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Red velvet cake with mirror glaze

Cooking recipes / Top Picks / Homemade cakes

20 servings
1 days 2 hours

Vegetable oil - 60 g, Chicken eggs - 60 g, Cocoa powder - 1 g, Food coloring agent - 2 g, Wheat flour - 137 gr, Salt - 2 gr, Food soda - 3 gr, Citric acid - 1 gr, Kefir - 75 gr, Sugar - 100 gr, Water - 100ml, Raspberry - 30gr, Redcurrant - 20gr, Cream cheese - 200 gr, Powdered sugar - 100 gr, Vanilla pod - 1 g, Citric acid - 1 g, Sugar - 75 g, Raspberry - 170 gr, Pectin - 3 gr, Food coloring - 1 gr, Sugar - 150 gr, Water - 75 ml, Gelatin - 13 gr, Invert syrup - 150 gr, Condensed milk - 100 gr, White chocolate - 150 gr, Sugar - 70 gr, Water - 35 ml, Cream cheese - 290 gr, Gelatin - 7 gr, Honey - 47 gr, Egg yolks - 63 gr, Cream fat - 200 gr

We cook biscuit. We will prepare all the necessary ingredients. We turn on the oven for heating to 162-165 ° C, biscuits are better baked in the range of average temperatures. Pour sugar into the bowl of the mixer, add egg and vegetable oil, beat at high speed in order to dissolve the sugar and get a homogeneous mass.

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

Add 2 g of soda to kefir, this is about half a teaspoon, having previously extinguished it with lemon juice, mix and pour kefir to the sugar-egg mass. Beat the ingredients all together again.

In a separate bowl, mix flour, cocoa powder at the tip of the knife, a pinch of salt, a dry water-soluble red dye of about 1/3 of an hour. Determine the amount of dye by the color of the dough, the color should be saturated, because when baking, part of the color will leave and the sponge will become paler.

Pour the dry ingredients into the liquid mass and mix the dough at a slow speed. You can mix with a spatula. Do not mix for a long time, because during the mixing of the liquid with flour, gluten can form, and the biscuit will be rubber. The dough is thick and completely uniform. The tip is important: when you mix flour with liquid ingredients, you need to remember that the biscuit does not mix, it is simply gently mixed until homogeneous.

We lay out the biscuit in 2 forms with a diameter of 16 cm. The fillings should be 2 cm smaller than the main form with a diameter of 18 cm. I have only one form with a diameter of 16 cm, I will bake the cake in turn. We put an oiled circle of parchment on the bottom of the form or you can make ʺfrantsuzskuyu rubashkuʺ, and lay out half of the dough.

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

The next step is 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).

Put the cream cheese in the bowl of the mixer and pour out a little - a little half of the sugar powder and mix at high speed until the powder dissolves. The cream becomes a soft mass.

We mix the cream with the remains of icing sugar and vanilla, bring it to the consistency of a good soft cream, at the same time it is quite dense in its structure. Transfer to another bowl and, covered with film, put it in the refrigerator.

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

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

We put it back on fire and bring it to a strong boil, stirring constantly. We determine the density of jelly we need and remove it from the fire. Add 1 g of citric acid (2 pinches) so that pectin is activated, since all pectins work in an acidic environment. The jelly can be left at room temperature, it gels quickly.

Preparation and assembly of filling. Our filling consists of biscuit, cheese cream and jelly. Let's prepare berry syrup for impregnation of biscuit: we bring sugar with water, raspberries and red currants to a boil and remove it from the heat. Cranberry berries, cherries, liqueur, rum can be added to the syrup. The impregnation should be hot and the bark cold.

Cut one bark in half along, and soak cold bark with hot syrup using a silicone brush. We lay out the soaked cakes in molds.

We transfer cheese cream and raspberry jelly into culinary bags with round attachments with a diameter of a little less than 1 cm and lay out along the perimeter of the form, alternating cheese cream with raspberries. One filling will be single with one bark.

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

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

First, soak the sheet gelatin 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. take 78 g of water for 13 g of gelatin. We measure everything on electronic scales.

Let's prepare a high jug or a glass from a submersible blender, in which we put condensed milk, then pieces of white chocolate on top.

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 moment, there is no need to stir sugar, move it slightly over the stove with a saute pan, this will help the sugar dissolve faster.

After dissolving the sugar, increase the heat. Start measuring the syrup temperature with an electronic thermometer and bring the syrup to 103 ° C. Further important advice: a) if the syrup is not cooked, everything will drain from the side parts 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.

We pour the hot syrup into a jug, the chocolate begins to melt. When the temperature drops to 85 ° C, lay out gelatin. The swollen powdered gelatin can be pre-melted slightly in the microwave and poured into a jug. Gently mix everything.

We add a few drops of dye and start punching with a submerged blender at a slow speed to obtain a uniform emulsion. Install the blender nozzle at an angle of 45 degrees, and thereby avoid the formation of bubbles that go into the resulting funnel.

If the bubbles do form, strain the glaze into another jug through a sieve. Next, cover the glaze with cling film and remove for 24 hours in the refrigerator for ripening.

Let's make the ingredients for mousse. And we will use two shapes with a diameter of 18 cm: a silicone and a ring from a detachable shape.

Before making mousse, tighten the bottom of the ring from a detachable shape with a cling film exactly without wrinkles. Install the aircraft film for the sides of the mold. Both forms must be immediately placed on a baking sheet or on a flat dish that enter the freezer. Soak sheet gelatin in ice water for no more than 6-8-10 minutes! Squeeze and set aside for now. If powdered gelatin, pour ice water in a ratio of 1: 5, on 7 g of gelatin 35 g of water.

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

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

The syrup must be poured into the bowl with a thin stream between the whisk and the walls of the bowl, for this to reduce the speed of whipping the yolk and gradually increase the speed with the addition of syrup. Secure the bowl so that you whisk with one hand, pour the syrup with the other. We continue to beat the egg mass, cooling it to a temperature of 35 ° C, a uniform white mass of mayonnaise structure is obtained.

. Put the swollen gelatin in honey and put in the microwave for 15-20 sec. until the gelatin is completely dissolved.

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

Soften the cream cheese with a submerged blender and add it to the egg cream. Stir further with a spatula. Carefully rub this mass.

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

We pour half the mousse into the ring, lower the frozen filling onto the mousse and press on it until the biscuit is equal to the mousse, the surface of the cake will be even. To lay out the filling exactly in the center, you can use a fork.

We do the same in silicone form. We put our cake blanks in the freezer for 4-5 hours or better at night.

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

We 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 for pouring the cake.

Let's admire the cake cut and everyone who made this beautiful and tasty cake, a pleasant appetite!