Cake "Red Velvet"
We tell how to cook an unusual and incredibly delicious dessert - cake "Red Velvet". This dish will surely please your guests and will surely decorate any holiday table.
- Preparation time:2 hours
- Cooking time:30 minutes
- Flow temperature:Room temperature
- Processing Type:Baking
- Occasion:Romantic dinner
- Season:year round
Step 1.Prepare the dough for the cake layers.
First, prepare the cake.
Remove the oil from the refrigerator in advance, it should be at room temperature.Put it in a bowl and beat with a mixer for a minute. Then add powdered sugar and beat with a mixer. The mass should be like a light cream.
Then add the eggs, as well as vanilla extract or vanilla sugar (in this case it is permissible, because the dough will be subjected to heat treatment). After carefully beat with a mixer.
Sift flour with cocoa and add to dough. Pour salt and soda there. Mix well again.
Step 2.Add food dye to dough.
After we add kefir with dye to dough. Beat with a mixer.
At this stage, you can estimate the color saturation. And if necessary, add more dye. Note that after baking, the color may become slightly dimmer.
Step 3.We bake cakes.
It is better to bake each cake separately, rather than cut one large one. Then the middle will be baked, and the edges are not burnt. In addition, when cutting a large cake, it will begin to crumble. When assembling the cake, getting into the cream, these crumbs spoil the appearance.
If you want the cake to be the same in height on the cut of the cake, the easiest way is to use scales.Weigh the finished dough, subtract the weight of the bowl (for this, before cooking, do not forget to weigh and record it), and divide the resulting number by the number of cakes you want to get.
Pre-lubricate the form with butter, and sprinkle with a small amount of flour. So the cake will be easier to get after baking, and you do not damage it by taking out. Using a scale, measure the required amount of dough.
Bake the cake should be in the oven, preheated to 180C, about 20 minutes. Each oven bakes a little differently. As accurately as possible, you will be able to determine only by experience. Toothpick should come out from the middle of the cake dry. The cake itself should be elastic and slightly springy when pressed. Oven mode should be - "top-bottom." Additional convection is not used, it will make the cake uneven!
When you get the cakes, let them stand for a couple of minutes. You will see how during this time the cake will move a little away from the walls of the mold. After that, carefully transfer the cake to the grate (you can use the grate from the oven or from the grill). This will allow the air to evenly cool the cake, and it will not damp.
Step 4.Prepare the cream and berry filling.
Cook the cream.
The key to success for the cream is cold cream and cold cheese! For a better result, you can even cool the bowl in which you will mix the cream, and the mixer beaters. The given proportion is not strict. You can vary the amount of powdered sugar and cream to your liking.
Beat cream until firm peaks. After they appear, immediately stop beating so as not to turn the cream into butter.
In a separate bowl, mix the cheese and powdered sugar.
Then put the cream in a bowl of cheese. Now manually with a spatula from the edges to the center or with a mixer at the slowest speed, mix. This will maximize the airy texture of the cream.
Prepare the berry filling.
You can use any berries, both fresh and frozen. This cake is perfect raspberry or cherry. We put berries in a saucepan, add sugar and starch, bring to a boil. Then grind with a blender. And leave to cool.
Step 5.Assemble the cake.
The easiest way to get the most even cake, if you collect it in a split ring.
Take the first cake, lay out a layer of cream on it. If you remove the cream from the pastry bag in the cut, the cream layer will be more even.
On top of the cream in the center lay out a layer of berry filling. And cover the next cake.
So we repeat with all the cake layers.
Cover the sides and top of the cake with a thin layer of cream and refrigerate for at least an hour.
Step 6.Decorate the dessert.
Now you can decorate the cake. You can leave the side and cake so - then it will be a “naked” cake. Or re-cover with a thicker layer of cream.
From above, the cake can be decorated with chocolate, berries, meringue, marshmallow, and cranberries in sugar. Or in any other way to your taste.
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