Red velvet cake with mirror glaze

Step-by-step preparation

Cooking time: 1 day 2 hr

1. STEP 1

   

   We are preparing a biscuit. Let's prepare all the necessary ingredients. Turn on the oven to heat up to 162-165°C; biscuits are better baked in the medium temperature range. Pour sugar into a mixer bowl, add egg and vegetable oil, beat at high speed to dissolve the sugar and obtain a homogeneous mass.

2. STEP 2

   

   Pour sugar into a mixer bowl, add egg and vegetable oil, beat at high speed to dissolve the sugar and obtain a homogeneous mass.

3. STEP 3

   

   Add 2 g of soda to kefir, this is about half a teaspoon, after extinguishing it with lemon juice, mix and pour the kefir into the sugar and egg mixture. Beat the ingredients together again.

4. STEP 4

   

   In a separate bowl, mix flour, cocoa powder on the tip of a knife, a pinch of salt, dry water-soluble red coloring about 1/3 tsp. Determine the amount of dye by the color of the dough; the color should be saturated, because... When baking, some of the color will go away and the biscuit will become paler.

5. STEP 5

   

   Pour the dry ingredients into the liquid mass and mix the dough at low speed. You can mix with a spatula. Do not stir for a long time, because... In the process of mixing the liquid with flour, gluten may form, and the sponge cake will be rubbery. The dough turns out thick and completely homogeneous. Important advice: when you mix flour with liquid ingredients, you must remember that the sponge cake is not kneaded, it is simply gently mixed until smooth.

6. STEP 6

   

   We place the biscuit in 2 molds with a diameter of 16 cm. The molds for the filling should be 2 cm smaller than the main mold with a diameter of 18 cm. I have only one mold with a diameter of 16 cm, I will bake the cakes one by one. Place an oiled circle of parchment on the bottom of the mold, or you can make a “French shirt”, and lay out half the dough.

7. STEP 7

   

   Place in an oven preheated to 165°C for 20-30 minutes. Check for readiness with a dry skewer. Cool the finished biscuit on a wire rack.

8. STEP 8

   

   The next step is the filling. There will be 2 fillings. Let's start with the cream cheese filling: for this filling we need cream cheese, powdered sugar and vanilla seeds (or dried vanilla extract).

9. STEP 9

   

   Place the cream cheese in a mixer bowl and pour in a little bit of the powdered sugar and mix at high speed until the powder dissolves. The cream becomes a soft mass.

10. STEP 10

    

    Mix the cream with the remaining powdered sugar and vanilla, bring it to the consistency of a good soft cream, at the same time it is quite dense in structure. Transfer to another bowl and, cover with film, put in the refrigerator.

11. STEP 11

    

    Prepare raspberry jelly. For raspberry jelly, prepare frozen raspberries, neutral NH pectin, sugar, dry citric acid.

12. STEP 12

    

    Place the raspberries in a saucepan and begin to heat them to a temperature of no more than 35 - 40°C. Remove the saucepan from the heat and pour the mixture of sugar and pectin into the berries in a “drizzle” so that the pectin is evenly dissolved in the mixture, stir with a spoon, helping the sugar dissolve.

13. STEP 13

    

    Place back on the heat and bring to a high boil, stirring constantly. Determine the thickness of the jelly we need and remove from the heat. Add 1 g of citric acid (2 pinches) to activate the pectin, because All pectins work in an acidic environment. The jelly can be left at room temperature; it will gel quickly.

14. STEP 14

    

    Preparing and assembling the filling. Our filling consists of sponge cake, cheese cream and jelly. Let's prepare berry syrup for soaking the biscuit: bring sugar with water, raspberries and red currants to a boil and remove from heat. You can add cranberries, cherries, liqueur, and rum to the syrup. The impregnation should be hot and the cakes should be cold.

15. STEP 15

    

    Cut one cake in half lengthwise, and soak the cold cakes in hot syrup using a silicone brush. Place the soaked cakes into molds.

16. STEP 16

    

    We transfer the cheese cream and raspberry jelly into culinary bags with round nozzles with a diameter of slightly less than 1 cm and spread around the perimeter of the mold, alternating the cheese cream with raspberries. One filling will be single with one cake layer.

17. STEP 17

    

    And the second filling is a double “sandwich” type - place the second cake layer on top of the cream and jelly. Cover both fillings with film and put them in the freezer for 5-6 hours, so that later it will be convenient to put them in the cake.

18. STEP 18

    

    Prepare the mirror glaze and take the following ingredients: sheet or powder gelatin, filtered water, sugar, glucose syrup, condensed milk, white chocolate, food coloring (color of your choice).

19. STEP 19

    

    First, soak leaf or powder gelatin in ice water. Some of the water can be replaced with pieces of ice. Soak the leaves for no more than 8-10 minutes, then remove and squeeze. If you have powdered gelatin, fill it with ice water, but in a ratio of 1:6, i.e. For 13 g of gelatin, take 78 g of water. We measure everything on electronic scales.

20. STEP 20

    

    Let's prepare a tall jug or glass from an immersion blender, into which we put condensed milk, then pieces of white chocolate on top.

21. STEP 21

    

    In a saucepan, combine water, sugar and glucose syrup, put on fire and gradually heat the mixture until the sugar dissolves to a temperature of 40°C. At this point, there is no need to stir the sugar; move the saucepan slightly on the stove, this will help the sugar dissolve faster.

22. STEP 22

    

    After the sugar dissolves, increase the heat. We begin to measure the temperature of the syrup with an electronic thermometer and bring the syrup to a temperature of 103°C. Next is an important tip: a) if you don’t cook the syrup, everything will drain from the sides of the cake

23. STEP 23

    

    Pour the hot syrup into a jug, the chocolate begins to melt. When the temperature drops to 85°C, add gelatin. The swollen powdered gelatin can first be slightly melted in the microwave and poured into a jug. Mix everything carefully.

24. STEP 24

    

    Add a few drops of dye and start blending with an immersion blender at low speed to obtain a homogeneous emulsion. We install the blender nozzle at an angle of 45 degrees, and thereby avoid the formation of bubbles that go into the resulting funnel.

25. STEP 25

    

    If bubbles still form, strain the glaze into another jug ​​through a sieve. Next, cover the glaze with cling film in contact and put it in the refrigerator for 24 hours to mature.

26. STEP 26

    

    Let's prepare the ingredients for the mousse. And we will use two molds with a diameter of 18 cm: silicone and a ring from a split mold.

27. STEP 27

    

    Before preparing the mousse, cover the bottom of the springform ring with cling film evenly without wrinkles. Install a side film for the sides of the mold. Both forms must be immediately placed on a baking sheet or on a flat dish that goes into the freezer. Soak the sheet gelatin in ice water for no more than 6-8-10 minutes! Squeeze and set aside for now. If powdered gelatin, then pour ice water in a ratio of 1:5, per 7 g of gelatin 35 g of water.

28. STEP 28

    

    Beat the yolks (63 g) in a mixer bowl until white foam. The technique for preparing the mousse "Pate a bomb" is a creamy base that is made from egg yolk and sugar syrup.

29. STEP 29

    

    We take the syrup in a ratio of 2:1, i.e. 70 g of sugar and 35 g of water and heat exactly to 118 ° C in order to brew the yolks.

30. STEP 30

    

    The syrup needs to be poured into the bowl in a thin stream between the whisk and the walls of the bowl; to do this, reduce the speed of beating the yolk and gradually increase the speed with the addition of syrup. Secure the bowl so that you can beat with one hand and pour the syrup with the other. We continue to beat the egg mass, cooling it to a temperature of 35°C, to obtain a homogeneous white mass with a mayonnaise structure.

31. STEP 31

    

    . Place the swollen gelatin in honey and microwave for 15-20 seconds. until the gelatin is completely dissolved.

32. STEP 32

    

    Add a little egg cream to the melted gelatin, mix and pour it into the bowl with the bulk of the egg cream, and mix well again.

33. STEP 33

    

    Soften the cream cheese with an immersion blender and add it to the egg cream. Stir further with a spatula. Gently rub this mass.

34. STEP 34

    

    Whip the cold cream until half-whipped. Combine with egg and cheese cream and mix with a spatula until smooth. The mousse is ready. It turned out to be 60 g.

35. STEP 35

    

    Pour half of the mousse into the ring, place the frozen filling on the mousse and press on it until the sponge cake is even with the mousse, the surface of the cake is smooth. You can use a fork to place the filling exactly in the center.

36. STEP 36

    

    We do the same in silicone form. We put our cake preparations in the freezer for 4-5 hours or better yet, overnight.

37. STEP 37

    

    Let's glaze our cake. Heat the glaze in the microwave to an operating temperature of 30-31°C and pour over our frozen cake. We begin to pour a lot at once from the center to the edges. All the glaze that drips off is collected and used several more times. If you see a reflection on the surface of the cake, then the icing is perfect, congratulations!

38. STEP 38

    

    Decorate the cake and put it in the refrigerator to slowly defrost for 4-5 hours, depending on the volume of the cake. If you leave the cake on the table, it will defrost faster, thereby you can calculate the time of pouring the cake.

39. STEP 39

    

    Let's admire the cut of the cake and everyone who prepared this beautiful and delicious cake, bon appetit!

Comments on the recipe

Esenija

16.08.2023

5

oooh what a beauty Lud... ...you twisted a red sponge cake in the soufflé...well, a very cool idea...I liked it...the photo actually looks like from a magazine cover...

Ira

16.08.2023

5

Mila_nik, wow! What a beauty! Masterpiece! Above all praise! Bravo!

Nika

16.08.2023

4.6

This is the cake!!!!! Wow!!! This is just a miracle!!! I'm watching with my mouth open!!! You are simply a magician!

Angelica

16.08.2023

5

A very difficult recipe! Excellent performance! I’ve been planning to try making red velvet for a long time, and after your creation I’ll definitely take the plunge! Thanks for sharing with us!

Alyona

16.08.2023

5

Thank you, Irina! Great recipe. It’s just not clear at what point the parts of 36 and 37 steps are assembled.

Dog MP

16.08.2023

4.6

Thank you! The cake turned out just like yours!!!!!!!!!!