Surprise your relatives for the holidays: prepare a cake “Red Velvet”

"Red Velvet"/Bakerstreet

On the eve of the winter holidays, we are telling you the recipe for an incredibly delicious cake that will be sure to please all guests. The details of the preparation were described by Radio Maximum in the material.

Chef Lisa Glinska shared the secrets of making this mouth-watering dessert on Instagram.

This cake was loved by many. Beautiful biscuit, cream cheese and strawberry filling. It is extremely tasty.

Ingredients:

Biscuit (16 cm form):

• 100 g of eggs
• 170 g of sugar
• 150 g of kefir (2.5%)
• 70 g of butter (82%)
• 3 g of baking powder

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• 3 g soda
• 5 g cocoa powder
• 200 g flour
• water-soluble dye (strawberry + raspberry)

Strawberry filling (2 forms of 14 cm each):

• 200 g of strawberry puree< /li>
• 20 g of fresh lemon
• 50 g of sugar
• 12 g of corn starch
• 6 g of gelatin + 30 ml water

Cream cheese:

• 150 g mascarpone
• 250 g cream cheese

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• 400 ml of cream (30-33%)
• 100 g of powdered sugar

Decoration:

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fresh strawberries

mint

Method of preparation:

1. Turn on the oven to 165°C, with convection.

2. Beat in the bowl of a food processor: eggs, sugar, food coloring until stiff.

3. Add melted butter and kefir, mix gently.

4. Combine flour, baking powder, soda, cocoa and add to the bowl through a sieve. Mix.

5. Wrap the bottom of the ring with foil, transfer the dough to the mold. Place a lid on top of the mold. Bake for 40 minutes.

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6. Cool, wrap the form with a film and send it to the refrigerator overnight.

7. Mix gelatin with water, leave for 10-15 minutes.

8. Combine strawberry puree with sugar and starch in a saucepan.

9. Add lemon juice, mix. Put it on the stove and, while stirring, brew the starch.

10. Remove from the stove, add swollen gelatin, mix.

11. Tighten the bottom of the rings with a film, put an acetate tape inside along the edge.

12. Pour the mass (150 g each), let it cool. Refrigerate for a few hours.

13. To prepare the cream cheese, beat all the ingredients in the bowl of a food processor until stiff peaks form.

14. Remove the form from the biscuit, cut it into 4 cakes.

15. Put 2/3 of the cream in a pastry bag without a nozzle. Spread the cream in a spiral, smooth it out.

16. Make a board from the cream, put the strawberry filling inside.

17. Spread the cream and the second sponge cake on top. Similarly, the third cake.

18. Cover the top and sides of the cake with cream, level it.

19. Make a crumb from the remaining sponge cake, decorate the sides of the cake with the crumb.

20. Transfer the rest of the cream to a bag with a Saint-Honore nozzle. Decorate.

21. Place pieces of strawberries in the center of the cake, decorate with mint.