Sea salt caramel red velvet cake

Caramel Sea Salt and Red Velvet Roll

Black cherry wrapped in red velvet roll

Served with caramel flavored cream

The best Kiri cheese in the world is added to the cream

click here to buy Kiri cheese 

Full of cheese and milk

Preparation steps:

Red velvet cake embryo: 1100G per plate, two long rolls per plate

Egg yolk paste:

210G egg yolk, 95G butter, 100G milk, 80G low-gluten flour, 5G corn flour, 50G sugar, 1G salt, 20G cocoa powder, 5G red color paste

step:

Blend the cocoa powder with butter (to form a liquid after hydration), then add milk, and mix the red color paste evenly (add sugar in three times during the mixing period), add low-gluten flour and corn flour, mix well, and finally add egg yolk and mix well

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Meringue:

Protein 380G, sugar 150G, lemon juice 5G

step:

Add the egg whites with sugar and lemon juice and beat to seven to eight minutes

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Butter cream:

Whipping cream 500G, icing sugar 40G, kiri cheese 60G (adjust according to this ratio)

Cake decoration:

Strawberry, blueberry, white chocolate flower, matcha chocolate bar

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Final steps:

①Add the meringue to the egg yolk paste three times

②Preheat the oven at 170°C for 10 minutes, put the evenly reproduced cake batter into the oven, and bake at 170°C for 24 minutes

③Mix the whipped cream, sugar, and kiri cheese until 8-9 minutes

④Cool the red velvet cake embryo, spread the whipped cream, put black cherries on it, roll it up and put it in the refrigerator

⑤Cut the refrigerated red velvet cake into 6~8 pieces, decorate the flowers, decorate with strawberries, blueberries, white chocolate flowers and matcha chocolate bars, and it is done!