Incredible biscuit, delicious cheese cream, which can also be used for cupcakes😍 Share your videos with friends, family, and the world
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🎂Red Velvet
🍰Biscuit (form diametres 16 см/ 6,3 inch):
100 g ( 3.5 oz ) eggs
170 g ( 5.75 oz ) sugar
150 g ( 5.3 fl.oz ) of kefir or yogurt (fat content 2.5%)
70 g ( 2.7 oz ) butter
3 g ( 0.1oz ) baking powder
3 g ( 0.1 oz ) baking soda
5 g ( 0.2 oz ) cocoa powder
200 g ( 7.25 oz ) wheat flour
water-soluble dye (strawberry + raspberry)
🍰Make a biscuit:
1. Turn the oven on at 165 ° C (325F) (Gas 3) Convection or Bottom convection.
2. Send eggs, sugar, dye into the bowl of the food processor and beat until the foam is as stable as possible.
3. Melt the butter in the microwave and place it in the food processor as well.
4. Add kefir or yogurt, mix gently.
5. Combine wheat flour, baking powder, baking soda and cocoa.
6. Send the dry part by sifting it through a sieve into the bowl of the combine.
7. Wrap the bottom of the ring in foil, transfer the dough into a mold. Place a weight on top of the mold.
8. Send to bake in an oven preheated to 165 ° C ( 325 F ) ( Gas 3 ) for 40 minutes.
9. Allow the biscuit to cool completely in the mold, wrap the mold with cling film and refrigerate overnight.
🍓Strawberry filling (calculation for 2 forms with a diameter of 14 cm/5.6 inch):
200 g ( 6.8 oz ) strawberry puree
20 g ( 0.7 oz ) lemon juice
50 g ( 1.75 oz ) sugar
12 g ( 0.4 oz ) corn starch
6 g ( 0.2 oz ) gelatine + 30 ml(1fl.oz) water,
🍓Prepare the strawberry filling.
1. Soak gelatin with water, stir, leave to swell for 10-15 minutes.
2. Combine the strawberry puree and sugar with the starch and stir.
3. Add fresh lemon juice, stir.
4. Put on medium heat, and while stirring, brew the starch.
5. Remove from heat, add swollen gelatin to a saucepan, stir.
6. Tighten the bottom of the two rings with cling film, lay the sides of the forms inside with border tape.
7. Pour the mixture into molds (150 g ( 5.9 oz ) in each mold), let cool.
8. Refrigerate for several hours.
🍰Cream-cheese:
150 g ( 5.9 oz ) mascarpone
250 g ( 8.8 oz ) cream cheese
400 ml (13.5fl.oz) cream (at least 30% fat)
100 g ( 3.5 oz ) icing sugar
🍰Prepare the cream.
Send all ingredients into food processor bowl and beat until crisp peaks.
🎂For decoration:
fresh strawberries
mint
🎂Collect the cake.
1. Remove the form from the biscuit, cut across into 4 cakes.
2. Transfer 2/3 of the cream to a piping bag without a nozzle.
3. Spread the cream in a spiral from center to edge on the first crust and smooth.
4. Make a side of the cream on the diameter of the cake, put the strawberry filling inside.
5. Place the cream and the second sponge cake on top.
6. Put the cream in the same way, and then the strawberry filling, cream, third cake.
7. Close the top and sides of the cake with cream, align.
8. Make a crumb from the remaining sponge cake, decorate the sides of the cake with the crumb.
9. Transfer the remaining 1/3 of the cream to a piping bag with the Saint-Honoré attachment.
10. Decorate the cake with cream, leaving a depression in the center.
11. Place fresh strawberry pieces in the center of the cake, garnish with mint.
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