Red velvet cake for men. Biscuit "Red Velvet". Ingredients for cream

Preparation: Mix the butter at room temperature with the sugar, salt and eggs. Bicarbonate is quenched with vinegar and added to the top layer composition, mixed, then vanilla is added and mixed again. Run a dump test to make sure everything is done. When cooling the counter it turns out cream: liquid whipped cream mixes well with the mixer until it hardens. Mascarpone is mixed in a bowl with powdered sugar, then easily turns on the cream. Cut the tabletop and collect the cake, then cool for a few hours before serving.

Ingredients: 400 g red beets, 250 g rice, one large onion, one garlic, two glasses of red wine, two glasses vegetable soup, salt pepper, olive oil, shaved parmesan or another type of hard cheese, a few tablespoons of cream. Cooking: fry the onion in a spoon of butter until it becomes translucent. Add rice and mix thoroughly. Pour wine and soup gradually, stirring constantly. Take a small fire, cover with a lid and leave for 10 minutes. Boil the beef, peel it, peel it and add it on top of the rice, and then garlic, stirring well.

Salt and dip into the taste and leave to cook for 10 minutes, until the rice becomes creamy. Before serving, shake the Parmesan cheese and add a little cream. Ingredients: red jelly - 300 g of strawberries, one tablespoon of sugar, 9 g of gelatin, 6 tablespoons of water; white jelly - vanilla package for pudding, two tablespoons of sugar, 500 ml of milk.

Preparation: for red jelly, put on the fire, wash and peel the strawberries in a box, and leave the sugar and leave until the sugar has melted. Meanwhile, put gelatin in water. Skip the strawberries and mix quickly with hydrated gelatin. For white jelly, prepare the pudding, as indicated on the envelope, with milk and sugar, then leave to cool. Two glasses alternate with glasses.

Ingredients: 200 grams of rice, 750 ml of milk, 5 tablespoons of sugar, a teaspoon of vanilla essence, a teaspoon lemon peel, salt, pomegranate. Preparation: Put the milk on the fire, in the drawer, and when it starts to boil, add the washed rice and salt. Cover with a lid and leave to simmer, stirring occasionally to prevent sticking. After 15 minutes, put the essence of vanilla, and then the lemon peel. Leave for 10 minutes, add sugar and mix for 5-7 minutes. Stop the fire and leave covered rice.

Pour pudding into bowls and cool slightly, sprinkle pomegranate seeds. Ingredients: 500 g cherry tomatoes, 300 g mozzarella, fried sticks, one teaspoon of dried basil, one tablespoon of olive oil, salt, pepper. Preparation: Wash the tomatoes and cut in half. Put on pasta for frying, as well as tomatoes and cheese. Mix the butter, basil, salt and pepper in a bowl, and discard the skewers.

Cheesecake with raspberry jam

Preparation: crack the cookies and mix thoroughly with the melted butter, then put them on the bottom of a removable baking tray with baking paper, press and put in the refrigerator for 30 minutes. Mix liquid cream with vanilla sugar, until you get a strong whipped cream, which is then mixed with cow cheese and powdered sugar. Spread the cream on a cookie counter and let it cool for about 3 hours. Before serving, remove it from the mold and spread the jam all over the surface.

For the top: whole eggs are mixed with salt and sugar until they become sparkling and resemble a cream. Add melted and cooled butter to fine yarn, like mayonnaise. Finally, add beaten dairy and vanilla extract and mix with a steam or low-speed mixer. Flour mix with cocoa, baking powder and powder color. Add dry ingredients to a wet, multistage mix and blend with steam or at low speed mixer. Divide the dough into two parts and bake in a tray for a round table with a removable ring or silicone tray, on paper with pastries.

Remove the tops on the grill and let it cool. For cream: gelatin sheets are hydrated in cold water  within 10 minutes. Whipped cream is mixed together with sugar to the desired consistency. Add the yoghurt to the whipped cream and mix at low speed until the ingredients are turned on. Condensed milk is heated and hydrated gelatin sheets are added. Stir until dissolved gelatin. Add to the whipped cream and mix. For strawberry jelly: the fruit, along with the syrup, is placed in a saucepan.

Add sugar and leave on the fire for another 2-3 minutes until the sugar has melted. With a vertical mixer, the fruit goes well until it is finely mashed. Gelatin hydrates in cold water for 10 minutes, then dissolves in a very low flame. Add to the strawberry puree and let it cool. For assembly: the baking sheet is lined with aluminum foil or food foil. Place the first top, add the strawberry puree, from which we stopped 4-5 tablespoons to the jelly, and the top that will come. Place the tray in the refrigerator for one hour.

Thick is added to the cream strawberry jelly. Put the tray back in the refrigerator for one hour or until the cream hardens. Remove the cake on the plateau, put another overlay sheet, decorate with melted white chocolate and bombs, and put the cake in the fridge for another 1-2 hours.

For the counter, we mix eggs with salt and sugar until they increase the volume and do not resemble a cream. Add the melted butter to the thin wire, not all at once. Add battered milk and vanilla, gently stirring with a steam phone. Mix flour with sugar, cocoa, powder, baking powder separately. Gradually add the dry ingredients to the wet ingredients and mix thoroughly until smooth. We dough the dough in two baking forms, pasted paper for baking. Bake jagged toothpicks.

We take the upper part of the grill, cool it. We also process the cream: moisten gelatin in cold water for 10 minutes. Mix the whipped cream with the sugar until it becomes a texture, and then add the yogurt using a lower speed mixer. Heat condensed milk and mix it with gelatin until it dissolves. Turn the mixture into whipped cream with yogurt. Put the fruit for 15 minutes, along with the syrup, until they begin to soften. We add sugar and take a few minutes to boil until the latter is melted.

Hydrate gelatin in cold water for 10 minutes, then store it in a steam bath until it is baked. We move the fruit using a vertical mixer. Add gelatin and homogenize the composition. Assemble the cake: Apply a baking foil baking ring to the dish. We poured the cream, put the tray in the fridge for another hour.

Place the second tabletop, which we personify the remaining strawberry puree. The story of torture is this: they were created to make an impression and become the reason for celebration And when you get purple shades and wine, dressed in exquisite cheese cream, then you certainly will not resist just a piece. So a red velvet cake, an American recipe that will bring you the first. And you have no reason to celebrate to cook. Enough to know that the weekend is coming, and this will be your sweet kitchen project.

Ingredients.


Soft butter enters the bowl with sugar. Mix them pretty much until the sugar almost disappears and the mixture is creamy. Add the eggs in turn and mix each one well. Turn on the sifted flour along with baking powder and cocoa. Then sour cream, melted chocolate and food coloring.

Allow the rack to cool for 5 minutes in trays, then remove them on the grill and let them cool. Mix the cream cheese with powdered sugar, vanilla extract, soft butter and lemon peel. Put cold cream until you use it. Basically, it must be at least several hours before you can collect a cake. Align vertices if necessary.

Beautiful cake with a delicate taste and the "presence" of the holiday. Red paint. Ingredients Cream cake  Red velvet. Mix flour with salt powder and cocoa spoon. Stir the butter at room temperature with the sugar before adding the froth, then add the eggs and vanilla one by one and stir until it is well homogenized. Mix the hot milk with red paint.

Begin to homogenize by adding other ingredients to the butter cream: flour, homogenize, milk, homogenize, and flour, and so on, in 3-4 halves. Start and finish with flour. Finally, bake a bicarbonate spoon with a spoonful of vinegar, pour in the composition and homogenize again. Pour into trays and cook in the oven. In the cake tray, we poured the composition for a normal counter, without having to cut it into two tops, and in a bowl the rest of the composition.

The tops are left to cool completely, and then we make the cream. The cream smells until a cream is formed, and caster sugar is gradually added. Mix cream cheese separately. Then two creams are homogenized: whipped cream cheese. The domed top is cut in three pieces. If the pastry for baking in the baking tray is too large, cut the edges and only thin, we have the final cake.

Collect the cake, but leave the cream cheese and its decoration. Above, break or try to knit the edges of the top and dust the whole cake well. Leave it overnight. Sift flour, salt and cocoa in a bowl. In another bowl, place the butter with the sugar, chop well, using a mixer, about 2-3 minutes, then add the eggs one by one, beat well after each addition and add the vanilla. In the bowl, where we have battered milk, add red color to homogenize well. Alternatively, add flour and milk composition in 3 steps, beginning and ending with flour.