In this dessert, the tenderness of the cheesecake and the silkiness merged together red velvet. Truly a decoration for any table: creamy layer, deep red layer of biscuit and snow-white whipped cream at the very top of this masterpiece that give it a special воздушность. 
AT ремя: 3 час. 40 min plus solidification time Difficulty: easy Quantity: 12 bars B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Sponge Cake Red Velvet
- 1 and 1/4 Art. premium flour
- 3/4 Art. granulated sugar
- 1/4 tsp soda
- 1/4 tsp fine salt
- 1 tbsp. l cocoa powder
- 0.5 tbsp. milk
- 1 tbsp. l white alcohol vinegar
- 2/3 Art. vegetable oil
- 1 large egg
- 0.5 tsp vanilla extract
- 1 tbsp. l red food coloring
Cheesecake
- 7 gr. odorless gelatin powder
- 0.5 tbsp. granulated sugar
- 2 tbsp. l light corn syrup
- 0.5 tbsp. fat cream
- 3 tbsp. l bourbon or 1 tbsp. l vanilla extract
- 450 gr cream cheese, room temperature
- 3/4 Art. sour cream
- 1.5 tbsp. powdered sugar
Whipped cream
- 1 tbsp. fat cream
- 3 tbsp. l powdered sugar
Recipes with similar ingredients: premium flour, eggs, milk, cream, sour cream, bourbon, cream cheese, cocoa, caramel, gelatin
Recipe preparation:
- Preheat the oven to 175 ° C and place the grate in it central part. Cover 20 cm. square baking dish foil, leaving overhangs on all sides. Sprinkle the foil culinary spray.
- Sponge cake red velvet: in a medium-sized bowl with using a whisk, mix flour, granulated sugar, soda and salt. Вmix in a small bowl until smooth cocoa and 2 tbsp. l highly hot water; let cool a little. In another small bowl mix milk and vinegar, let stand for 3-5 minutes to make the mixture thicker.
- In a large bowl, use a whisk to mix until smooth. consistency of vegetable oil, eggs and vanilla. Mix food dye and cocoa. Add the flour mixture one at a time (for 3 approach) and a mixture with milk (for 2 calls), starting and ending flour, knead until smooth. Pour dough into prepared form.
- Bake for about 30 minutes while a toothpick inserted in the center cake, will not stay clean. When the biscuit is enough cools down to touch it, gently push it to make evenly even. Rearrange the mold on the baking tray and let cool completely.
- While baking cakes of red velvet, in a small cup for microwave stir gelatin with 2 tbsp. l water, set aside side for about 5 min. so that the gelatin is dispersed.
- In a small frying pan over medium heat, heat the sugar sand and corn syrup. Cook for 5-7 minutes, shaking the pan in twisting movements (do not mix!) until the mixture becomes amber. Remove from heat and gently stir in cream and bourbon. If caramel sets and hardens, continue stirring for medium heat until it melts again and becomes smooth. Bring the mixture to a quick easy boil, and cook for 3-4 minutes. until caramel does not thicken enough and starts to stay on the back spoons. Allow to cool to room temperature, periodically stirring the caramel to cool faster.
- Cheesecake: in a large bowl with a mixer on moderately high speed for about 1 min. whip creamy cream cheese until it becomes uniformly smooth. Walk with a spatula along the walls of the bowl, brushing off the curd. Add cooled caramel, sour cream and icing sugar, and beat on moderately high speed to a uniform smooth texture, about 1 min.
- Heat the swollen gelatin in the microwave until it melts, about 30 sec., mix if necessary. Add it to a mixture with cream cheese cream and beat for about 30 seconds. on moderately high speed to combine.
- Spread the cheesecake mixture evenly over the red velvet. Cover with cling film and refrigerate at least for 2 hours to freeze the layer.
- Whipped cream: in a large cup with a mixer on medium-high speed whip cream with icing sugar until getting average peaks. Spread the cream over the cheesecake. WITH Using foil overhangs, pull the dessert out of the mold. Remove the foil, and trim the edges a bit. Cut into 12 identical rectangles by rubbing a knife between cuts.
