Bûche Red Velvet (pour un Pixmoule + 1/2 -> 40 cubes de 3cm)

Log Red Velvet (for Pixmoule 1/2-> 40 cubes of 3cm)

Log Red Velvet (for Pixmoule 1/2-> 40 cubes of 3cm)

 

 

Ingredients

The apparatus in Red Velvet Cake

  • 100g of soft butter
  • 160g of sugar
  • 2 eggs
  • 80g of neutral oil
  • 100g of cream
  • Red colouring agent
  • A pinch of salt
  • 10g from cocoa to powder not sweetened
  • A nice pinch of vanilla there drifts
  • 160g of flour
  • 4g of yeast

The royal ice

  • whites of eggs
  • sugar freezes

The cream cheese

  • 200g of philadelphia
  • 75g of mascarpone
  • 15g of sugar freeze

 

 

Technique of the log Red Velvet Cake

The apparatus in Red Velvet Cake

Work the soft butter with the caster sugar, add eggs, salt, cocoa, powder of vanilla, cream and oil. Incorporate the colouring agent (colouring agent in red powder raspberry for my part) before adding the flour and the yeast and blending well.

To spread Pix' with butter moulds (usually I do not make it but there I wanted to take precautions knowing that these are small cakes really very thick) in the brush. Pixcake offers you this bomb to be greased, dispo on the shopit is really practical. In short, put the apparatus in red velveteen cake in a forcing bag and raise it in Pixmoule almost up to the second demarcation.

Close again the pixmoule with the lid and clean off for 22 minutes in 165°c. From the exit of the oven, withdraw the fragments of red velveteen cake which escaped and let warm up very slightly before removing the lid, then turning out of the tin with the aid of a grid. Be delicate, but normally this goes all alone.

Iterate operation for the apparatus in red velveteen remaining cake.

Let cubes get cold on grid (stock them in a hermetic box if they take care of dressage only later) and make the disposition on support with log.

They go then re - to manipulate cubes red velveteen cake but this parried me clever to make the dispo nevertheless on support, because there will always be a face of a cube which is prettier and what they want to put towards the outside.

Accomplish the ice royal: In a small bowl, to blend every baby not much of egg white with some sugar freezes to the point of getting desired consistency (especially not too liquid, but who could be used in the cone).

Accomplish the decor on every external faces of your cubes red velveteen, as I show it to you via gif below (I find that this decor a bit "lace / garland" gives an ambience very Christmas ^^)

The cream cheese

To slacken Philadelphia slightly with the mascarpone and the sugar freezes.

To put the cream cheese poaches it provided with a fluted shell F8 and to accomplish choupettes babies of cream on the cubes of the log red velveteen cake.

To finish, to dredge with candy female ducks, take reds especially because it is what comes out again the best and to stock the log red velveteen in the fridge BUT to take it out at least 30 minutes before savouring it so that cubes find their softness well and so that you could appreciate all tastes.

He will stay from the cream cheese, keep her in pocket to use him for the floor below.

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