50472
80 gmRavifruit Frozen Blueberry Puree50480


  1. Mix the cheese and sugar until creamy
  2. Add in the egg yolk and mix well
  3. Boil whipping cream (A) and add into the cheese mixture
  4. Whip the cream (B) to soft peak and fold into the above mixture
  5. Dissolve the gelatine in hot water and add into it
  6. Divide the mixture to 2 portion and add each puree into the mixture
  7. Scoop the blue berry mixture into the ready cake ring
  8. Put a layer of sponge cake on it
  9. Scoop all the balance raspberry filling and level it
  10. Keep inside the freezer and let it set for 2 hours
  11. Take out and put the glaze on it and put it back in the freezer and let it set again for about 15 minutes.

Raspberry Glaze

WeightIngredientProduct Code
150 gmRavifruit Raspberry Puree50472
30 gmRedMan Fine Sugar1416
1/2 tspRedMan Gelatine Powder9887
50 gmWater


  1. Boil the water, sugar, raspberry puree together
  2. Add in the gelatin and stir until dissolve
  3. Let it cool and you pour on the cake


Christmas Log Cake

Cakes Christmas 

6 people

10 inch cake

Prep Time:
45 min

Cook Time:
2 hr


WeightIngredientProduct Code
6 nosRedMan Whole Egg12088
120 gmRedMan Fine Sugar1416
12 gmRedMan Sponge Gel14005
120 gmRedMan Cake Flour1208
1 tbspRedMan Trehalose66037
1½ tbspWater
100 gmRedMan Unsalted Butter68328


  1. Put all ingredients into mixing bowl except the butter
  2. Whip at high speed until double in volume
  3. Then add in the butter and mix well
  4. Pour the mixture on a baking tray and spread evenly
  5. Bring to the oven and bake at 190C for 15 minutes
  6. Take out and put on the rack

Gula Melaka Filling

WeightIngredientProduct Code
80 gmSunflower Gula Melaka9900
200 gmMillac Whipping Cream1917
1½ tspRedMan Gelatine Powder9887
2 tbspHot Water


  1. Melt gula melaka and let it cool
  2. Whip the cream to semi foam and add in the gula melaka ad whip to firm
  3. Dissolve the gelatine powder into hot water and add into it


WeightIngredientProduct Code
50 gmRedMan Honey56144
150 gmRavifruit Pineapple Puree50660
1½ tspRedMan Gelatine Powder9887
50 gmWater


  1. Boil the honey, pineapple puree and water
  2. Add in the gelatin and stir until dissolve
  3. Put into a rectangular mould and let it set in the freezer

Procedure of filling

  1. Take out the sponge from the tray
  2. Spread the gula melaka filling on it
  3. Put the jelly on top of it
  4. Roll to a swiss roll and keep in the freezer to set
  5. Take out and cut to a log cake shape
  6. Whip the topping cream and spread on the cake and decorate with christmas decor on it


Matcha Red Bean Cream Cake


8-10 people

7 Inch Cake

Prep Time:
30 min

Cook Time:
1.5 hr

Matcha Sponge

WeightIngredientProduct Code
6 nos.RedMan Whole Egg12088
125 gmRedMan Fine Sugar1416
10 gmRedMan Sponge Cake Stabilizer14005
1 TbspWater
160 gmRedMan Cake Flour1208
120 gmRedMan Unsalted Butter (melted)68328
1 TbspRedMan Matcha Powder67707


  1. Put the egg, sugar, sponge cake stabilizer, water and flour into the mixer and whip up to 2½ time the volume.
  2. Dissolve the matcha powder with 2 tbsp water and add into the egg mixture and mix well.
  3. Add in the melted butter and mix well.
  4. Pour the ready mixture on the tray and bake at 180°C for 15-20 minutes.
  5. Take out and let it cool.


WeightIngredientProduct Code
350 gmMillac Whipping Cream1917
60 gmRedMan Fine sugar1416
200 gmTomizawa Azuki Red Bean100553
1 TbspOjinotsuyu Matcha Powder60429
3 TbspHot Water


  1. Put the whipping cream and sugar into the mixing bowl
    and whip until semi firm.
  2. Dissolve the matcha powder with a hot water and add into it and mix well.


  1. Cut the sponge cake to 3 pieces, put 1 piece on the cake board.
  2. Pipe the filling on it and sprinkle with red bean.
  3. Put the second sponge and pipe the filling on it, sprinkle with red bean.
  4. Lastly, put the last sponge on it and press slightly. Coat the whole cake with the balance cream.
  5. Keep the cake in the fridge to let it set.
  6. Take out and dust with some matcha powder.
  7. Keep in the fridge and ready to serve.


Mont Blanc Chestnut Shortcake


7 inch Round Cake

Prep Time:
2 hr

Cook Time:
30 min

Genoise Sponge

WeightIngredientProduct Code
3 no.RedMan Egg12088
96 gmRedMan Fine Sugar1416
15 gmRedMan Honey56144
30 gmConaprole UHT Full Cream Milk57095
90 gmRedMan Cake Flour (Sifted)1208
30 gmClement Fauguer Chestnut Puree63290
5 gmRedMan Butter (Melted)68328


  1. Melt the butter in a microwave, then stir in the chestnut puree.
  2. Whisk up the egg, sugar and honey until thick ribbon consistency.
  3. Microwave the milk until warm and slowly whisk it into the egg mixture.
  4. Gently fold in the sifted flour followed by the melted butter.
  5. Pour the batter into a 6 inch baking tin and bake at 165 degree celsius for about 20 to 25 mintues.

Soaking Syrup

WeightIngredientProduct Code
75 gmRedMan Fine Sugar1416
150 gmWater


  1. In a pot, bring the sugar and water to a boil.
  2. Transfer the syrup into a bowl and set aside to cool completely before use.

Chantilly Cream

WeightIngredientProduct Code
500 gmGrand Fermage 35% Whipping Cream58611
50 gmRedMan Icing Sugar1410


  1. In a stand mixer, whisk up both ingredients until soft peaks.
  2. Keep the chantilly cream chilled before use.

Chestnut Cream

WeightIngredientProduct Code
200 gmClement Fauguer Chestnut Puree63290
20 gmGrand Fermage 35% Whipping Cream58611
20 gmRedMan Icing Sugar1410
1 tspRedMan Vanilla Extract64732


  1. Combine all the ingredients into a stand mixing bowl.
  2. Beat using a paddle attachment until combined.
  3. Pass the chestnut cream through a sieve to get rid of any large chestnut bits.
  4. Transfer 1/3 into a piping bag with a Mont Blanc piping tip and the other 2/3 in a bowl. Leave in the fridge to chill for at least 30 min.
  5. Pipe the chilled chestnut cream onto a tray lined with baking paper. Use a 8cm cookie cutter to mark a circle of chestnut cream then place in the freezer to harden. Once frozen, remove gently and place on finished shortcake to decorate.


  1. Slice the sponge into 3 even layers.
  2. Place the sponge onto a turntable and brush lightly with syrup.
  3. Whisk up a portion of the whipped cream until stiff peaks, and spread an even layer onto the sponge.
  4. Spread half of the chestnut cream onto the cream and sprinkle some roasted chestnuts.
  5. Spread a thin layer of the stiff cream on top.
  6. Place the 2nd layer of sponge on top and brush lightly with syrup.
  7. Repeat steps 3 to 5 again.
  8. Crumb coat the entire cake with the stiff whipped chantilly cream.
  9. Using the soft peak whipped chantilly cream, coat the entire cake.
  10. Decorate with the decorative chestnut cream disc and whole chestnuts.


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