"Cake My red velvet"

Description

Tomorrow is the birthday of my dear and beloved mom and husband, so one cake for two. Wanted to please their unusual cake with intense flavor and unusual appearance. The biscuits in the cake is really velvety, slightly moist, with a light cocoa aftertaste. And cream and make the mousse cake is a unique sweet, melting in your mouth. Plus the strawberry jelly is especially significant in the color and flavor palette, needless to say, his love of practically everything.

Ingredients

Flour almond

105 g
Powdered sugar

105 g
Egg white

20 g
Chicken egg

210 g
Butter

70 g
Flour

50 g
Leavening agent

3 g
Cocoa powder

7 g
The food dye
Puree berry

250 g
Sugar

130 g
Gelatin

11 g
Water

35 g
Cream

300 g
Cheese curd

300 g
Powdered sugar

200 g
Gelatin

10 g
Water

50 g
Milk

350 ml
Cream

355 g
Yolk egg

4 piece
Sugar

120 g
Corn starch

22 g
Water

90 g
Gelatin

15 g
Cream

Cooking

Cake Pain de Genes. To prepare in advance and weigh all the ingredients. To prepare the marzipan - almond flour (ground almonds), icing sugar, and protein (20 g) and mix well.

This kind of mixture should get.

Add the eggs. Only took me 4 whole eggs a category "O" ( = 20 g of protein and 210 grams of eggs). Stir well with a whisk.

Put in a water bath and heated to 50 C with constant stirring.

Remove the mixture from the heat, beat with a mixer to a density - i.e., in runoff the mixture should leave a light trail, which disappears immediately. Beat long enough - 15-20 minutes (depends on the power of mixer).

Add red dye, mix well. The dye is poured to your taste. I try for family use not a lot of use. Keep in mind that cocoa and its shade will. A classic recipe of Red Velvet cake, that was served in the early 20th century in the famous hotel new York Waldorf-Astoria dye has not been used - red colour to the sponge cake gave a chemical reaction between the buttermilk and anthocyanins in cocoa. Now the cocoa powder is exposed to Dutch processing, and it neutralizes the anthocyanins.

Flour mixed with cocoa and baking powder, sift. Melt butter and allow to cool to 70 degrees.

The dry ingredients pour the egg-almond mixture, gently, but at the same time, quickly and intensively to mix. Pour part of the butter, mix; pour in remaining oil. Stir to avoid oil stains.

I don't have 2 rings of 18 cm in diameter, so I baked in the rings 18 and 20 cm at the same time. Temperature is 180 degrees (oven preheated) for 20-25 minutes. The finished cake by pressing lightly springy and returns to shape. Ready biscuit cool on a wire rack, then cut into 4 Korzh (the one I have was 20 cm I cut to 18). The cake turns out delicious, quite dense and moist. The only deviation from this pain de Genes - I don't add spices and liqueur, they are just not needed in this cake. If you are preparing the cake in advance, cooled you can wrap in plastic wrap.

Strawberry jelly. Pre-prepare (soak) gelatin. Strawberries to blend. I unfrozen, Porirua along with some water.

Puree, mix with sugar, bring to a boil. Add soaked gelatin, mix well. Allow to cool to 40 degrees.

Take a little (2-3 tbsp) of the future jelly, strain through a sieve, place in a pastry bag. A diameter of 20 cm (which will collect the cake), tighten with cling film, put on a flat Board that will fit in the freezer. Cut off the tip of the bag to put on film any pattern - I hearts. To put it in the freezer along with the Board.

The remaining jelly to pour into any shape, from which it will be easy to get. I have laced the food film frame 15*15 cm Thickness of layer 1 cm away in a freezer.

Butter cream. Soak gelatin. A mixer to mix to a density of cream cheese (as an alternative to ricotta or thawed weighed 20% cream) and sugar. In the same classic recipe of the cake was butter cream, but it is gradually "crowded out" less labour intensive cream cheese.

Set aside in a bowl a small amount of cream. Add the gelatin and melt in the microwave. Merge with the main mass of the cream.

Strawberry jelly to get it out of the freezer, cut out the shape. Cut into cubes 1*1 see

The form in diameter 18 cm, cover with cling film, sides pave glace ribbon.

Next, collect as: crust - 1/3 of cream 1/3 of the jelly cubes, etc. to Finish the cake. Cover with cling film and put into the freezer.

Mousse. Gelatin pre-soak. Mix the sugar, starch and egg yolks. Milk heat and gradually introduced into the egg yolks. Next, put on fire and stirring constantly, cook until thick.

As soon as the first "bulk" remove from heat, cool to 80 degrees, add the gelatin. Tighten the "in contact" with cling film. Allow to cool to room temperature.

Chilled cream until soft splendor. In several stages, gently mix with the cooled custard.

To assemble the cake. To get from the freezer form with a picture. Boca pave glace ribbon. On the bottom of the form (right on the picture) pour a layer of mousse with thickness of 1,5 - 2 cm to put it in the freezer for 5-7 minutes to allow the layer to harden. To get the insert (the cake), release from ring and from the film. Lay on a layer of mousse. The remaining mousse to shift into a pastry bag, from which to fill all voids between the insert and the sides of the form. Clean the freezer/refrigerator until fully cured.

Decoration. The cake can be decorated according to your wishes to cover the mirror glaze or chocolate suede. I wanted to like this. The top of the cake I covered neutral with a confectionery gel. And for drawing on the sides of the cooked cream "Wet kiss" for this recipe http://www.povarenok .ru/recipes/show/893 13/. The number of ingredients reduced 4 times. The cream was divided into 5 parts, painted them in bright colors and have labels. Labels were applied to frozen cake, I wanted to paint a little moisture was leaking and created a colorful background on the cake. If stains do not want, then to write with melted chocolate.

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