Culinary master-class: velvet cake

Velor deserts delight and fascinate. They look stylish, modern and royally refined. Cakes with velor decoration, as a rule, are made with a mousse filling with the addition of fruit or berry confit and a crispy praline. Thanks to this complex structure, they are equally beautiful both inside and out. About how to prepare a velvet cake with our own hands, we will tell in our article. Here we will reveal all the secrets of cooking these delicious and beautiful desserts.

Cake with velor "Strawberry with cream": a culinary master class

Such a gentle and refined dessert can easily become an ornament of any festive table. He refers to the middle category of complexity, to cook it interesting and exciting, and the result will certainly meet all your expectations. Meanwhile, during cooking it is important to stick to the preset technology, do not forget to weigh the products, clearly observe the baking temperature and the order of processing of the products.

The culinary master class begins with the drawing up of a scheme for the future dessert. When drawing up a drawing, it is important to take into account both the size of the form in which the dessert will be prepared, and the order of the layers. In the mousse dessert "Strawberry with cream" there will be 4 layers: sand base, strawberry confit, cheesecake on the basis of cream cheese and mousse filling. Top of the cake will be covered with velor. To prepare this confectionery masterpiece you need 2 culinary rings with a diameter of 16 and 18 cm. Let's consider the technology of preparing a velvet cake step by step.

Step 1. Sand base

Cooking begins with baking the base or sand cake. The sequence of actions in this case will be as follows:

1. Butter butter of soft consistency (60 g) whipped with sugar (60 g) is white. The mass should be homogeneous, lush and light.
2. In the prepared creamy mass is introduced sifted wheat and almond flour in an equal proportion (60 g each). The dough is mixed.
3. Prepared dough wrapped in film and sent to the refrigerator for half an hour.
4. The cooled dough is rolled on parchment paper with a diameter slightly larger than 16 cm. After that, the extra edges of the layer are cut with a culinary ring of the right size.
5. The cake is sent to the oven, heated to a temperature of 175 degrees for 15 minutes.

After removing from the oven, the cake should cool down well. We can assume that the first layer of velvet cake is ready.

Step 2. Strawberry Confidential

Bright and aromatic strawberry confit in consistency resembles berry jelly. And it is also prepared on the basis of gelatin. The consistency of the strawberry confit is as follows:

1. Powder gelatin (10 g) is soaked in 50 ml of cold water.
2. Strawberry puree (200 g), sugar (60 g) and cornstarch (10 g) are mixed in a saucepan and on slow heat with constant stirring are brought to a boil.
3. After 2 minutes, gelatin is added to the strawberry mass.
4. The mass is again stirred and removed from the fire. For cooling, the top is covered with a film.
5. The mass cooled to room temperature is poured into a silicone mold with a diameter of 16 cm or directly on the sand cake in the ring and sent to the freezer until it freezes.

Step 3. Cheesecake

The next layer in the dessert with velor coating will be a cheesecake with the addition of strawberries. Its preparation takes place in the following sequence:

1. The non-cold cream cheese "Philadelphia" (250 g) is thoroughly mixed with half of the egg, sugar, fat cream and strawberry puree (the amount of all ingredients is 50 grams).
2. A double layer of foil is spread on the baking tray, a ring with a diameter of 16 cm is installed on it. After that, the sides of the mold are formed from the foil, into which the prepared mass is poured.
3. The cheesecake is baked for half an hour at a temperature of 160 degrees.
4. After the prepared layer has cooled, the ring is removed from the mold. And the cheesecake itself goes to the freezer until it freezes.

You can prepare cheesecake in silicone or split form, covered with parchment. The main thing is that its diameter corresponds to a size of 16 cm.

Step 4. Mousse for a cake

Delicate and refined mousse determines the taste of the future cake. That's why it uses flavored milk for its preparation. You can learn how to do it from our master class. The sequence of preparation of the mousseous layer for the velor cake is as follows:

1. Gelatin (10 g) is poured with 50 ml of cold water for half an hour, until it swells.
2. At this time, the flavored milk is being prepared. For this, ordinary pasteurized milk (250 ml) is poured into a sauté pan and seeds of a whole vanilla pod are added to it . Milk is brought to a boil and infused for half an hour. This is how vanilla milk is cooked. Similarly, instead of vanilla, you can add lemon zest or tea. Before mixing with other ingredients, the milk must be filtered through a sieve.
3. Sugar (100 g) is combined with starch (10 g) and yolks (3 pcs.). Then milk is introduced into the resulting mass. The mixture is thoroughly mixed and brought to a boil.
4. After 1 minute, the milk mass should be removed from the fire and carefully stirred in it gelatin. After cooling, add butter to the resulting cream (50 g).
5. Separately whip the fatty cream (250 g) and combine them with the cooled cream.

We can assume that the mousse is ready. Now you can collect the velvet cake. To do this, you need to make sure that all layers are well-frozen.

Step 5. Build the cake

To assemble the cake, it is recommended to use a silicone mold with a diameter of 18 cm. Or you can make a mold yourself. To do this, the culinary ring of the desired diameter should be wrapped on one side with a food film. This will be the bottom of the mold, which then will have to be placed on a hard surface, for example, on a baking tray or a large cutting board. The velvet cake is collected in the reverse order, that is, first the upper layers are formed, and then the lower ones.

First you need to pour some liquid mousse on the bottom of the mold and send the baking sheet into the freezer until the layer is completely solidified. Next lay a frozen cheesecake, then Confit and sand base. After that, the velvet cake is poured on the sides with the remaining mousse. Now it needs to freeze well for 10 hours, and only after that you can proceed to decorate the dessert with velor.

Step 6. Velor decoration of the cake with a spray-velor

In fact, to cover the cake with velvet in the home is not at all difficult. And to prepare such a coating is much easier than mirror glaze. But before you start preparing it, it should be noted that you can cover the cake with this decor in two ways:

• Using a spray-velor - a ready sprayer in a cylinder;
• With the help of an electric spray gun.

Cylinders-aerosols provide instant cover of the cake with velor without the need to prepare any additional blanks. One such 400 ml bottle is usually enough to cover 6-8 cakes, which for home use is more than enough.

But also such a velor coating for a cake has a number of drawbacks. First, the color range of the spray is limited to 8 basic shades, which can not be changed in brightness. Secondly, they are quite expensive. It is much more economical to buy ingredients for self-cooking velor.

Preparation of velor for a cake at home

To prepare velor at home, only two ingredients are needed: cocoa butter and white chocolate. The optimal proportion is 1: 1. This means that 50 g of cocoa butter will need to take 50 g of white chocolate. However, you can take more chocolate, but less oil. Everything depends on personal taste preferences. This amount of ingredients (100 grams) will be enough to cover with velvet a large cake of standard size.

First, you need to melt cocoa butter and chocolate in a water bath (or in a microwave oven). Then combine the two ingredients in one bowl. Next it is necessary to add helium or any other food color and mix thoroughly. The mass should be a liquid consistency and a uniform color. After that the velvet for the cake is poured into the flask of the spray gun and sprayed onto the frozen product. More details about this are given below.

How to cover velvet cake with a spray gun

First, you need to have an electric spray gun in the house . If such an instrument is not available, then it can be purchased at any construction store. Secondly, it is necessary to calculate the expediency of such a purchase in advance. Even despite the high cost of sprays, at a cost the purchase of a balloon will be much cheaper than a new spray gun.

Before you apply velor to the cake, you need to prepare a workplace. To do this, a large box is suitable, which is installed on the table with the open part to the side. This is done so that the velor was covered only with the specified product, and not the walls, the table and the ceiling. In the box is also installed a cup or a plate on which the cake is located. Now the container with liquid velor is fixed on the spray gun, the equipment itself is taken in the right hand, and the plate with the cake set on it turns with the left hand. When the entire sequence of actions is observed, the velvet surface of the cake is homogeneous. Now you can think about the decor.

Decoration of velor cakes

Velor itself can be called a cake decoration. However, even such an ideal surface requires a refined decoration.

The last peep of fashion is decorating cakes with fresh berries and fruits. Ideal for this case are raspberries, strawberries, red currants, figs, etc. Most often they are laid out on one half of the cake or in a circle in the form of a wreath. Particularly interesting are berries, tattered with powdered sugar.

Secrets of cooking velor cakes

When preparing a velvet cake, it is important to remember the following:

1. It is important to follow the cooking technology. Do not forget to weigh products, measure their temperature, observe the thermal regime and the sequence of processing products.
2. The surface that is covered with velor should be frozen and perfectly smooth without flaws and unevenness.
3. Before applying velor with a spray gun you need to make sure that the temperature of the liquid is not more than and not less than 34-35 degrees.

To cook a velvet cake is simple and exciting. At the same time, true gourmets will appreciate the taste of cooked dessert.