Red Velvet Mousse Cake Recipe

A cake that's fit for the holidays! This Red Velvet Mousse Cake is made with a surprise cranberry confit center, cream cheese mousse and tender red velvet cake.
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INGREDIENTS
For Red Velvet Cake (baking ring 16 cm or 6-inch):
1 cup and 1 tablespoon (140g) all-purpose flour
½ teaspoon baking soda
½ teaspoon vinegar (white or apple cider vinegar)
½ teaspoon vanilla extract
2 large eggs, at room temperature
½ cup (160g) white sugar
1 teaspoon cocoa powder
¼ teaspoon salt
3 tablespoons (45g) unsalted butter, softened
½ cup (95g) sunflower oil, refined
½ cup (95g) whole buttermilk, at room temperature
red food coloring
For Cranberry Confit (baking ring 16 cm or 6-inch):
225g cranberry puree
1 tablespoon (10g) gelatin
4 tablespoons (60g) water
⅓ cup (65g) granulated white sugar
1 tablespoon (10g) corn starch
For Cream Cheese Mousse (baking ring 18 cm or 7-inch):
250g (8oz) softened cream cheese Philadelphia
½ cup (100g) white sugar
1 tablespoon (10g) gelatin
4 tablespoons (60g) water
300g ice heavy whipping cream
½ teaspoon vanilla extract
For White Chocolate Mirror Glaze
50g cold water
70g condensed milk
2 teaspoons (10g) gelatin
2 tablespoons cold water
100g white chocolate
100g white granulated sugar
100g invert syrup (recipe here: www.youtube.com/watch?v=bPL84... )
½ teaspoon Titanium Dioxide ( www.amazon.com/gp/product/B01... )
For Garnish: dried tangerines, fresh rosemary, sugared cranberries ( • Sugared Cranberries Re... )
PREPARATION
1. Make the Red Velvet Cake. Preheat oven at 180°C/350°F. Prepare the dry ingredients. Combine the sifted flour, salt baking powder and cocoa powder in a large bowl; mix just until combined!
2. Prepare the wet ingredients. Place the sugar and butter into a mixing bowl and using stand mixer or hand mixer, whisk the two ingredients together until fluffy. Add the sunflower oil, egg yolks and vanilla and keep whisking the mixture for a few more minutes. Then add the vinegar and food coloring. The amount you will need depends on the type of food coloring you use. Gel food color tends to be more concentrated. Add the flour mixture and buttermilk. Mix well.
3. In another bowl, beat the egg whites until firm peaks and add to the dough.
4. Divide the cake batter between prepared 7-inch pans. Bake in preheated oven for 10-15 minutes, or until a toothpick inserted into the center comes out clean. Remove cakes from pans and onto cooling racks to cool completely before frosting. Using the baking ring cut the circles of 6 inches in diameter.
5. Make the Cranberry Confit. Sprinkle the powdered gelatin over the cold water in a small bowl. Allow to sit for about 10 minutes. In the saucepan, mix together the cranberry puree, sugar and corn starch. Bring to a boil and cook for another 30-40 seconds. Add the gelatin and blend with a blender. Pour confit into the bottom of a lined baking ring (6-inch or 16 cm). Cover with a plastic wrap and place in the freezer for at least 2-4 hours.
6. Make the Cream Cheese Mousse. In a bowl, whip the cream. Set aside. In a second bowl, beat together the cream cheese, sugar and vanilla using an electric mixer. Fold in the melted gelatin, continuing to beat the mixture until smooth and homogeneous. Add the whipped cream, folding it gently into the mixture, using a spatula.
7. Make the White Chocolate Mirror Glaze. In a small bowl combine gelatin and cold water and set aside to soften. In a small saucepan, combine together water, sugar, invert syrup. Cook to a temperature of glaze 103°С or 218°F. Add the chocolate, gelatin and condensed milk into the syrup. Blend with a blender and add Titanium Dioxide until desired color is achieved. Strain glaze through a sieve to get rid of bubbles. Allow mirror glaze to reach 35°С / 95°F. Pour mirror glaze over mousse domes. How to Make a Mirror Glaze look here • Mirror Glaze Recipe | ...
8. To assemble. Place the cream cheese mousse into the prepared 18 cm baking ring. Then place the one red velvet cake layer. Again the cream cheese mousse and then the cranberry confit. Place the cream cheese mousse. On the top the remaining red velvet cake layer and the remaining cream cheese mousse. Set cake into the freezer for at least 4-6 hours.
9. Completely frozen cake cover with white chocolate mirror glaze and decorate as you wish. If you want, you can to leave it naked. The cake will also look pretty. The cake should be thawed in the refrigerator for 5-6 hours before serving! Enjoy!

[@TheBakingDiva]

This cake looks so pretty and makes such a nice presentation. Nice job.....thanks for sharing it with us. Hugs, The Baking Diva

[@YumSecret]

Thank you!

[@nwoyesandra724]

What’s the measurement for the gelatins used to make the creamcheese

[@YumSecret]

1 tablespoon (10g) gelatin plus 4 tablespoons (60g) water

[@maulyaspaiandcake190]

use gelatin for what

[@YumSecret]

yes