Cheesecake The New Red Velvet
Description
This Strawberry Cream Red Velvet Cake is a delightful blend of textures and flavours, featuring layers of soft red velvet sponge, tangy berry confit, and a smooth yoghurt cheesecake mousse. The cake is elegantly finished with a handcrafted floral-patterned white chocolate garnish, adding a touch of sophistication. Perfect for special occasions, this cake is a beautiful balance of sweetness and tartness, making each bite a memorable experience. Whether you’re a seasoned baker or trying something new, this recipe will guide you through creating a stunning and delicious dessert.
Ingredients
Strawberry Raspberry Confit
Red Velvet sponge
Yoghurt cheesecake mousse
Red velvet chocolate
Instructions
Video
Fruit Confit
In a small bowl, combine 9g of cornflour and 60g of granulated sugar.
- Mix thoroughly to ensure even distribution.
- Soak 5g of gelatine leaves in cold water until softened.
- In a medium-sized pot, add 140g of frozen raspberries, 140g of strawberries, and 30g of water.
- Cook over medium heat until the fruit releases its juices and becomes liquid.
- Once the fruit mixture is liquid, stir in the cornflour and sugar mixture.
- Simmer for about 5 minutes, stirring constantly, until the mixture thickens.
- Squeeze the excess water from the gelatine leaves and add them to the fruit confit.
- Stir until the gelatine is fully dissolved.
- Pour half of the fruit confit into a cake mold and freeze for about 2 hours.
- Reserve the other half of the confit for the cheesecake mousse.
- Cover it with plastic wrap in contact with the surface to prevent a skin from forming, and set aside for later use.
Red Velvet Sponge
- Separate 4 large eggs into two medium-sized glass bowls.
- In the bowl with the egg yolks, add 50g of granulated sugar.
- Whip the mixture until it becomes pale and almost white.
- Add about 3g of red food colouring (gel or powder) to the yolk mixture.
- Whip until fully combined, achieving a vibrant red colour.
- In the bowl with the egg whites, add 50g of granulated sugar and 2g of fine salt.
- Beat the mixture until soft peaks form, creating a weak meringue.
- Gently fold one-third of the meringue into the colored yolks to loosen the mixture. Then, carefully fold the yolk mixture into the remaining meringue, ensuring you retain as much air as possible.
- Sift 65g of all-purpose flour and 7g of cornstarch over the egg mixture.
- Gently fold the dry ingredients in until just combined.
- Line a 30x40 cm baking tray with baking paper and evenly spread the sponge mixture. Preheat your oven to 185°C and bake the sponge for about 8-10 minutes.
- Once baked, allow the sponge to cool completely.
- Use a knife to gently release the sponge from the sides of the tray and peel off the baking paper.
- Trim the sponge to a height of 7.5 cm and a length of 18 cm for the sides of the cake. Use the remaining sponge to cut a round base using an 18cm cake ring.
Yogurt Cheesecake Mousse
- In a mixing bowl, soften 195g of full-fat cream cheese using a spatula.
- Add 70g of Greek-style yogurt and 60g of icing sugar to the cream cheese.
- Combine well until smooth.
- Soak 6g of gelatine in cold water and set aside.
- Semi-whip 150g of whipping cream until it reaches a texture similar to melted ice cream.
- Warm the reserved fruit confit to about 80°C.
- Stir in the hydrated gelatine until fully melted.
- Combine the fruit confit with the cream cheese mixture, then gently fold in the semi-whipped cream.
- Assemble the Cake: Pour half of the cheesecake mousse into the prepared cake mold. Press the frozen fruit confit into the center, then top with the remaining mousse.
- Set the cake in the fridge for 2-3 hours to allow it to set.
Chocolate Garnish
- Prepare Chocolate: Melt 150g of white chocolate and add oil-based red food colouring (liposoluble red colour) to achieve the desired shade.
- Spread the coloured chocolate onto an acetate sheet.
- Allow it to partially set until it begins to crystallize.
Create Floral Pattern:
- Using a needle, carefully shape a floral pattern in the soft chocolate. Once done, use a 17cm round cake ring to cut a circle that matches the top of the cake.
- Allow the chocolate decoration to crystallize completely, which should take about 1-2 hours.
- Finish the Decoration: Once set, use a needle to gently lift and trim the chocolate, revealing a delicate pattern that will beautifully adorn your cake.
Final Assembly
- Unmold and Decorate: Carefully unmold the chilled cake. Place the prepared chocolate decoration on top.
- Serve: Slice and serve your beautifully crafted Strawberry Cream Cake, complete with a luscious red velvet sponge, tangy fruit confit, creamy yogurt cheesecake mousse, and a stunning chocolate garnish.
