CAKE RED VELVET. STEP BY STEP TO A COMPLETE CAKE
CAKE RED VELVET.
To prepare it, we will need:
For a biscuit:
360 g of flour
360 g of sugar
250 g kefir (2.5% fat)
220 g of butter
2 eggs
15 g of cocoa
10 g of baking powder
10 g red food dye
1 tsps of soda
salt pinch
For cream:
500 g cream cheese
250 g cream (30% fat or more)
100 g sugar powder
For a confit (optional):
250 g fruit puree (or 170 g fresh (or frozen) berries and 50 g sugar)
8 g of gelatin
48 g of water
At first we will prepare a biscuit.
For this purpose we heat the oven up to 170 degrees Celsius.
Kefir is mixed with red food dye. I use a gel food dye.
In one dish we combine all loose ingredients: flour, disintegrant, cocoa, salt and soda.
Softened butter is whipped with sugar for 5 minutes until lush. One at a time we introduce eggs continuing to beat. In total, it 'll take another 5 minutes.
Add half of the painted kefir. Carefully we mix.
Then we pour half of the bulk products. Then we add the remaining kefir. At the end we pour the remaining bulk ingredients. We mix it well.
Dough is divided into two parts and baked in two molds or in one in two stages. This volume of products is designed for a mold with a diameter of 18 cm. Bake the biscuit at 170 degrees Celsius for 55 minutes. We do not open the oven during the baking process. Readiness is checked with a wooden stick of minutes 10-15 before the end of baking. It must remain dry and clean.
The ready biscuit is cooled on the screen and removed into the refrigerator, wrapping with tape, for at least 4 hours (it is better to leave overnight).
The next day we'll split the biscuit into layers.
I do it with the usual big knife. I put under the knife a support, in the form of a book and mark the height of the future root, a little cutting the biscuit. Then I put the book away and continue to rotate I deepen the knife, gradually approaching the middle. I constantly control the position of the knife relative to the table. As a result, we get a perfectly flat cake layer. Repeat this procedure for subsequent layers. I have 6 cake layres, four of which I will use in a cake. Another layer will go to the topping. You can use all cake layers or make fewer layers by increasing the height.
One of the layers is finely covered (if necessary you can use a coffee grinder) and leave in the room to dry.
The classic Red Velvet cake does not provide for confit in its composition. But I decided to diversify it and add a layer of plum jelly.
I use already finished fruit puree, but you can easily and quickly cook puree at home. For this purpose 170 g of frozen or fresh berries are mixed with 50 g of sugar and put on fire, brought to boiling, punched with a blender and, if necessary, screened through a sieve. And puree is ready.
Gelatin is soaked in cold water and left until swelling. Then swollen gelatin is dissolved in microwave or in water bath. We put the ready puree on the fire and heat it, but we don't boil it.
We remove from the fire and add gelatin. We carefully interfere that gelatin is evenly distributed. The bottom of the cooking ring is tight with food film and poured into it our puree. Send to the freezer for a few hours, the confit should become dense. The diameter of the confit should be 2 centimeters smaller than the base cake layer, so it is possible to use a 16 cm diameter shape or cut the confit after solidification to the desired size. Confit trimmings can be used in the interlayer between the cake layers.
Now let 's make cake cream.
Cold cream is whipped with sugar powder to stable peaks. Sugar powder is poured gradually, in parts. Carefully mix with cream cheese (you can do it manually or at the first speed of the mixer). That's it - the cream is ready. Cover it with film and remove it in the refrigerator until the cake is assembled.
The composition "Easy Lemon" belongs to the artist Kevin MacLeod. License: Creative Commons Attribution (https://creativecommons.org/licenses/....
Original version: http://incompetech.com/music/royalty-... isrc=USUAN1200076.
Performer: http://incompetech.com/