Tarta Red Velvet y mousse de queso de cabra - Red Velvet and Goat Cheese Mousse Cake
ฝัง
- เผยแพร่เมื่อ 16 ก.ย. 2024
- Aprende a preparar esta Tarta Red Velvet y mousse de queso de cabra. Está elaborada con un bizcocho Red Velvet y dos tipos de relleno; una crema de mascarpone y frambuesas y una mousse de queso de cabra. Para decorar el exterior, he utilizado un Swiss Meringue Buttercream de vainilla, un SMBC de chocolate en la parte inferior, sprinkles y pétalos de rosa de manzana. Para elaborar estas últimas utilizaremos manzana deshidratada, teñiremos de rojo y volveremos a deshidratar.
Learn how to prepare this Red Velvet and Goat Cheese Mousse Cake. It is made with a Red Velvet sponge cake and two types of filling; mascarpone and raspberry cream and goat cheese mousse. To decorate the outside, I have used a vanilla Swiss Meringue Buttercream, chocolate SMBC on the bottom, sprinkles and apple rose petals. To make the latter we will use dehydrated apple, dye red and dehydrate again.
Tarta Red Velvet y mousse de queso de cabra - Red Velvet and Goat Cheese Mousse Cake (Receta en el blog/Recipe on the blog)
- Enlace abajo / Link below -
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Español: bake-street.co...
English: bake-street.co...
#BakeStreet #RedVelvetcake #Cakes
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Música del vídeo - Music video
Kai Engel "Meekness", "Smoldering", "Laburnum" and "Modum"
Música bajo licencia Creative Commons 4.0
creativecommon...
Lee el proceso completo en el blog (enlace a continuación) / Read the complete process on the blog (link below):
Español: bake-street.com/tarta-red-velvet-y-mousse/
English: bake-street.com/en/red-velvet-and-goat-cheese-mousse-cake/
A Master Piece 💫💫💫💫💫
Five stars ⭐⭐⭐⭐⭐ cake....
THANK YOU SO MUCH FOR
SHARING THIS BEAUTY
Aww, thank you so much for your beautiful words! So happy to know you like it! And my pleasure always sharing with all of you! 🥰
Aaah porcierto, Un autentico ESPECTACULO tu tarta😍😍😍😍
Gorgeous, thank you, I am going to make it for my daughters birthday. I am however nervous of the goats cheese. Your filming and baking skill is exquisite.
Thank you so much for your beautiful comment! So glad to know you are going to make it! I am sure you are going to make an amazing work!! Goat cheese is amazing for making mousse, don't get nervous! Please, let me know how it turned out! And thank you so much again for your beautiful words! ❤
Es un placer ver cómo estas manos maravillosas van construyendo arte 💕🌷
Mil gracias! Me alegra mucho saber que te ha gustado! Un abrazo!
Don’t cut it!! Such a beautiful cake........looks delicious!
Hahaha, thank you so much Hamideh!! It´s beautiful, but really delicious too! It would be a pity not to enjoy it :)
GREAT
Thank you so much! :)
Can I ask you the height of ur push pan mould?
Thnks
Se pueden deshidratar las manzanas al horno, a cuantos grados y tiempo? Muchas gracias
Si se puede, primero se deberia de desidratarlas al sol por un dia entero o 2, luego hornearlo en el hofno 150 grados c
Hola soy nueva suscritora y aquí me quedo!!😊te invito que pases por mi canal de COCINA árabe y de aquí😁un saludo😍💖
When you recommend we add syrup, could it be honey/ maple? And other than added sweetness, what is the purpose?🤔
Hi Jordan, I don´t recommend to use honey or maple because it´s not the same. These are too dense and we want to get a very juice result. The syrup in cakes is always use to get a very wet result when you eat it. As I tell you in my post, this sponge cake doesn´t need to be soaked, but I like that the first sponge cake (base) is very juicy. But this is the way I like it, you can omit if you wish :)
Thank you:)
@@jordanezell5132 you are welcome! :)
How would you describe the taste and mouth feel of goat cheese?
Just amazing, soft and very delicate :)
For me, you’re the Bob Ross of the baking world. Where he started with a blank canvas, you start with a vessel of flour. With his soft voice and the satisfying sound of his brush strokes, he gained a cult following. With your calming music and the invigorating appearance of your products, you have made a name for your self. Bless you.
@@jordanezell5132 wow! I´m speechless... Thank you so much for your amazing words, one of the most beautiful compliments I have read for my work! It´s really rewarding receive comments like these. Undoubtedly help to continue creating. Jordan, thank you so much for your time and you words! My best wishes :)
Qué nervios cortando con esa lira!! 😖 Necesitas una de buena calidad más eficaz!! 🙄
Tal vez tú me puedes recomendar alguna mejor. Esta es de Kitchen Craft y todas con las que he trabajado son muy similares
@@bakestreetcom Hola pues yo tuve una de Ibili parecida a la tuya, me iba supermal porque el hilo es muy liso. Me compré la de la marca Wilton y es mucho mejor. El hilo es como dentadito y corta muy fácil. Por cierto felicidades por todas esas cosas tan ricas y bien trabajadas. Besos
@@aguaazucarillosygalletas6009 La mía también tiene el hilo dentado, creo que cuesta más cortarlos porque los bizcochos están muy fríos y se compactan. Después, a temperatura ambiente, se vuelven más tiernos. Muchas gracias, me alegra mucho que te guste lo que comparto con vosotros! Un beso!