Red velvet chiffon cake base: Eggs 3
Low gluten flour 45g Powdered sugar 45g
Vegetable oil 35g Pure milk 45g
Monascus powder 10g Cocoa powder 5g
Lemon juice Appropriate amount Red velvet cheese layer:
Cream cheese 150g Powdered sugar 30g
Eggs 1 Light cream 40g
Cake flour 5g Monascus powder 5g
Cocoa powder 2g Mascarpone mousse layer:
Mascarpone Mousse 70g Fine sugar 30g
Water 30ml Egg yolk 1
Gelatin tablets 5g Light cream 140g
Red velvet double layer cheesecake recipe Red Velvet Double-layer Cheesecake#Panasonic Multi-faceted Delicious#Recipe Illustration 1

Step 1

Red velvet chiffon cake: 1. Separation of egg yolk and proteinRecipe for red velvet double cheesecake#Panasonic multi-faceted delicious# Illustration 2

Step 2

2. Add vegetable oil to the egg yolk first and then add pure milk, stirring evenly each time Red Velvet Double-layer Cheesecake#Panasonic Multi-faceted Delicious#Recipe Illustration 3

Step 3

3. Sift the evenly mixed low-gluten flour, red yeast powder, and cocoa powder into the egg yolk paste, and stir until smooth and smooth, with no particles or dry powder. Red Velvet Double-layer Cheesecake#Panasonic Multi-faceted Delicious#Recipe Illustration 4

Step 4

4. Add a few drops of lemon juice to the egg whites, use an electric whisk to whisk, add the powdered sugar in three batches, and finally beat until stiff peaks form. Lift the whisk head and short peaks will appear. Red Velvet Double-layer Cheesecake#Panasonic Multi-faceted Delicious#Recipe Illustration 5

Step 5

5. First add one-third of the beaten egg whites into the egg yolk paste and mix evenly with a spatula. Pay attention to the technique and do not make circles. You can use the cross-turning method. After mixing, pour it all into the egg whites. Red Velvet Double-layer Cheesecake#Panasonic Multi-faceted Delicious#Recipe Illustration 6

Step 6

6. Stir the mixed batter evenlyRecipe for red velvet double-layer cheesecake#Panasonic multi-faceted delicious# Illustration 7

Step 7

7. Pour the batter into a six-inch removable bottom round film with greased paper, and shake the mold a few times to shake out the bubbles. The mold does not need to be greased with greaseproof paper. If it is greased with greaseproof paper, you can be lazy and don’t need to wash the mold, haha. Red Velvet Double-layer Cheesecake#Panasonic Multi-faceted Delicious#Recipe Illustration 8

Step 8

8. Preheat the oven, place the mold in the middle and lower layers of the oven, bake at 135 degrees and 140 degrees for 50 minutes. It depends on the temperament of each oven. Recipe for red velvet double cheesecake#Panasonic multi-faceted delicious# Illustration 9

Step 9

9. Immediately after the cake is baked, take it out with heat-proof gloves, shake it a few times, then turn it upside down on a cooling rack to cool, then let it cool and remove from the mold. Red Velvet Double-layer Cheesecake#Panasonic Multi-faceted Delicious#Recipe Illustration 10

Step 10

10. Use a cake slicer to separate 1cm and 2cm cake slices. Store the 2cm cake slices in the refrigerator. Recipe for red velvet double-layer cheesecake#Panasonic multi-faceted delicious# Illustration 11

Step 11

Red Velvet Cheese Layer: 1. Beat the cream cheese with warm water until smoothRed Velvet Double-layer Cheesecake#Panasonic Multi-faceted Delicious#Recipe Illustration 12

Step 12

2. Add powdered sugar and beat evenly Red Velvet Double-layer Cheesecake#Panasonic Multi-faceted Delicious#Recipe Illustration 13

Step 13

3. Add an egg and mix well Red Velvet Double-layer Cheesecake#Panasonic Multi-faceted Delicious#Recipe Illustration 14

Step 14

4. Add light cream and mix well Red Velvet Double-layer Cheesecake#Panasonic Multi-faceted Delicious#Recipe Illustration 15

Step 15

5. Sift in low-gluten flour, red yeast rice powder and cocoa powder Recipe for red velvet double cheesecake#Panasonic multi-faceted delicious# Illustration 16

Step 16

6. Beat until smooth Red Velvet Double-layer Cheesecake#Panasonic Multi-faceted Delicious# Recipe Illustration 17

Step 17

7. Line a baking sheet with oiled paper, place the School Chef six-inch mousse circle, put oiled paper on the inner wall, and then place a 1cm cake slice Red Velvet Double-layer Cheesecake#Panasonic Multi-faceted Delicious#Recipe Illustration 18

Step 18

8. Pour in the red velvet cheese paste, preheat the oven and bake at 150 degrees for 20 minutes. Do not bake it completely. Take it out and cool it in the refrigerator for later use. Red Velvet Double-layer Cheesecake#Panasonic Multi-faceted Delicious#Recipe Illustration 19

Step 19

Mascarpone Mousse Layer:1. Mix egg yolks, water and fine sugar in dilute water and stir well. Red Velvet Double-layer Cheesecake#Panasonic Multi-faceted Delicious#Recipe Illustration 20

Step 20

2. Add mascarpone cheese and stir evenly. Do not over stir. Red Velvet Double-layer Cheesecake#Panasonic Multi-faceted Delicious#Recipe Illustration 21

Step 21

3. Add gelatine sheets that have been soaked in cold water in advance and stir until completely dissolved. Red Velvet Double-layer Cheesecake#Panasonic Multi-faceted Delicious#Recipe Illustration 22

Step 22

4. Add the light cream that has been whipped to 60%, that is, the light cream has just appeared fine lines. Red Velvet Double-layer Cheesecake#Panasonic Multi-faceted Delicious#Recipe Illustration 23

Step 23

5. Whip smooth mascarpone mousse paste Recipe for red velvet double-layer cheesecake#Panasonic multi-faceted delicious# Illustration 24

Step 24

6. Pour the mascarpone mousse paste onto the refrigerated red velvet cheese layer, smooth it out slightly with a spatula, and leave some for crumbs to spread on the cake. Refrigerate for 2 hours, or refrigerate overnight before using.Red Velvet Double-layer Cheesecake#Panasonic Multi-faceted Delicious#Recipe Illustration 25

Step 25

7. Take out the frozen 2cm red velvet cake slices, cut them into small pieces with a knife, and smash them with a food processor or blender. If it is difficult to beat, you can divide it into batches. In short, it is much easier than sifting directly. Recipe for red velvet double-layer cheesecake#Panasonic multi-faceted delicious# Illustration 26

Step 26

8. Take out the frozen cheesecake, spread it with mascarpone mousse, and finally spread it with red velvet cake crumbs. Cut it into pieces and taste it. It’s perfect. Red velvet double cheesecake recipe

This recipe is about half the amount of a six-inch taller mousse ring required by the School Chef