Velvet Christmas cake with thermomix

Preparation of Christmas Velvet Cake with thermomix

BISCUIT

1. We put the flour, cocoa and salt in the glass, sift,
2. 10 seconds / speed 8
3. set aside and reserve.
4. We place butterflies in blades, add the eggs, sugar, essence and honey,
5. 6 minutes / 37°C / speed 3.5
6. then another 6 minutes / same speed but without temperature.
7. Melt the butter and reserve. Add the coloring to the milk, reserve. Now, we remove the butterfly, add half of the dried ones,
8. 4 seconds / speed 3
9. now the milk with the coloring, 4 seconds / speed 3, then the remaining dry,
10. 4 seconds / speed 3
11. We put two tablespoons of the dough in the bowl of melted butter, stir and pour it into the glass,
12. 4 seconds / speed 3
13. Base and sides lined mold with baking paper, turn the dough over and tap it lightly against the table, to remove any air bubbles.
14. Oven preheated to 165°C / heat up and down
15. We bake about 30 minutes / after checking the toothpick, it comes out clean. Turn off, remove, let warm, unmold and let cool on rack. When it has cooled, we split into 3 units of cake

STRAWBERRY PURE

1. All the ingredients in a glass
2. 8 seconds / speed 5/9
3. Later
4. 4 minutes / 80°C / speed 2
5. Strain into a bowl

SYRUP

1. Heat the water with the puree, let it cool

STRAWBERRIES CREAM

1. We put to hydrate the gelatin in cold water, 6/8 min
2. Butterfly in blades, very cold cream and cheese in a glass, semi-assemble at speed 3.5.
3. Drain the gelatin and heat it for just a few seconds in the microwave, just enough for it to melt. We incorporate it into the puree, stir. We add a little of the cream to the puree, to equalize the temperature and not cut it, now we pour it into the glass and mount at speed 3.5. We set aside a pastry bag so that it is more comfortable for us to fill

CAKE ASSEMBLY

1. In an extensible square (as it is in my case), or in a rectangular 18×18 mold, we line the sides with acetate (failing that, with baking paper), place a sponge disk, syrup, add half of the strawberry cream , smooth, place another sponge disk, syrup, add the jam, we have been in the fridge for about 30 minutes so that it sets a little. Then, we place the last disc of sponge cake, syrup, add the remaining strawberry cream, smooth it out and put it in the fridge for about 6/8 hours to set (if you want to speed up the process, put it in the freezer for 2 hours

GLAZED

1. We put to hydrate the gelatin in cold water, 6/8 min
2. In a saucepan, add the water, sugar and syrup, stir, bring to the heat and cook until it reaches 103° (with a culinary thermometer), turn off and let the temperature drop a bit, drain the gelatin and add it, stir. Now the condensed, we remove. Followed by the melted chocolate, and finally the coloring. Strain into a jug. Take the cake out of the fridge and pour the frosting on it. We put in the fridge for 1 hour
3. We unmold and finish decorating to taste.
4. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION.