Hi guys.
Today I am in the presence of greatness because we are in the kitchen with
mister
Eric Lanlard. Master patisserie.
What are we gonna make? We're going to combine two
very popular recipe. Cheesecake. Red velvet cake.
Together. Lets do it. What can I do to help?
You need to sift all the dry ingredients. Okay. Self-raising flour.
Plain flour. Okay.
Bicarbonate of soda. Bicarbonate of soda.
and pure cocoa powder. Pure. Not drinking chocolate. Not
drinking chocolate. Okay so these all go in here. I sieve them nice and high.
Please. And whilst I'm doing that, what are you doing? I'm going to do
the sponge base. So, I got some unsalted butter. Right.
And I'm gonna cream it with some golden caster sugar.
What is the secret to the most amazing red velvet cake?
The traditional recipe originally had
some white wine vinegar on the side but to be honest I
don't really like the taste of vinegar in my cakes. Okay. I replaced that
now you mention it, with some buttermilk. So we're gonna cream these together.
That will do. I'm going to add some
eggs to it on slow speed.
I'm just whacking it up a bit to make sure it's all there.
Okay, is that okay? Perfect. Fantastic.
So just a case of mixing through. And you want to do it nice and gently. This one is
just folding.
I'm gonna add now the um, buttermilk.
That goes in, and finally food colouring paste.
So much better than using the liquids. Nice and strong.
Two good teaspoons. Okay. So it's a lot of food colouring.
But you gotta get that red velvet look.
Mix it together. Oh wow. Look at the colour!
Again. Look at that. That's the best thing about baking.
Lick the spoon. You've got to lick the spoons.
Wow. Okay so. Just again make sure it's all mixed together.
Slightly buttered. Don't put too much butter in your tin.
Okay. Always a piece of parchment paper. We're gonna pour the mixture
inside. Ready to go. Look at that. It's incredible.
So that's ready to go in the oven. Pre-heated at 180
360 Fahrenheit and
if you're using gas, gas mark 4. So our red velvet
sponge are baked. They've been in the oven for 35 minutes, and they've been
cooling down roughly around 20 minutes. I cut them in half
but challenge for the young apprentice here,
in my kitchen we're gonna have to train them nicely. We want some beautiful slice
and I want some spare bit to decorate the top of my cheesecake, the traditional way.
The pressure is on. Start cutting it through and
you just spin your cake around, okay.
That's the best way to do it. You get more control and it
should be all level. See, that's one layer.
Nice. Tada!
Beautiful. And this one you can just crumble in there.
I feel so sad to crumble it up. What is our next stage? The filling.
The filling, okay. 250 gram of good quality cream cheese.
The drier the better. Doesn't matter which recipe you use, even if it's for
bake cheesecake
the drier the better. Okay. You don't get all this liquid running. See this is why I love
being in the kitchen with Eric Lanlard
because you get the great little tips. 70 grams of golden caster sugar.
Okay. So that goes in. Combine that together until it's nice and smooth.
Okay. I don't think that there is a word for smooth
in French. Le smooth? Le smooth. Le smooth. And now we're going to
add to it a bit of a zesty lemon juice.
2 tablespoons. So this'll give a really nice sharpness
to it Yep. So now that's done. And now we're going to have to
make our cake set obviously. So here I've got
some powdered gelatine. I'm going to add to it two
tablespoons of very hot water. So that goes in.
So you just need to mix it through until it dissolves. Yep.
Straight in. You need to mix it straight away.
Straight on. What is left to put in?
Now we want the fluffiness. Okay fluffiness. And that's 300ml
of whipped cream. Fold this
into a cheesecake mixture, okay.
It's already setting. It's lovely and fluffy. Okay. Taste that.
Oh wow. Let's build our cake.
Okay. You will need a tin and you've lined it with some cling film.
Cling film. Take one of the lovely slice of red velvet sponge.
I can't believe the colour. Press the bottom, okay. And we're gonna put
one good quarter of our cheesecake mixture.
Lovely. And make sure that you are pushing that mixture
right to the edge of the cake so you get some. Nice.
We're gonna add our second layer. Okay. Again
just give it a good push like so they know it's going to be
all nice and smooth. It's quite unusual. I don't really know what to expect with this,
but that's why I'm
quite excited about it. Just level it
Another like this, so you got one nice edges.
So our cheesecake is ready to go into the fridge to set minimum of four hours.
but preferably leave it overnight. So it' nice and firm
ready to be decorated. When the cheesecake is set we are going to make
up a beautiful frosting to top it? Yeah. Cream cheese frosting.
More cream cheese. I love it. So what do we need to do to make it?
Okay, so we got 250 gram of good quality cream cheese and I'm
going to smooth it in. 60 gram of unsalted butter
and I'm just gonna beat them together. I'm gonna add to it one quarter of a teaspoon
of sticky vanilla.
Okay so next we've got 60 grams of icing sugar, and I'm going to add them
using a spatula, but I'm gonna move them back
to the electric mixer, just to make it lovely and fluffy.
Perfect. Lovely. Time for the cheesecake. Yay!
Cheesecake! Cheesecake! It feels very set. It's cool. It's perfect. Gently
remove the springform. This is where you need to concentrate
gently remove
the cling film. Bang. Nice. I'm just going to cover it
with a lovely thin layer of our frosting. Okay this looks
epic. With a palette knife I'm just gonna push the icing
Look at the movement, look at the skill.
Move your cake
instead of moving your palette knife too much
and for the top we've just going to do some wavy thing
by using the end of the palette knife. Perfect. It looks so beautiful.
What do we need anything else? We need to bring some colour back to it.
A crumbly crumbly. Crumbling crumbling. We just go on the edges
just like this. We don't chunks. We want crumbs.
Okay.
We can turn the cake.
So a final touch. A slight dusting of icing sugar.
Nice. So this is it!
This is ours. We made it together. We did. Red Velvet
Cheesecake. Check it out guys. It looks absolutely amazing! You need to give this one a go.
It's so, well I need to find out if it's delicious,
you need to eat it. Lets eat it.
Oh wow! This is what it's all about. This is why you make a red velvet cheesecake.
How brilliant does that look?!
O. M. G.
That is absolutely gorgeous. I want you guys to try it is because
it is so good. You can find the recipe in the box below.
Of course, subscribe to the channel for lots more great recipes.
And make sure, and go and give, mister Eric Lanlard lots of love on his channel. He has
a brilliant baking channel.
Lots of great recipes? Plenty of them. Beautiful ones. We will see you soon. And
enjoy making a red velvet cheesecake. Bye!