Red Velvet nougat Recipe

FIRST DAY Make Red Velvet sponge

FIRST DAY Make Red Velvet sponge cake.

Preheat the oven to 400ºF/205ºC

Line a perforated tray with baking paper. Set aside. Sift the flour, set aside. In the bowl of the KitchenAid or a mixer, add the eggs along with the sugar and salt. Whisk, increasing progressively the speed without reaching the maximum, until reaching the ribbon stage* (see in NOTES). Once this point is reached, add red paste food coloring and beat again at medium speed until it dissolves completely. On the other hand, in a bowl add the egg whites. Whip them at the lowest speed and increasing the speed gradually without reaching the maximum. As soon as they start to foam we will add the icing sugar little by little and whipping at the same time. Once we have all the icing sugar incorporated, we will continue assembling until obtaining a firm and brilliant meringue. Set aside. Begin to add the dry ingredients, little by little, to the whipped eggs. We will do it with enveloping movements helping us with a spatula. Integrate the whipped egg whites to the mixture and homogenize with enveloping movements. Finally, add the butter and integrate again with enveloping and soft movements. Introduce the mixture in a piping bag.

Bake. To prevent the ends of

Bake. To prevent the ends of the paper from lifting or moving when you pipe the batter, put small “points” of batter in the corners. In this way the paper will remain fixed. Cut the tip of the piping bag and pipe the batter. Make a rectangle and then fill the inside trying to exert the same pressure at all times. If we have more batter in the piping bag, we will create lines around the rectangle. Place in the oven for 9-10 minutes. If we press the surface of the cake, it will return to its initial state. Take it out of the oven and let it cool completely on a rack. If we are going to use it the next day, once it is completely cold, cover it with film and leave it at room temperature.

Make the syrup

Add all the ingredients in a saucepan. Place at medium heat and let it boil. The sugar should be completely dissolved. Once it comes to the boil, turn off the heat and let it cool completely. Place the syrup in a bottle, if we prefer we can pour it in a bowl or container, with the help of a funnel. Reserve at room temperature.

Prepare the Red Velvet nougat coating

Turn the mould over, tapping gently to remove the excess white chocolate. Melt the white chocolate in a bain-marie. Temper the chocolate until it reaches 82,4ºF/28ºC, we will use a digital thermometer to know the temperature.

Pour the white chocolate into the nougat mould

Swing to favour covering all the sides of the mould. Leave to cool at room temperature for 20 minutes. If you want the coating gets hard quickly, you can place it in the fridge.

Prepare the cheese and white chocolate ganache

Before proceeding with the ganache, remember to remove the cheese cream from the fridge a few hours before it reaches room temperature. Melt the white chocolate in a bain-marie, it must reach 113ºF/45ºC for us to be able to use it. If the temperature has been exceeded while melting, let it cool until you reach the specific temperature.

Add the inverted sugar in the

Add the inverted sugar in the white chocolate and mix.

Red Velvet nougat

How to make it