Cake Red velvet

Description

Incredibly velvet cakes with a subtle hint of chocolate, love butter cream and strawberry confit! Juicy and tender, it melts in your mouth like...

Ingredients

Flour

250 g
Chicken egg

2 piece
Sugar

250 g
Buttermilk

240 ml
Butter

120 g
Soda

1 tsp
Salt

0.5 tsp
Cocoa powder

20 g
Vanilla sugar

1 tsp
The food dye

2 tsp
Cream cheese

400 g
Powdered sugar

200 g
Cream

300 g
Strawberry

300 g
Starch

10 g
Gelatin

10 g
Sugar

60 g
Water

50 ml

Cooking

To prepare products for cakes, ACE of the ingredients should be at room temperature. Advance in milk add 1 tbsp of lemon juice and leave in a warm place for 15 minutes, it will be the same buttermilk.

Cream butter, beat for a moment. Add sugar TM Mistral and whisk for several minutes, the mass became a luxuriant, brightened.

One add both eggs and vanilla sugar (vanillin). After adding each egg, beat thoroughly.

Sift flour, mix with cocoa, salt and soda and add to the dough.

Mix well.

To the buttermilk add the dye, stir, add the mixture to the dough.

Stir until smooth. (coloring agent can ponadobit more or less)

Bake in preheated oven at 180 gr. 20-30 minutes. I baked each cake separately (I get them 3).

Make the strawberry confit. Strawberries grind in a blender to puree state.

Mix strawberry puree, sugar TM Mistral and starch in a saucepan and cook on slow fire until boiling.

Gelatin pre-soak in water (according to package instructions), then add to the strawberry mixture, allow to cool. Cooled to room temperature, the mass is poured into a special form and send in the freezer until complete freezing. I had, I used a regular baking pan (where the cakes for the cake) on the bottom lay a plastic wrap on top and pour the strawberry mixture. (do this procedure twice, as 2 strawberry layer).

Next, prepare the cream. Cold cream cheese, beat until creamy, then add powdered sugar and beat again.

While whipped cream cheese powdered sugar little by little pour the cream (33%). After each addition of cream to give them a completely wsbase. If you add the cream immediately or pour it, you can ruin the cream and it will remain liquid. Either can be separately whip the cream until stable peaks, then gently combine the two masses.

Put the cake together. First Korzh coat with cream.

Spread on top of strawberry confit.

Then again, fluff cream, to do the same with other cakes.

Fluff cream cake top and sides, decorate as desired, put into the refrigerator for a few hours.

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