Red velvet trifles

This recipe will show you how to cook amazingly delicious Red Velvet trifles. Enjoy!⠀

When there is an extra crust left after assembling the cake, such a delicious story can happen!

Berries, light crème, vanilla and a little cream cheese… Yummy!

How do you deal with the rest of the biscuit?

The calculation is for a sponge biscuit 21cm (8.3 inch) in diameter and 8cm (3.1 inch) in height.

1. Divide the eggs into whites and yolks.
2. Whip the whites with half of the sugar until steady peaks.
3. Whip the yolks with the rest of the sugar and vanilla sugar until fluffy; add the dye, and stir.
4. Whisk the cream until thick, and stir in the whipped yolks.
5. Sift the flour with the baking powder and cocoa.
6. Mix one half of the egg whites into the colored yolks; then add the flour and the remaining egg whites.
7. Knead the dough with a spatula (carefully, trying not to ruin the splendor of the egg whites).
8. Pour the dough in a baking ring mold (first, tighten the bottom of the ring with foil, and cut a circle out of the baking paper inward; put it on a wire rack from the oven). Cover the dough with a sheet of foil on top.
9. Bake the sponge biscuit in the oven preheated to 170С (338F) until dry skewer, for about 1 hour 20 minutes.
10. Cool the finished biscuit in the mold to the room temperature, and then tighten it with foil. Let it stabilize in the fridge overnight or for 7 to 8 hours. After that, it can be easily cut into 4 cake layers, without extra crumbs.

4 trifles (250 g | 8.80 oz each) are obtained from each biscuit layer.

Place all the ingredients in a bowl, and whip until thick crème.

Transfer the crème to a pastry bag, and use it for layering the sponge biscuit pieces.

Decorate the trifles with berries, and let them stabilize a little in the fridge.

Enjoy!