Hello my lovelies,
Valentine’s Day is just around the corner and I’m pretty sure that my red velvet layer cake is the perfect cake for that special day !
Let’s see the recipe, Chef!
Red Velvet Layer Cake
- Vanilla ganache
- 225 g white chocolate
- 450 g cream
- 2 tsp honey
- 1 vanilla pod
- Raspberry sauce
- 150 g strawberries
- 1/2 lime juice
- 30 g sugar
- 2 tablespoons honey
- 4 g gelatine sheets
- Layer cake
- 100 g butter at room temperature
- 170 g sugar
- 10 g vanilla sugar
- 2 eggs
- 340 g flour
- 2 level tablespoon unsweetened cocoa
- 1/2 tsp salt
- 14 g baking powder
- 130 g milk
- 120 g cream
Cut the vanilla pod in two pieces in its length. Scrape the seeds.
Pour 100 g of cream in a saucepan. Add the honey, vanilla seeds and vanilla pod.
Heat until it boils. Stop heating immediately.
Leave to rest 10 to 15 minutes.
Melt the white chocolate.
When the chocolate is melted, heat the cream again for a few seconds.
Add it to the chocolate 1/3 after the other.
Add the remaining 350 g of cream, mix.
Place a clingfilm directly on the mixture so that there's no air remaining.
Set aside in your fridge for at least 4 hours.
Soak your gelatine sheets into cold water.
Squeeze the lime.
Heat the raspberries, lime juice, sugar and honey in a sauce pan.
Cook at low heat for 12 minutes with lid.
Mix your sauce.
Sift the sauce to remove the seeds.
Add the gelatine and mix.
Let it cool down.
Preheat your oven at 160 C / 320 F degrees.
Whisk the butter at room temperature, the sugar and vanilla sugar.
Add the eggs.
In a separate bowl, mix the flour, salt and baking powder.
Add 1/3 of the flour/salt/baking powder to your mixture. Mix.
Add half of the milk and cream and whisk.
Start again with 1/3 of the powders, the rest of the milk and cream, and finally the rest of the powders. At each step, make sure to have an homogeneous mixture.
Pour in a buttered mold.
Bake for one hour.
Wait 15 minutes before unmolding and let cool down on a grid.
Melt the Ruby chocolate and shape hearts on a baking paper.
Cut 3 discs for cake. Cut the boarders too to have a nice red color of cake.
Place the bowl of your food processor and whisk in your freezer for a few minutes.
When the bowl is cold, remove the vanilla pod, pour the cream in the bowl and whisk for a few minutes. You should get a firm and compact ganache.
Pour the ganache in a piping bag and pipe a layer of ganache on the first cake disc. Pipe raspberry sauce.
Place a second disc on top, pipe a layer of ganache. Pipe the rest of the raspberry sauce.
Place the third disc, pipe the rest of the ganache.
Place your chocolate hearts and a few cake crumbs.
Set aside in your fridge until serving.