Marina Kasyanenko introduces her cooking channel, La Marin, and demonstrates how to bake a red velvet cake with a velvety structure and chocolate flavor. She uses a stainless steel ring for even baking and details the ingredients needed for the sponge cake and cream. The process involves room temperature ingredients, preheating the oven, and step-by-step mixing. She emphasizes the importance of quality ingredients like high-fat kefir and butter, and proper cocoa. Marina also discusses cream preparation with cold curd cheese and heavy cream, decoration with jam and berries, and offers tips for a moist cake by resting it overnight. She concludes with advice on using dyes for the desired red color.
Here are the key facts extracted from the text:
1. The recipe requires 3 eggs, 1 packet of baking powder, 1 packet of vanillin, 5 grams of cocoa, a little salt, 210 grams of sugar, 210 grams of kefir with a fat content of at least 2.5 percent, 140 grams of butter with a fat content of at least 80 percent, 50 grams of vegetable oil, 2 teaspoons of red coloring, and 280 grams of flour.
2. The ingredients must be at room temperature before mixing.
3. The oven should be preheated to 160 degrees Celsius.
4. The cakes should be baked for 15-25 minutes, depending on the oven.
5. The cakes should not be opened for the first 15 minutes of baking to prevent them from settling.
6. The cakes are ready when they pull away from the walls and do not leave a mark when pressed with a finger.
7. The cakes should be cooled on a wire rack to ensure air circulation and uniform cooling.
8. The cream cheese should be kept in the refrigerator for at least 8-10 hours before whipping.
9. The cream should be whipped until it becomes a dense, stable mass that holds its shape well.
10. The cake can be prepared in advance and refrigerated for up to a day before serving.
11. To keep the cut clean, the knife should be wiped after each cut.
12. The cake consists of four layers, but five layers can be baked to have extra for decoration or other desserts.
13. The recipe uses kefir with at least 2.5% fat content and butter with at least 82% fat content.
14. The butter should be softened at room temperature, but not melted.
15. Alkalized cocoa is recommended for a rich color and pronounced taste.
16. No more than 5-6 grams of cocoa should be added to the dough to avoid affecting the color of the cakes.
17. The cream can be flavored with various ingredients, such as canned peaches, jam, or frozen berries.
18. The recipe uses a specific type of cream cheese that is cold and has no additives.
19. The cream should be stabilized in the refrigerator for at least 30 minutes before decorating the cake.
20. The cake can be decorated with various toppings, such as strawberries, cream cheese balls, or red crumbs.