Red Velvet Trifle Cups with Cream Cheese

Spectacular, bright, tasty. Add some color to your life! Trifles Red Velvet Cream Cheese Cups are a popular dessert in cups that feature sponge crumbs with a deliciously soft layer. This dish is convenient to serve on a holiday table, the glass is just enough for one serving.
cook time: 9h
Miles Denholm
Red Velvet Trifle Cups with Cream Cheese

Nutrition Facts (per serving)

322
Calories
22g
Fat
26g
Carbs
5g
Protein

Ingredients (6 portions)

For the biscuit:

Wheat flour 110 g
Eggs 1 pc
Sugar 100 g
Kefir 100 g
Vegetable oil 100 g
Cocoa 1 tsp
Food coloring 1 tsp
Baking powder 10 g

For cream:

Cottage cheese 300 g
Heavy cream 100 g
Powdered sugar 50 g

Recipe instructions

Step 1

Step 1
How to make red velvet trifles in cream cheese cups? Prepare your food. First thingʼs for the biscuit. Take kefir with a fat content of 2.5%, it is better if it is warm, remove it from the refrigerator in advance. Take odorless, refined oil. I have a special dye for red velvet, gel, water-soluble.

Step 2

Step 2
How to make a sponge cake? Take a bowl and sift the flour into it first, then the cocoa and baking powder. By doing this, you will not only remove possible debris and break up lumps, but also saturate the food with oxygen, which will make the baked goods fluffier and airier. Add sugar at the end. Read about the intricacies of using baking powder in baking and the properties of flour in separate articles at the end of this recipe.

Step 3

Step 3
Mix the dry ingredients with a whisk until smooth.

Step 4

Step 4
Beat the egg into another bowl, pour in the butter and kefir, but not all of it. Leave a small part.

Step 5

Step 5
Add food coloring to the reserved kefir and mix well. The result will be a very bright mixture. The amount of food coloring may vary depending on the manufacturer and its color. I added a teaspoon because Iʼve baked with this before and I know that with less the color wonʼt be as intense. I advise you to start with a few drops.

Step 6

Step 6
Pour the colored kefir into the liquid ingredients. Mix everything with a whisk until smooth.

Step 7

Step 7
Pour the liquid part into the dry part; this method will prevent lumps from forming in the dough. Mix with a whisk. The dough will turn out like liquid sour cream. Be prepared for the fact that you may need a little less or more flour — rely on the consistency of the dough. Don’t be alarmed by the bright color—the sponge cake will darken as it bakes.

Step 8

Step 8
Take a suitable baking dish. For trifle, you can use any — round, rectangular, large, small. The biscuit will still crumble. I took a pastry ring with a diameter of 20cm and made the bottom out of foil. Pour the dough into the mold. There is no need to lubricate it first.

Step 9

Step 9
Bake the sponge cake in an oven preheated to 180°C. Baking time will depend on the features of your oven, the size of the pan and the thickness of the dough layer. Read more about ovens at the end of the recipe. Focus on the appearance of the sponge cake; use a toothpick to determine if it is ready — it will come out dry from the center. Mine baked for 35 minutes. Release the slightly cooled sponge cake from the mold, wrap it in cling film and put it in the refrigerator for 8 hours.

Step 10

Step 10
Prepare the cream. Take curd cheese, such as Violetta, Cremette, Almette. Cream 33% fat. And it’s better to use powdered sugar rather than sugar. Since the whipping time is short, the sugar will not have time to dissolve. You can read about how to whip cream at the link in the article at the end of this recipe.

Step 11

Step 11
How to make cream? Take a bowl, pour cream into it, add cheese and powder. Using a mixer at low speed, beat the cream for several minutes. The main thing is that the products are mixed. It is not necessary to achieve strong pomp.

Step 12

Step 12
Remove the biscuit from the refrigerator and use your hands to crush it into coarse crumbs. Take cups with a volume of 150-200 ml. Place a layer of crumbs on the bottom and pipe cream cheese on top with a pastry bag. Then add another layer of sponge cake. And again cream. I got three layers.

Step 13

Step 13
I deposited the top layer of cream in the form of roses. Garnish the trifles with fresh berries and mint leaves. Place the dessert in the refrigerator for an hour to soak, then serve. Bon appetit!

Additional rubrics

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