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.
- Divide the eggs into whites and yolks.
- Whip the whites with half of the sugar until steady peaks.
- Whip the yolks with the rest of the sugar and vanilla sugar until fluffy; add the dye, and stir.
- Whisk the cream until thick, and stir in the whipped yolks.
- Sift the flour with the baking powder and cocoa.
- Mix one half of the egg whites into the colored yolks; then add the flour and the remaining egg whites.
- Knead the dough with a spatula (carefully, trying not to ruin the splendor of the egg whites).
- 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.
- Bake the sponge biscuit in the oven preheated to 170С (338F) until dry skewer, for about 1 hour 20 minutes.
- 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.