Velor desserts delight and fascinate. They look stylish, modern and royal exquisite. Cakes with velor decoration, as a rule, are made with mousse filling with the addition of fruit or berry confit and crispy pralines. Thanks to such a complex structure, they turn out to be equally beautiful both inside and out. We will talk about how to make a velor cake with our own hands in our article. Here we will reveal all the secrets of making these delicious and beautiful desserts.
Cake with velor "Strawberry and Cream": a culinary master class
Such a delicate and exquisite dessert can easily become the decoration of any festive table. It belongs to the medium category of complexity, it is interesting and exciting to cook it, and the result will surely meet all your expectations. Meanwhile, in the cooking process, it is important to adhere to the technology specified in the recipe, do not forget to weigh the products, clearly observe the baking temperature and the order of processing of the products.
A culinary master class begins with a charting of the future dessert. When drawing up a drawing, it is important to take into account both the size of the form in which the dessert will be prepared and the sequence of layers. The strawberry and cream mousse dessert will have 4 layers: a sand base, strawberry confit, cream cheese-based cheesecake and mousse filling. The cake will be covered with velor on top. To prepare this confectionery masterpiece, you will need 2 culinary rings with a diameter of 16 and 18 cm. Consider the technology for preparing a velor cake step by step.
Step 1. Sand base
The preparation of the cake begins with the baking of the base or shortbread cake. The sequence of actions in this case will be as follows:
- Soft butter (60 g) is whipped with sugar (60 g) until white. The mass should be homogeneous, lush and light.
- Sifted wheat and almond flour is introduced into the prepared creamy mass in equal proportions (60 g each). Knead the dough.
- The prepared dough is wrapped in film and sent to the refrigerator for half an hour.
- The cooled dough is rolled out on parchment paper with a diameter of a little more than 16 cm. After that, the excess edges of the layer are cut with the help of a cooking ring of the desired size.
- The cake is sent to the oven, heated to a temperature of 175 degrees for 15 minutes.
After removing from the oven, the cake should cool well. We can assume that the first layer of velor cake is ready.
Step 2. Strawberry Confit
The bright and fragrant strawberry confit in consistency resembles berry jelly. And it is also being prepared on the basis of gelatin. The sequence for making strawberry confit is as follows:
- Gelatin powder (10 g) is soaked in 50 ml of cold water.
- Strawberry puree (200 g), sugar (60 g) and corn starch (10 g) are mixed in a saucepan and simmered over low heat with constant stirring.
- After 2 minutes, gelatin is added to the strawberry mass.
- The mass is once again mixed and removed from the fire. For cooling, the container is covered with a film on top.
- The mass that has cooled to room temperature is poured into a silicone mold with a diameter of 16 cm or directly onto a shortbread cake in the ring and sent to the freezer until it is completely frozen.
Step 3. Cheesecake
The next layer in the dessert with a velor coating will be a strawberry cheesecake. Its preparation takes place in the following sequence:
- Philadelphia non-cold cream cheese (250 g) is thoroughly mixed with half an egg, sugar, fat cream and strawberry puree (the amount of all ingredients is 50 g each).
- A double layer of foil is spread on a baking sheet, a ring with a diameter of 16 cm is installed on it. After this, the sides of the form are formed from the foil, into which the prepared mass is poured.
- Cheesecake is baked for half an hour at a temperature of 160 degrees.
- After the prepared layer has cooled, the ring is removed from the mold. And the cheesecake itself goes to the freezer until it freezes completely.
You can make cheesecake in silicone or demountable form, covered with parchment. The main thing is that its diameter corresponds to a size of 16 cm.
Step 4. Mousse for the cake
Delicate and refined mousse determines the taste of the future cake. That is why flavored milk is used for its preparation. You can learn about how to make it from our master class. The sequence of preparation of the mousse layer for velor cake is as follows:
- Gelatin (10 g) is poured with 50 ml of cold water for half an hour until it swells.
- Flavored milk is being prepared at this time. For this, ordinary pasteurized milk (250 ml) is poured into a stewpan and the seeds of the whole vanilla pod are added to it . The milk is brought to a boil and infused for half an hour. This is how vanilla milk is prepared. Similarly, instead of vanilla, you can add lemon zest or tea. Before combining with other ingredients, strain the milk through a sieve.
- Sugar (100 g) combines with starch (10 g) and yolks (3 pcs.). Then milk is introduced into the resulting mass. The mixture is thoroughly mixed and brought to a boil.
- After 1 minute, the milk mass should be removed from the heat and the gelatin mixed thoroughly in it. After cooling, add butter (50 g) to the resulting cream.
- Separately, whip the cream of fat (250 g) and combine them with the cooled cream.
We can assume that the mousse is ready. Now you can collect the velor cake. To do this, make sure that all layers are well frozen.
Step 5. Cake assembly
To assemble the cake, it is recommended to use a silicone mold with a diameter of 18 cm. Or you can make the mold yourself. To do this, tighten the culinary ring of the desired diameter on one side with cling film. This will be the bottom of the mold, which will then need to be placed on a hard surface, such as a baking sheet or large cutting board. Velor cake is assembled in the reverse order, that is, the upper layers are formed first, and then the lower ones.
First you need to pour a little liquid mousse on the bottom of the form and send the pan to the freezer until the layer completely solidifies. The next is laid out a frozen cheesecake, then confit and a sand base. After that, the velor cake is poured from the sides with the remaining mousse. Now you need to freeze it well for 10 hours, and only after that you can start decorating the dessert with velor.
Step 6. Velor cake decoration with spray velor
In fact, covering the cake with velor at home is not at all difficult. And to prepare such a coating is much easier than mirror glaze. But, before proceeding with its preparation, it should be noted that there are two ways to cover a cake with this decor:
- using spray-velor - a finished spray in a cylinder;
- using an electric spray gun.
Aerosol cans instantly cover the cake with velor without the need for any additional workpieces. One such 400 ml bottle is usually enough to cover 6-8 cakes, which is more than enough for home use.
But such a velor coating for the cake has a number of disadvantages. Firstly, the color scheme of sprays is limited to 8 basic shades, the brightness of which cannot be changed. Secondly, they are quite expensive. It will be much more economical to buy ingredients for self-preparation of velor.
Making velor for a cake at home
To make velor at home, you only need two ingredients: cocoa butter and white chocolate. The optimum proportion is 1: 1. This means that 50 g of cocoa butter will need to take 50 g of white chocolate. However, you can take more chocolate and less butter. It all depends on personal taste preferences. Such a quantity of ingredients (100 g) will be enough to cover a large cake of standard size with velor.
First you need to melt in a water bath (or in the microwave) cocoa butter and chocolate. Then combine both ingredients in one bowl. Next, add helium or any other food coloring and mix thoroughly. The mass should be a liquid consistency and a uniform color. After that, the velor for the cake is poured into the flask of the spray gun and sprayed onto the frozen product. See below for more details.
How to cover a cake with velor using a spray gun
Firstly, you need to have an electric spray gun in the house. If such a tool is not available, then it can be purchased at any hardware store. Secondly, you need to calculate in advance the feasibility of such a purchase. Even despite the high cost of sprays, the price of a cylinder will be much cheaper than a new spray gun.
Before applying velor for the cake, it is necessary to prepare the workplace. For this, a large box is suitable, which is installed on the table with the open part to the side. This is done so that only a given product is covered with velor, and not walls, table and ceiling. A cup or plate is also installed in the box, on which the cake is located. Now the container with liquid velor is fixed on the spray gun, the equipment itself is taken in the right hand, and the plate with the cake mounted on it is rotated with the left hand. Subject to the entire sequence of actions, the velor surface of the cake is homogeneous. Now you can think about the decor.
Velor Cake Decorating
Velor itself can be called cake decoration. However, even such an ideal surface requires sophisticated decor.
The latest fashion is decorating cakes with fresh berries and fruits. Raspberries, strawberries, red currants, figs, etc. are ideal for this case. Most often they are laid out on one half of the cake or in a circle in the shape of a wreath. Berries crushed with powdered sugar look especially interesting.
The secrets of making velor cakes
When preparing a velor cake, it is important to remember the following points:
- It is important to follow the cooking technology. Do not forget to weigh the products, measure their temperature, observe the thermal regime and the sequence of processing of products.
- The surface, which is covered with velor, should be frozen and perfectly smooth without flaws and irregularities.
- Before applying velor with an airbrush, make sure that the temperature of the liquid is not more and not less than 34-35 degrees.
Cooking a velor cake is easy and fun. At the same time, even true gourmets will appreciate the taste of the cooked dessert.