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00:00:08

for the dough we will need 5 eggs average

00:00:11

weight 1.50 grams without shells a glass of

00:00:15

sugar a glass I have a cup with a

00:00:18

volume of 250 milliliters

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180 grams of sugar fit here also 200 ml of kefir you

00:00:26

can also take matzo, I have

00:00:28

matzo today I will also need 100 milliliters of

00:00:31

vegetable oil 1 tablespoon spoon of

00:00:34

cocoa teaspoon of soda pinch of salt

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teaspoon of baking powder, of course,

00:00:40

red dye Today I have top

00:00:43

decor, you can take absolutely any one,

00:00:45

we also need flour, I weighed it so that

00:00:48

at the end I can tell you exactly how much

00:01:03

matsun or kefir was used so that you don’t use it, you

00:01:06

must

00:01:08

preheat it bring it over the fire to a

00:01:10

temperature slightly above room temperature, or

00:01:13

you can check it with your finger if your finger is

00:01:15

comfortable. It doesn’t feel cold. This means that

00:01:17

exactly the temperature that we need

00:01:20

from this matsoni always becomes

00:01:22

a little thinner. That’s how it should be.

00:01:25

Why is all this done? How does

00:01:27

soda generally work in any dough? all this

00:01:31

affects the overall work and so on

00:01:34

I have a separate video

00:01:36

to make the dye disperse better

00:01:38

I add kefir to a small amount of dough

00:01:41

or you can add kefir before

00:01:43

Add it to the dough

00:02:03

and only after adding the dye

00:02:06

add fat vegetable oil

00:02:12

all dry ingredients add it to the dough

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along with the flour.

00:02:19

I always store the baking powder in a closed

00:02:22

package. Because if even a little color

00:02:24

begins inside, the acid reaction

00:02:28

will gradually extinguish the soda and then it will be

00:02:30

more leavening than it will help us.

00:02:37

the second

00:02:40

makes the color red much deeper,

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makes it exactly velvety,

00:02:49

if you don’t have a mold of a convenient size, I’ll

00:02:53

now show you how to get exactly

00:02:55

the size you need. That is, to

00:02:57

get comfortable sides,

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fix our sides with

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pieces of foil like this,

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distribute them evenly so that the edges don’t

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turn out very

00:03:49

I bake thinly at a temperature of 180 degrees, heat

00:03:53

up and down without convection, sometimes I set it

00:03:56

to 190, which also works great, preheat the oven, let’s

00:04:10

make the cream, for this we need cream,

00:04:13

powdered sugar, gelatin and water,

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we add gelatin to

00:04:19

make our cream more stable,

00:04:23

fill gelatin with water 1 by 6 here I have 7

00:04:27

grams of gelatin Therefore, 42 ml of

00:04:30

water

00:04:33

7 grams of gelatin is one and a half teaspoons

00:04:37

if your gelatin is not fast-acting,

00:04:40

be sure to do this in advance even

00:04:43

before you start making the dough, I

00:04:45

send it to a cold place, I

00:04:49

will send it to the refrigerator,

00:04:51

our gelatin is already swollen you need

00:04:55

to dissolve it By the way, this is called a

00:04:56

gelatin mass, this can be done

00:04:59

using warm water, like this, lower this

00:05:02

bowl into warm water, you can also use it in

00:05:04

the microwave, this is what we got,

00:05:07

leave it to cool, but until it

00:05:10

hardens, that is, so that it does not

00:05:13

stabilize, as in cream

00:05:15

add warm mass, you know we can’t

00:05:18

start whipping the cream at least 33% in

00:05:22

order for it to whip well the cream

00:05:25

must be well cooled this is a very

00:05:27

important rule when whipping

00:05:30

we also add powdered sugar 50 g that’s the

00:05:33

volume of this cup 100 ml

00:05:55

[music]

00:06:00

as soon as we get this

00:06:03

we begin to add gelatin in a thin

00:06:06

stream to such a mass

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[music] the

00:06:29

most important thing here is to stop in time

00:06:32

so as not to over-mix, this

00:06:34

can cause the cream to separate

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[music] from

00:06:57

time to time I scroll

00:07:00

the bag like this to ensure

00:07:02

uniform pressure inside

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with the cream I’ve finished

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a little cream since I don’t like

00:07:29

to cover the sides, I like it when these

00:07:31

beautiful lines are visible so I usually

00:07:34

do a little less. But

00:07:37

I calculated this amount for you so that you can

00:07:39

decorate the sides too if you want

00:07:42

before assembling our cake. I

00:07:45

cut off a little from the edges with of all edges,

00:07:47

also from the remaining small

00:07:51

amount of dough, I baked a separate cake layer

00:07:53

specifically for sprinkling in order to

00:07:57

get crumbs. I noticed that the camera does not

00:08:01

convey this beautiful red color,

00:08:02

no problem, tomorrow in natural

00:08:05

light you will see everything like this,

00:08:08

we leave it to stabilize in the

00:08:12

refrigerator overnight

00:08:13

That’s it morning has arrived, our cake is well

00:08:17

soaked,

00:08:35

the cake has just been soaked from the refrigerator,

00:08:37

so I try to cut it. With

00:08:41

these actions, as if I were sawing, in this

00:08:44

way beautiful clear lines

00:08:46

are preserved and do not mix

00:09:04

So friends, our cake is already ready Let's

00:09:08

summarize So the cream

00:09:11

turns out to be quite stable

00:09:13

it turns out like a mousse thanks to this,

00:09:16

even if you are not a fan of a large

00:09:18

amount of cream, I am sure of this for sure

00:09:20

Rate Yes, and the whole cake as a whole

00:09:23

turns out like a mousse literally Melts in your

00:09:26

mouth as for the taste, the cake turns out

00:09:29

not sweet sugar powdered sugar I

00:09:32

add cream, I didn’t get very much exactly

00:09:35

the ratio that I like the

00:09:37

most, I calculated everything especially for you

00:09:39

so that you just

00:09:42

enjoy, friends I usually bake this cake

00:09:45

Occasionally Because there is a

00:09:47

lot of dye, we can’t

00:09:50

afford it so often But sometimes from

00:09:53

holiday to holiday you want to

00:09:55

pamper yourself a little With beauty like this,

00:09:58

if it’s not done often, it’s okay

Description:

Для ТЕСТА 5 яиц 1 ст сахара 1 ст/л ванильного сахара /по желанию. У меня краситель был склубничным ароматом/ 200 мл кефира /у меня мацун/ краситель 100 мл раст. масла 1 ст/л какао 1 ч/л соды 1 щепотка соли 1 ч/л разрыхлителя 150 г муки Для КРЕМА 600 мл сливок / минимум 33 %, холодные-как работь со сливками правильно, какие есть нюансы н много советов есть в моем видео на эту тему. Видео найдете по этой ссылке https://www.youtube.com/watch?v=T5bdXMWBf28%2F 7 г желатина 42 мл воды /вода должна быть холодной, можно использовать ледяную/ 50-70г сахарной пудры / у меня было 50 г/ размер коржей 32×21 см

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