Red Velvet Cake with mirror glaze

Step-by-step cooking

1. Step 1:

   

   Preparing a biscuit. We will prepare all the necessary ingredients. Turn on the oven to warm up to 162-165 ° C, biscuits are better baked in the medium temperature range. Pour the sugar into the bowl of the mixer, add the egg and vegetable oil, beat at high speed in order to dissolve the sugar and get a homogeneous mass.

2. Step 2:

   

   Pour the sugar into the bowl of the mixer, add the egg and vegetable oil, beat at high speed in order to dissolve the sugar and get 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 kefir to the sugar – egg mass. Whisk the ingredients again all together.

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 dye about 1/3 tsp. Determine the amount of dye by the color of the dough, the color should be saturated, because when baking, part 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 a slow speed. You can mix it with a spatula. Do not mix for a long time, because in the process of stirring the liquid with flour, gluten may form, and the sponge cake will be rubber. The dough turns out thick and completely homogeneous. Important tip: when you mix flour with liquid ingredients, you need to remember that the biscuit is not kneaded, it is just gently mixed until smooth.

6. Step 6:

   

   We lay out the biscuit in 2 shapes 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 cakes in turn. We put an oiled circle of parchment on the bottom of the mold, or you can make a French shirt, and spread half of the dough.

7. Step 7:

   

   We send it to the oven preheated to 165 ° C for 20-30 minutes. We check the readiness for a dry skewer. We cool the finished biscuit on the grill.

8. Step 8:

   

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

9. Step 9:

   

   Put the cream cheese in the bowl of the mixer and pour out a little half 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 remains of powdered sugar and vanilla, bring it to the consistency of a good soft cream, at the same time it is quite dense in its structure. We transfer it to another bowl and, covering it with a film, put it in the refrigerator.

11. Step 11:

    

    Cooking raspberry jelly. For raspberry jelly, we will prepare frozen raspberries, neutral NH pectin, sugar, dry citric acid.

12. Step 12:

    

    We put the raspberries in a saucepan and begin to warm it up to a temperature of no more than 35 - 40 ° C. Remove the saucepan from the fire and pour the mixture of sugar and pectin "rain" into the berries so that the pectin is evenly dissolved in the mass, mix with a spoon, helping to dissolve the sugar.

13. Step 13:

    

    Put it back on the fire and bring it to a strong boil, stirring constantly. We determine the desired jelly density and remove it from the fire. Add 1 g of citric acid (2 pinches) to activate the pectin, because all pectins work in an acidic environment. Jelly can be left at room temperature, it gels quickly.

14. Step 14:

    

    Preparation and assembly of the filling. Our filling consists of sponge cake, cheese cream and jelly. Prepare berry syrup to impregnate the sponge cake: sugar with water, raspberries and red currants bring to a boil and remove from heat. Cranberries, cherries, liqueur, rum can be added to the syrup. The impregnation should be hot and the cakes cold.

15. Step 15:

    

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

16. Step 16:

    

    Cheese cream and raspberry jelly are transferred to cooking bags with round nozzles with a diameter of slightly less than 1 cm and spread around the perimeter of the mold, alternating cheese cream with raspberries. One filling will be single with one cake.

17. Step 17:

    

    And the second filling is double of the "sandwich" type - we put the second cake on top of the cream and jelly. We cover both fillings with a film and put them in the freezer for 5-6 hours, so that it would be convenient to put them in the cake later.

18. Step 18:

    

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

19. Step 19:

    

    First soak the gelatin leaf or powder in ice water. Some of the water can be replaced with pieces of ice. Soak the leaf for no more than 8-10 minutes, then remove and squeeze. If you have powdered gelatin, pour 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:

    

    Prepare a tall jug or glass from an immersion blender, into which we spread condensed milk, then pieces of white chocolate on top.

22. 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, you do not need to stir the sugar, move the saucepan slightly on the stove, this will help the sugar to dissolve faster.

23. Step 22:

    

    After dissolving the sugar, 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, an important tip: a) if you do not cook the syrup, everything will drain from the sides of the cake; b) digest – the syrup will be very thick, and you will not be able to pour the cake, cook exactly to a temperature of 103 ° C.

24. Step 23:

    

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

25. Step 24:

    

    Add a few drops of dye and start punching with an immersion blender at a slow 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.

26. Step 25:

    

    If bubbles do 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 ripen.

27. Step 26:

    

    Prepare the ingredients for the mousse. And we will use two molds with a diameter of 18 cm: silicone and a ring from a detachable mold.

28. Step 27:

    

    Before preparing the mousse, tighten the bottom of the ring from the detachable mold with a food film exactly without wrinkles. For the sides of the mold, install the side film. Both forms should be immediately placed on a baking sheet or on a flat dish that are included in the freezer. Soak the leaf gelatin in ice water for no more than 6 to 8-10 minutes! Squeeze and set aside for now. If powdered gelatin, then pour ice water in a ratio of 1:5, 35 g of water per 7 g of gelatin.

29. Step 28:

    

    Beat the yolks (63 g) in the mixer bowl until white foam. The technique of making mousse "Pathe a bomb" is a cream base, which is made from egg yolk and sugar syrup.

30. Step 29:

    

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

31. Step 30:

    

    The syrup should be poured into the bowl in a thin trickle between the whisk and the walls of the bowl, to do this, reduce the speed of whipping 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, a homogeneous white mass of mayonnaise structure is obtained.

32. Step 31:

    

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

33. Step 32:

    

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

34. Step 33:

    

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

35. Step 34:

    

    Beat the cold cream to a half-beaten state. Combine with egg - cheese cream and mix with a spatula until smooth. Mousse is ready. It turned out 60 g .

36. Step 35:

    

    Pour half of the mousse into the ring, put the frozen filling on the mousse and press on it until the sponge cake is equal to the mousse, the surface of the cake will be smooth. To put the filling exactly in the center, you can use a fork.

37. Step 36:

    

    We do the same in a silicone mold. We put our cake blanks in the freezer for 4-5 hours or better overnight.

38. Step 37:

    

    Glaze our cake. The glaze is heated in the microwave to a working temperature of 30-31 °With and pour our frozen cake. We start pouring a lot at once from the center to the edges. All the glaze that drains is collected and used several more times. If you see a reflection on the surface of the cake, then the glaze is perfect, congratulations!

39. Step 38:

    

    Decorate the cake and send it to the refrigerator for slow defrosting 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 filling the cake.

40. Step 39:

    

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