Red velvet cake with lemon mousse and kiwi garnish.

Name: Red velvet cake with lemon mousse and kiwi garnish. - Marinela O.
Ingredients: Lemon mousse: 2 packets of gelatin; juice from 1 1/2 lemons and from one orange; grated zest from one lemon; 400 g liquid cream; 3 eggs; 100 g melted white chocolate; 5 tablespoons of sugar. Base: 250 g flour; 1/2 teaspoon salt; 2 tablespoons of non; coloring cocoa; 120 g soft butter; 300 g sugar; 2 eggs; 250 g plain yogurt; one vanilla pod; red food coloring; 1 teaspoon vinegar; 1 teaspoon baking powder. Kiwi topping: 2 kiwis; 100 ml orange juice; 100 ml water; 50 g sugar; 1 tablespoon vanilla essence; 1 packet of gelatin.

Dessert - Red velvet cake with lemon mousse and kiwi garnish. by Marinela O. - Recipia

Red Velvet Cake with Lemon Mousse and Kiwi Topping Preparation time: 45 minutes Baking time: 30 minutes Total time: 1 hour and 15 minutes Number of servings: 10 Introduction The Red Velvet Cake is a true symbol of sophisticated desserts, with an attractive appearance and a soft texture that perfectly blends sweet and tart flavors. This recipe combines a moist and fluffy Red Velvet base with a refined lemon mousse, bringing a delightful contrast of tastes and aromas. The kiwi topping not only adds a touch of freshness but also a splash of color that will impress any guest. Let’s discover together how to prepare this delicious dessert! Ingredients *For the Base:* - 250 g flour - 1/2 teaspoon salt - 2 tablespoons cocoa (that doesn’t color too much) - 120 g soft butter - 300 g sugar - 2 eggs - 250 g plain yogurt - 1 vanilla pod - Red food coloring (to taste) - 1 teaspoon vinegar - 1 teaspoon baking powder *For the Lemon Mousse:* - 2 packets of gelatin - Juice from 1 1/2 lemons and 1 orange - Grated zest from 1 lemon - 400 g liquid cream - 3 eggs - 100 g melted white chocolate - 5 tablespoons sugar *For the Kiwi Topping:* - 2 kiwis - 100 ml orange juice - 100 ml water - 50 g sugar - 1 tablespoon vanilla essence - 1 packet of gelatin Step by Step Preparation 1. Preparing the Red Velvet Base: Start by preheating the oven to 180°C. In a large bowl, sift the flour, salt, and cocoa. This step is essential to avoid lumps in the mixture. In another bowl, mix the soft butter with the sugar using a mixer on medium speed for about 5 minutes until you obtain a fluffy cream. Add the eggs, one at a time, mixing well after each. Finally, incorporate the vanilla. In another container, mix the yogurt with the red food coloring. Gradually add the flour mixture and yogurt to the butter mixture, starting and ending with the flour. This will help achieve better texture uniformity. In a small bowl, extinguish the baking powder with a teaspoon of vinegar, then add it to the mixture. Mix well until everything is homogeneous. Pour the mixture into the prepared cake pan (greased with butter and dusted with flour) and bake for 30 minutes. Check with a toothpick if it’s done - it should come out clean. 2. Preparing the Lemon Mousse: Start by soaking the gelatin in the lemon juice, orange juice, and grated lemon zest. In another bowl, whip the liquid cream until firm and refrigerate it. In a bowl, beat the eggs with the sugar until they double in volume. This is a classic method to aerate the mixture, making the mousse light and airy. Add the melted white chocolate to the egg cream, mixing gently to avoid losing volume. Dissolve the gelatin over a double boiler, stirring continuously, then let it cool slightly. Add the gelatin to the egg cream, stirring constantly, then incorporate this mixture into the whipped cream with gentle movements to preserve the air in the cream. 3. Preparing the Kiwi Topping: Peel the kiwis and blend them until you obtain a smooth puree. In a saucepan, combine the kiwi puree, orange juice, water, sugar, and vanilla essence. Simmer the mixture over low heat for 6-7 minutes, stirring constantly. While the mixture is simmering, soak the gelatin in 50 ml of water. After the kiwi mixture has boiled, add the dissolved gelatin, stirring well to incorporate it. Allow the mixture to cool before pouring it into a cake mold. 4. Assembling the Cake: Once the base has completely cooled, cut it in half. Place the first half on a platter and spread a generous layer of lemon mousse. Add a layer of kiwi topping, then cover with another layer of lemon mousse. Place the top layer on, pressing gently to fix it. If you want to add a special detail, you can decorate the cake with fondant or whipped cream. 5. Serving: Refrigerate the cake for at least 1 hour before serving to allow the flavors to combine and the mousse to set. When you’re ready to serve, cut generous portions and enjoy the perfect combination of sweet and tart. Practical Tips: - Use room temperature ingredients, especially eggs and butter, for better texture. - If you don’t have red food coloring, you can try high-quality cocoa for a more intense flavor. - The mousse can be prepared a day in advance, saving time on serving day. - The cake pairs excellently with fruit tea or sweet white wine, enhancing the delicious flavors of the lemon mousse. Calories and Nutritional Benefits: Each serving of Red Velvet Cake with Lemon Mousse and Kiwi Topping contains approximately 350-400 calories. Although this cake is an indulgent dessert, ingredients like yogurt and kiwis bring nutritional benefits, such as vitamins and fiber. Frequently Asked Questions: - Can I use another type of fruit for the topping? Yes, you can experiment with seasonal fruits like strawberries or mangoes. - How can I make the cake less sweet? You can reduce the amount of sugar in the mousse and topping, adjusting the recipe to your taste. The Red Velvet Cake with Lemon Mousse and Kiwi Topping is not just a dessert but a culinary experience that blends tradition with innovation. It is perfect for special occasions or simply to treat your family and friends. Enjoy!

Category: Dessert Author: Marinela O. Views: 1 Date: 04.10.2024

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Dessert - Red velvet cake with lemon mousse and kiwi garnish. by Marinela O. - Recipia 1

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