Modern Red Velvet Mousse Cake with Raspberry Filling and Mirror Glaze

Prepare a red velvet cake that will not leave anyone indifferent! Red Velvet Sponge Cake is an American story, a cake that came to us from overseas. I departed from the classic sponge cake version and made it a modern mousse version with a mirror glaze. The result was a very tasty cake with a delicate airy mousse and a summer fragrant raspberry filling. The base of the cake is a classic red sponge cake with chocolate flavor, unusually soft and spongy, soaked in raspberry syrup. And it is prepared quite simply, mix all the ingredients and put it in the oven. If you don’t decide to make this cake in a mousse version, then just bake a sponge cake for evening tea. But I still recommend that you try the new taste of this cake, the one who walks will master the road!!! Good luck to you!!!
cook time: 26h
Ruby Colston
Modern Red Velvet Mousse Cake with Raspberry Filling and Mirror Glaze

Nutrition Facts (per serving)

314
Calories
19g
Fat
37g
Carbs
7g
Protein

Ingredients (20 portions)

Biscuit:

Salt 2 g
Sugar 100 g
Wheat flour 137 g
Water 100 ml
Cocoa 1 g
Raspberries 30 g
Vegetable oil 60 g
Chicken eggs 60 g
Soda 3 g
Lemon acid 1 g
Kefir 75 g
Food coloring 2 g
Red Ribes 20 g

Filling — cheese cream:

Powdered sugar 100 g
Cream cheese 200 g
Vanilla pod 1 g

Filling — raspberry jelly:

Sugar 75 g
Raspberries 170 g
Lemon acid 1 g
Pectin 3 g

Mirror glaze:

Sugar 150 g
Water 75 ml
Gelatin 13 g
Condensed milk 100 g
Food coloring 1 g
White chocolate 150 g
Invert syrup 150 g

Creamy mousse:

Sugar 70 g
Water 35 ml
Egg yolks 63 g
Honey 47 g
Gelatin 7 g
Heavy cream 200 g
Cream cheese 290 g

Recipe instructions

Step 1

Step 1
We are preparing a biscuit. Letʼs prepare all the necessary ingredients. Turn on the oven to heat up to 162-165°C; biscuits are baked better in the medium temperature range. Pour sugar into a mixer bowl, add egg and vegetable oil, beat at high speed to dissolve the sugar and obtain a homogeneous mass.

Step 2

Step 2
Pour sugar into a mixer bowl, add egg and vegetable oil, beat at high speed to dissolve the sugar and obtain a homogeneous mass.

Step 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 the kefir into the sugar and egg mixture. Beat the ingredients together again.

Step 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 coloring about 1/3 tsp. Determine the amount of dye by the color of the dough; the color should be saturated, because... When baking, some of the color will go away and the biscuit will become paler.

Step 5

Step 5
Pour the dry ingredients into the liquid mass and mix the dough at low speed. You can mix with a spatula. Do not stir for a long time, because... in the process of mixing the liquid with flour, gluten may form, and the sponge cake will be rubbery. The dough turns out thick and completely homogeneous. An important tip: when you mix flour with liquid ingredients, you must remember that the sponge cake is not kneaded, it is simply gently mixed until smooth.

Step 6

Step 6
We place the biscuit in 2 molds 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 the cakes one by one. Place an oiled circle of parchment on the bottom of the mold, or you can make a “French shirt”, and lay out half the dough.

Step 7

Step 7
Place in an oven preheated to 165°C for 20-30 minutes. Check for readiness with a dry skewer. Cool the finished biscuit on a wire rack.

Step 8

Step 8
The next step is the filling. There will be 2 fillings. Letʼs start with the cream cheese filling: for this filling we need cream cheese, powdered sugar and vanilla seeds (or dried vanilla extract).

Step 9

Step 9
Place the cream cheese in a mixer bowl and pour in a little bit of the powdered sugar and mix at high speed until the powder dissolves. The cream becomes a soft mass.

Step 10

Step 10
Mix the cream with the rest of the powdered sugar and vanilla, bring it to the consistency of a good soft cream, at the same time it is quite dense in structure. Transfer to another bowl and, cover with film, put in the refrigerator.

Step 11

Step 11
Prepare raspberry jelly. For raspberry jelly, prepare frozen raspberries, neutral NH pectin, sugar, dry citric acid.

Step 12

Step 12
Place the raspberries in a saucepan and begin to heat them to a temperature of no more than 35 — 40°C. Remove the saucepan from the heat and pour the mixture of sugar and pectin into the berries in a “drizzle” so that the pectin is evenly dissolved in the mass, stir with a spoon, helping the sugar dissolve.

Step 13

Step 13
Put it back on the fire and bring to a strong boil, stirring constantly. Determine the thickness of the jelly we need and remove from the heat. Add 1 g of citric acid (2 pinches) to activate the pectin, because All pectins work in an acidic environment. The jelly can be left at room temperature; it will gel quickly.

Step 14

Step 14
Preparing and assembling the filling. Our filling consists of sponge cake, cheese cream and jelly. Letʼs prepare berry syrup for soaking the biscuit: bring sugar with water, raspberries and red currants to a boil and remove from heat. You can add cranberries, cherries, liqueur, and rum to the syrup. The impregnation should be hot and the cakes should be cold.

Step 15

Step 15
Cut one cake in half lengthwise, and soak the cold cakes in hot syrup using a silicone brush. Place the soaked cakes into molds.

Step 16

Step 16
We transfer the cheese cream and raspberry jelly into culinary bags with round nozzles with a diameter of slightly less than 1 cm and spread around the perimeter of the mold, alternating the cheese cream with raspberries. One filling will be single with one cake layer.

Step 17

Step 17
And the second filling is a double “sandwich” type — place the second cake layer on top of the cream and jelly. Cover both fillings with film and put them in the freezer for 5-6 hours, so that later it will be convenient to put them in the cake.

Step 18

Step 18
Prepare the mirror glaze and take the following ingredients: sheet or powder gelatin, filtered water, sugar, glucose syrup, condensed milk, white chocolate, food coloring (color of your choice).

Step 19

Step 19
First, soak leaf or powder gelatin in ice water. Some of the water can be replaced with pieces of ice. Soak the leaves for no more than 8-10 minutes, then remove and squeeze. If you have powdered gelatin, fill it with 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.

Step 20

Step 20
Letʼs prepare a tall jug or glass from an immersion blender, into which we put condensed milk, then pieces of white chocolate on top.

Step 21

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, there is no need to stir the sugar; move the saucepan slightly on the stove, this will help the sugar dissolve faster.

Step 22

Step 22
After the sugar dissolves, 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 is an important tip: a) if you don’t cook the syrup, everything will drain from the sides of the cake; b) overcook — the syrup will be very thick, and you will not be able to pour over the cake, cook exactly to a temperature of 103°C.

Step 23

Step 23
Pour the hot syrup into a jug; the chocolate begins to melt. When the temperature drops to 85°C, add gelatin. The swollen powdered gelatin can first be slightly melted in the microwave and poured into a jug. Mix everything carefully.

Step 24

Step 24
Add a few drops of dye and start blending with an immersion blender at low 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.

Step 25

Step 25
If bubbles still 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 mature.

Step 26

Step 26
Letʼs prepare the ingredients for the mousse. And we will use two molds with a diameter of 18 cm: silicone and a ring from a split mold.

Step 27

Step 27
Before preparing the mousse, cover the bottom of the springform ring with cling film evenly without wrinkles. Install a side film for the sides of the mold. Both forms should be immediately placed on a baking sheet or flat dish that goes into the freezer. Soak leaf gelatin in ice water for no more than 6-8-10 minutes! Squeeze and set aside for now. If powdered gelatin, then pour ice water in a ratio of 1:5, per 7 g of gelatin 35 g of water.

Step 28

Step 28
Beat the yolks (63 g) in a mixer bowl until white foam. The technique for preparing the mousse “Pate a bomb” is a creamy base that is made from egg yolk and sugar syrup.

Step 29

Step 29
We take the syrup in a ratio of 2:1, i.e. 70 g of sugar and 35 g of water and heat exactly to 118 ° C in order to brew the yolks.

Step 30

Step 30
The syrup needs to be poured into the bowl in a thin stream between the whisk and the walls of the bowl; to do this, reduce the speed of beating 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, to obtain a homogeneous white mass with a mayonnaise structure.

Step 31

Step 31
. Place the swollen gelatin in honey and microwave for 15-20 seconds. until the gelatin is completely dissolved.

Step 32

Step 32
Add a little egg cream to the melted gelatin, mix and pour it into the bowl with the bulk of the egg cream, and mix well again.

Step 33

Step 33
Soften the cream cheese with an immersion blender and add it to the egg cream. Stir further with a spatula. Gently rub this mass.

Step 34

Step 34
Whip the cold cream until half-whipped. Combine with egg and cheese cream and mix with a spatula until smooth. The mousse is ready. It turned out to be 60 g.

Step 35

Step 35
Pour half of the mousse into the ring, place the frozen filling on the mousse and press on it until the sponge cake is even with the mousse, the surface of the cake is even. You can use a fork to place the filling exactly in the center.

Step 36

Step 36
We do the same in silicone form. We put our cake preparations in the freezer for 4-5 hours or better yet, overnight.

Step 37

Step 37
Letʼs glaze our cake. Heat the glaze in the microwave to an operating temperature of 30-31°C and pour over our frozen cake. We begin to pour a lot at once from the center to the edges. All the glaze that drips off is collected and used several more times. If you see a reflection on the surface of the cake, then the icing is perfect, congratulations!

Step 38

Step 38
Decorate the cake and put it in the refrigerator to slowly defrost 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 pouring the cake.

Step 39

Step 39
Letʼs admire the cut of the cake and everyone who prepared this beautiful and delicious cake, bon appetit!

Additional rubrics

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