Cherry Berry Mousse Cake / Bolo Espelho de Mousse de Chocolate, Cerejas Cristalizadas e Framboesas.

Mirror Glaze Cake is the theme for this month and for the 26th edition of the Sweet World!

What is a Mirror Glaze Cake?

I couldn't find much more information other than the fact that, a mirror glaze, is a white chocolate glaze made with gelatin that is poured over cakes - usually mousse or other soft molded desserts - to give them an ultra-shiny appearance, like the surface of a mirror.

I've made one once (you can see the recipe here) for Ana and for our Great Bake Off. Actually, Ana herself has a few delightful recipes for mirror glaze on her blog if you want to check them here, here and here.

Want to make a Mirror Glaze Cake?

Raspberry Swirl Pavlova Wreath / Coroa de Pavlova com swirl de Framboesas.

Happy New Year everybody!

First post of 218 and, of course, it had to be a Pavlova.

As you all know by now, a Pavlova is always my first dessert of the year. My kind of "white tradition".

A Donna Hay Magazine Pavlova and, for those we tasted it, the BEST EVER!

The recipe is from the latest issue of Donna Hay Magazine and although I've been crowned the "Pavlova Queen" and I've already made lots of Pavlovas, this one is, indeed, a stunner!!

Viennese whirls.

Viennese Whirls are a British confection consisting of soft butter biscuits piped into a whirl shape, said to be inspired by Austrian pastries, though entirely unrelated.

The most common UK version was popularized by Mr Kipling, consisting of a two biscuits sandwiched with buttercream and jam. In this sense they resemble the older Empire biscuit (this information was found here).

For May and "Our Great Bake Off". Ana asked us to make Viennese Whirls.

When it comes to biscuits, I always recur to my little but very trustable Annie Rigg book, the "Great British Bake Off - Bake it Better (nº 2): Biscuits".

I have to say that I wanted to try this recipe for ages but, like many others, I never did it so, this was the opportunity to make them and they turned out absolutely delicious and not badly shaped, I suppose...

Pistachio Pavlova Wreath with Raspberries, Lychees and Lime / Coroa de Pavlova com Pistachios, Framboesas, Lichias e Lima.

You know I'm a "Pavlova Queen" right?

Not just I love making Pavlovas, they're also my absolute favourite dessert in the world.

Under the "Pavlova" label, you can already find 10 pavlova recipes here on the blog and although I loved every and each one of them, I have to tell you that this one, that I'm leaving you today, is the BEST PAVLOVA EVER!!! Absolutely divine!

The recipe is from Lorraine Pascale amazing new books "Bake" and as you might remember, I already made these delicious millefeuilles from it.

Red Velvet Napoleons with Raspberries / Mil Folhas de Veludo Vermelho e Framboesas.

You know I can't resist a millefeuille recipe right?

Here o the blog, you can find 3 millefeuilles recipes (here, here and here) and each one, better than the previous one!!

So, as soon as I got Lorraine Pascale new book "Bake", I couldn't resist but make this millefeuilles straightaway!

The book is amazing!! Full of delicious recipes and I have lots of them already marked down to be tried.

As for this one, as expected, the millefeuilles were a true delight and a true winner and you should tried it!

Not the healthiest recipe, as you can notice by the ingredients list, but surely, a treat!!

Notes:

• Of course, I made my own homemade puff pastry, but of course, you can use shop bought puff pastry if that makes you more comfortable.
• Filling wise, the full fiiling recipe is too much for this recipe so, I advise you to make only half the quantity of the filling because it will be more than enough.

Raspberry and Thyme Pie / Pie de Framboesas e Tomilho.

Another recipe for this month's Rainydaybites Cook Book Club from which I told you about in this post.

Apart from all the food we want to cook from the chosen book, Deborah asks us (if we want, of course), to post, each month, two specific recipes on specific days, and because today is #PiDay (the math formula 3.14... etc., celebration), but people usually celebrates it with pie, making it a #PieDay, that's the day Deborah chose to publish this Pie.

A fabulous Pie with fresh berries, combined with an amazing thyme flavour that was a big hit here at home and totally my kind of recipe because..., You know how much I love berries right? and so you also know, the pastry itself is to die for!!! Melt in the mouth almondy, buttery, crumbly, delicious pastry!!

The original recipe calls for fresh strawberries but, I didn't like the look of the only strawberries I could find so, I decided for raspberries instead but, saying that, fell free to use any berry you like.

As I also told you here, this month's chosen book is the amazing Home Baked by Yvette van Boven and therefore, here is it, another contribution for this amazing Cook Book Club.

Chocolate Mirror Glaze cake with Chocolate and Raspberry Mousse / Bolo Espelho de Chocolate com Mousse de Chocolate e Framboesas.

For January and Our Great Bake Off, Ana challenged us to make a mirror glaze cake.

After checking many recipes, I decided to make this one, from Kirsten Tibballs and her gorgeous Chocolate book.

A perfect cake, full of textures and flavours, that put big smiles on the faces of the ones that tried it!

Of course my decoration is a simplified version of Kirsten's fabulous honeycomb decoration but that was my decision to decorate it with fruit, instead of the very sophisticated decoration presented in the book.

The photos are not perfect either as the light was very erratic that day... You know... When you want things to be perfect and "nature" is against you... :(...

I have to confess that I have never made a mirror glazed cake before and I was a bit scared but actually, apart from a few hiccups (my fault), it went pretty well.

It's not perfect and perfectly smooth, because I made a mistake with the glaze.

I cooled the glaze to much and it set very quickly before I could cover the cake completely so, I had to scrap it off (which created rough surface over and around the cake) and I had to remake the glaze once again.

Small Raspberry Treats or Hallongrottor / Miminhos de Framboesa.

I was dying to make these little treats since the day I got the gorgeous Scandikitchen Fika & Hygge cook book. A book that you all know I love A LOT and I introduced you here.

These little treats, are very easy to make and the ingredients used are staples in every kitchen but the thing is, sometimes we run out of staples and that's what happened every time I decided to make them. There was always something missing!!

This time, I was very organised and got all the ingredients ready, because they're gorgeous and delicious to bake around this time of the year and to be enjoyed in good company and a very nice and hot cup of tea.

Prinsesstårta (Princess Cake).

As you can read here, the theme for this month's Sweet World is to create a Princess Cake.

A Princess Cake (Prinsesstårta) is a traditional Swedish layer cake consisting of alternating layers of sponge cake, pastry cream and a thick domed layer of whipped cream that is topped with marzipan, giving the cake a smooth rounded top.
The marzipan overlay is usually green, sprinkled with powdered sugar, and often decorated with a pink marzipan rose.
The original recipe first appeared in the 1948 Prinsessornas Kokbok cookbook, which was published by Jenny Åkerström, the teacher of the three daughters of Prince Carl, Duke of Västergötland.
The cake was originally called grön tårta (green cake), but was given the name Prinsesstårta or "Princess Cake" because the princesses were said to have been especially fond of the cake. The princesses were Princess Margaretha (1899–1977; later Princess of Denmark), Princess Märtha (1901–1954; later Crown Princess of Norway), and Princess Astrid (1905–1935; later Queen of the Belgians).
The cake is widely featured in Tom McNeal's book "Far Far Away".
This was the first time I made or tasted this cake and the only thing I can say is that this cake is to die for.
Everybody that tasted it was impressed and even some friends, that are not what we call "sweet tooth", couldn't resist it.
It's delicate, moist, delicious and very addictive and the marzipan layer adds that extra explosion of flavour.
Saying that, if, like me, you never tried a Prinsesstårta before, just try it because you'll be in love.
This recipe is a mix of recipes because after doing lots of research throughout my books and throughout the internet, I couldn't decide for one particular recipe and therefore, I decided to take what I liked from each one of them and make the cake that, according to everything I read, would be the closest as possible to the real version.
For the final decoration, you can do whatever you want.
I decorated mine with the marzipan rose, some marzipan leaves that I tinged with darker green food colouring, and white icing to create a "branch" effect, but you can use melted chocolate, only the rose or, whatever you think is appropriate.

Glam Trifle Slice / Trifle do Século XXI.

Trifle is the theme for this month's Sweet World.

• A Trifle is an English dessert typically consisting of plain or sponge cake soaked in sherry, rum, or brandy and topped with layers of jam, custard, and whipped cream. The top is traditionally decorated with angelica (a plant stem crystallized with sugar) and glace cherries, but fresh fruit or sprinkles are the modern options. Trifle is usually served in a large glass bowl so that the layers of cake, jam or jelly, custard and cream can be appreciated. 
• After some research, the information I gathered was very inconclusive regarding to which is the real and most traditional version. 
• The earliest use of the name Trifle was in a recipe for a thick cream flavoured with sugar, ginger and rosewater, in Thomas Dawson's 1585 book of English cookery "The Good Huswifes Jewell". 
• Since then, Trifle evolved from a similar dessert known as a fool and many variations and versions can be found nowadays. 
• Opinions vary greatly on what to add after the basics. Controversies revolve around whether to use gelatine and whether to use fruit and if so, should it be canned or fresh but, as Mr. Norfolk said, "Trifle is in the eye of the beholder, what you like, you put in". 
• Some people see the addition of jelly as a modern variation, but Hannah Glasse (1708 - 1770) published a Trifle recipe in 1747 that used fruit jelly, and the poet Oliver Wendell Holmes in 1861 wrote about Trifles with jelly in them. 
• The alcohol is another issue for the trifle connoisseur. Fairly sweet sherry is traditional, but variations include brandy, madeira, port, Frontignan and Malaga wines. Factors other than trifle preparation can influence the choice of liquor, as same people uses the same alchool that they'll be drinking after or with it. 

The Triffle I'm presenting you is an updated version. Cake, jelly, raspberry, custard and cream, are built in layers in order to be presented as a terrine instead of being presented inside the traditional glass bowl.
It's not neat, it's not perfect, but it's very delicious indeed and, saying that, here is my Triffle for the 8th edition of the Sweet World!! 

Raspberry and meringue layer cake / "Bolo" de suspiro e framboesas em camadas.

Last week was my birthday and I celebrated it with meringue and raspberries of course!!

Everybody knows by now, that Im totally nuts about everything related to meringue and all kind of berries. My birthday cakes always have to feature some kind of berry or lemon as you can see here.

As last week I was in holidays and deprived of most of my gadgets and cake tins, I decided to make this meringue cake as it requires little kitchen material.

Ingredients for the meringue:

5 large egg whites

250g caster sugar

1/2 tsp vanilla extract

2 tsp cornflour

method:

Cut 2 x 23cm circles of baking paper and 1 x a 20cm circle.

Place the baking paper circles on 3 baking trays (one in each).

Preheat the oven to 150ºC.

Whisk the egg whites in a large bowl until stiff but not dry.

Gradually whisk in the sugar, 1 tbsp at a time, whisking for a few seconds in between each addition.

When all the sugar is well incorporated, whisk in the vanilla extract and the corn flour until well combined.

Place large spoonfuls of the meringue on the baking paper circles, spreading to the edge with a rubber spatula in order to make flattish meringue discs.

Turn the oven down to 120ºC.

Bake the meringues for 1 and 1/2 hours or until very lightly coloured.

Remove from the oven and leave to cool.

for the filling:

600ml double cream

1 tsp vanilla extract

450g raspberries

dried edible flowers (optional)

method:

Whip the cream with the vanilla extract until soft peaks form.

Place a large meringue disc on a serving plate and spoon over 1/3 of the cream.

Scatter 1/3 of the raspberries on top.

Top with the second large meringue disc and repeat as above.

Top with the smaller meringue, spoon over the remaining cream and scatter with the remaining raspberries.

Sprinkle with dried edible flowers (if using) and serve.

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Em primeiro lugar e para começar, quero pedir mil desculpas a todos os que se deram ao trabalho de comentar este cheesecake (e sei que foram muitos, porque  recebi os e-mails), pois uma vez mais, o blogger ou o Google+ decidiram fazer das suas e os comentários desapareceram todos ou melhor, nem sequer chegaram a aparecer no post ou na caixa de comentários.
A sério!! Passo-me com estas coisas e o pior é que nem sequer respondem ás solicitações de apoio ou se dignam dar qualquer tipo de justificação... Enfim!!
Mudando de assunto e indo para o post de hoje. A semana passada foi o meu aniversário.

Como estava de férias e privada dos meus gadgets de cozinha e formas, fiz este "bolo"  com discos de suspiro, natas e framboesas, pois além de incluir os ingredientes e sabores que mais adoro, é algo que não requer muito material na sua confecção.

Como sabem, sou louca por suspiro (em todas as suas formas e texturas) e frutos vermelhos e como tal, os meus bolos de aniversário têm sempre de incluir todos, ou alguns destes ingredientes.

O ano passado fiz este bolo delicioso com morangos e romã, que podem ver aqui e que era absolutamente fabuloso e este ano comemorei com este "bolo" de suspiro que foi apreciadíssimo por todos os que estavam presentes e o devoraram até à última migalha.

Ingredientes para os discos de suspiro:

5 claras de ovo grandes

250g açúcar refinado branco

1/2 colher chá de extracto de baunilha

2 colheres chá de Maizena

preparação:

Cortar 2 círculos de papel vegetal com 23cm de diâmetro cada.

Cortar um círculo de papel vegetal com 20cm de diâmetro.

Colocar os discos de papel em tabuleiros de ir ao forno.

Aquecer o forno a 150ºC.

Na taça da batedeira eléctrica, bater as claras em castelo.

Adicionar o açúcar, 1 colher de sopa de cada vez, batendo bem entre cada adição.

O truque com suspiros e pavlovas é esfregar um bocadinho do suspiro entre o polegar e o indicador e se não se sentir o açúcar, é sinal que está bem batido. Caso se sintam grãos de açúcar entre os dedos, continuar a bater até este estar completamente desfeito.

Quando o açúcar estiver todo bem incorporado, adicionar a baunilha e a Maizena e bater até tudo estar bem combinado.

Dividir o suspiro sobre os 3 círculos de papel, alisando-os com uma espátula de silicone, por forma a que fiquem baixinhos.

Baixar a temperatura do forno para os 120ºC e levar os discos de suspiro ao forno por cerca de 1 hora e meia ou até estes estarem secos ao toque e ligeiramente corados (atenção que o mais pequeno demora menos tempo a cozer, por isso confirmem após 1 hora).

Retirar os discos de suspiro do forno e arrefecê-los sobre uma grelha até estarem completamente frios.

para o recheio:

600ml natas para bater

1 colher chá de extracto ou pasta de baunilha

450g framboesas

flores secas comestíveis (opcional), para decorar

preparação:

Bater as natas juntamente com a baunilha, até obter picos suaves. Não bater em demasia, senão viram manteiga.

Colocar um disco grande de suspiro sobre um prato de serviço.

Cobrir com 1/3 das natas batidas e 1/3 das framboesas.

Colocar o segundo disco grande de suspiro em cima da camada anterior e repetir.

Colocar o disco pequeno de suspiro em cima das camadas anteriores, cobrir com as natas restantes, polvilhar com as restantes framboesas e com as flores secas e servir.

Recipe: Lia - Lemon & Vanilla.

Upside down blood orange meringue pie / Tarte invertida de laranja sanguínea merengada.

In order to use some of this delicious blood orange curd that I've made, I decided to make this Kate Doran recipe (from her gorgeous book Homemade Memories).

The original recipe is with lemon curd so, feel free to use whichever fruit or citrus curd you want.

The crunchy shortbread crumbs really make a huge difference in this recipe, as they give, not just the necessary crunchiness, but also, a gorgeous buttery/almondy flavour to the upside down pie.

This pudding is dedicated to my gorgeous niece that celebrates her 18th birthday today and that, just like her aunt, is a "meringue girl".
A beautiful, kind and smart girl that I love to bits and from whom I'm very proud of!
Happy birthday my dear. Love you a lot as you well know!!

ingredients (serves 8 to 10):

for the shortbread crumbs:

60g cold butler, cubed

80g plain white flour

35g caster sugar

1/2 tsp vanilla extract

20g flaked almonds

pinch salt

method:

Preheat the oven to 190°C.

Line a baking tray with baking paper.

In a medium bowl, rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.

Add the sugar, vanilla, almonds and salt and mix to form a crumbly dough.

Scatter on your prepared tray and use your fingers to press together into popcorn sized clumps.

Bake for 15 minutes or until lightly golden, stirring gently atter 10 minutes to ensure the crumbs cook evenly.

Remove from the oven and allow to cool completely.

for the meringue:

5 large egg whites, at room temperature

250g caster sugar

2 tsp tornflour, sifted

1 tsp white wine vinegar

method:

Turn the oven down to 140°C.

Line a large baking tray with baking paper.

In a large, clean, dry bowl, whisk the egg whites until sofl peaks form.

Add the sugar, at little at a time, whisking well after each addition until really stiff and glossy.

Using a large metal spoon, fold in the sifted cornflour and vinegar until just combined.

Spoon the meringue into a circular mound on your prepared baking tray and bake for 1 hour and 15 minutes, or until crisp on the outside but still marshmallowy in the middle.

Turn off the oven and leave it inside to cool completely. 

for the filling:

250ml double cream

175g Greek yoghurt

165g blood orange curd (or your chosen one)

125g fresh raspberries

method:

Whip the cream to soft peaks then fold in the yoghurt and the curd.

Spoon onto the cooled meringue, scatter with the raspberries and shortbread crumbs and serve.

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No fim de semana passado, e para utilizar algum do curd de laranja sanguínea que vos mostrei aqui, fiz esta pie invertida do livro lindo da Kate Doran, o Homemade Memories.

A receita original é com curd de limão, por isso, caso queiram experimentar esta sugestão, sintam-se à vontade para usar o curd de fruta ou citrinos, que mais vos agradar.

O crumble de biscoito é mesmo necessário, pois além de dar o crocante necessário a esta sobremesa, o seu sabor amanteigado e as amêndoas laminadas, são, no todo, uma mais valia ao resultado final e maravilhoso deste doce que, como imaginam, é formado por camadas de "céu"!!

Camadas de céu que dedico à minha linda sobrinha que faz hoje 18 anos e que, tal como a tia, é uma "meringue girl"!!
A menina mais amorosa do mundo, que é um doce de pessoa, linda e super inteligente e que, um dia destes ainda será a vossa médica, pois entrou este ano para a Faculdade de Medicina de Lisboa!!
Parabéns minha sobrinha amada e linda. A tia ama-te muito, como sabes!!

ingredientes (para 8 a 10 pessoas):
para o crumble de biscoito crocante:

60g manteiga gelada, cortada em cubos

80g farinha de trigo branca

35g açúcar refinado branco

1/2 colher chá de extracto de baunilha

20g amêndoas laminadas

uma pitada de sal

preparação:

Aquecer o forno a 190°C e forrar com papel vegetal um tabuleiro de ir ao forno.

Numa taça, misturar a farinha com a manteiga e esfregar com as pontas dos dedos, a fim de obter uma mistura areada.

Adicionar o açúcar, a baunilha, as amêndoas e o sal e misturar tudo muito bem.

Espalhar a mistura sobre o tabuleiro preparado e pressionar a massa com as pontas dos dedos, a fim de obter bolinhas de massa do tamanho de pipocas.

Levar ao forno por cerca de 15 minutos, mexendo (como se fosse granola) a massa ao fim de 10 minutos, por forma a que coza uniformemente.

Retirar do forno e deixar arrefecer completamente.

para o merengue:

5 claras de ovo grandes (L), à temperatura ambiente

250g açúcar refinado branco

2 colheres chá de Maizena, peneirada

1 colher chá de vinagre de vinho branco

preparação:

Baixar a temperatura do forno para os 140°C.

Forrar com papel vegetal, um tabuleiro largo.

Na taça da batedeira eléctrica, bater as claras até obter picos ligeiros.

Adicionar o açúcar, um bocadinho de cada vez (eu adiciono uma colher de sopa de cada vez), batendo bem entre cada adição, até obter uma mistura espessa e brilhante.

Com a ajuda de uma colher de metal, envolver a Maizena e o vinagre no suspiro, só até tudo estar bem combinado.

Colocar o suspiro em círculo, no tabuleiro preparado e levar ao forno por cerca de 1 hora e 15 minutos, ou até que o suspiro esteja bem sequinho e estaladiço no exterior, mas macio e cremoso no interior (consistência de marshmallow no interior).

Desligar o forno e deixar o suspiro dentro do forno até que este esteja completamente frio. Eu faço sempre à noite e deixo no forno até ao outro dia de manhã.

para o recheio:

250ml natas para bater

175g iogurte grego

165g curd à escolha

125g framboesas frescas

preparação:

Bater as natas em Chantilly ligeiro.

Adicionar o iogurte e o curd e envolver tudo muito bem.

Antes de servir, colocar este preparado sobre o suspiro arrefecido, cobrir com as framboesas e polvilhar com o biscoito crocante.

Recipe / Receita:

The Red Velvet Rose.

It is National Bundt Cake Day and today, there's a Bundt Cake celebration being hosted on the blog "I Love Bundt Cakes".

As I'm a truly Bundt Cake lover, I couldn't miss this celebration and therefore, here is my celebratory Red Velvet Rose Bundt Cake.

A cake that is moist and delicious, like every Bundt cake should be and that is a delight, either for the palate or for the eyes.

This cake is not just an ordinary red velvet as the raspberry sauce (although you might think that is not necessary), makes all the difference and elevates the cake from ordinary to extraordinary.

Detail is in the smallest things and this raspberry sauce is one of the little details that is absolutely necessary to absolutely transform this red velvet cake.

ingredients for the raspberry sauce (this sauce should and must be prepared a day in advance):

340g frozen raspberries with no added sugar

5g freshly squeezed lemon juice

67g granulated sugar

method:

In a medium strainer over a deep bowl, thaw the raspberries completely (this will take several hours).

When thawed, press the raspberries to force out all the juice.

You should end up with 128g of juice.

Set the pressed raspberries aside.

In a small saucepan, boil the juice over a medium low heat until it is reduced to 2 tbsp (30g). Transfer the juice to a bowl, in order to cool and to stop the cooking process.

Meanwhile, puree and strain the reserved pressed raspberries. You should end up with 113g of puree.

Stir in the reduced raspberry juice and the lemon juice.

There should be about 145g raspberry sauce. If there is less, simply add proportionately less sugar. The correct amount of sugar is half the volume of the puree.

Stir the sugar into the sauce until it dissolves.

Store the sauce in the fridge in an airtight container until needed.

ingredients for the cake:

4 large egg whites (120g), at room temperature

37g red food colouring

2 tsp vanilla extract

250g plain flour, sifted

1 tbsp + 2 tsp baking powder

1 1/4 tsp cocoa powder, sifted

3/4 tsp fine sea salt

250g caster sugar

71g unsalted butter, softened

72g sunflower oil, at room temperature

197g buttermilk

method:

Preheat the oven to 175ºC. Grease and dust with flour a 10 cup bundt tin.

In a medium bowl, whisk the egg whites, red food colouring and vanilla extract just until lightly combined. Set aside.

In a different bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter, sugar and oil on medium speed for 2 minutes, or until creamy and pale.

Add the flour mixture and the buttermilk and mix on low speed until everything is combined.

Raise the speed to medium high and beat for 1 1/2 minutes. Scrape down the sides of the bowl.

Starting on medium low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition in order to incorporate the ingredients.

Using a spatula, scrape down the batter into the prepared tin and smooth the surface evenly.

Bake the cake for 45 to 55 minutes, or until a skewer inserted in the centre of the cake comes out clean.

Let the cake cool in the tin on a wire rack for 10 minutes and after that time, invert it onto a wire rack that has been lightly coated with oil.

When the cake is cool, transfer it onto a serving plate and, using a brush, glaze it all over with 1/2 cup of the raspberry sauce.

The remaining sauce can be served with the cake, along with lightly sweetened whipped cream. If wished of course!!

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Hoje é o National Bundt Cake Day e o blog "I Love Bundt Cakes" está, não só a ser o blog anfitrião na celebração deste dia, como nos delicia dia após dia, com inovadoras sugestões para os amantes destes bolinhos.

Ora, sendo eu uma apaixonada por Bundt Cakes, não podia deixar de contribuir com um Bundt para celebrar este dia e assim sendo, deixo-vos com a receita deste "Bundt Cake Rosa Veludo Vermelho" que, não sendo só um bolo altamente delicioso, é também lindo de se ver e admirar. Um bolo lindíssimo, húmido e delicioso, como o deveriam ser todos os Bundt Cakes.

Os meus filhos, grandes apreciadores de Red Velvet, elegeram-no como o melhor Red Velvet de sempre e se eles o dizem, eu acredito e assino em baixo!!

Costuma-se dizer que a verdadeira importância das coisas está nos detalhes e, sendo eu uma pessoa que muito valoriza os mínimos detalhes (pelo menos na vida), não podia deixar de dar importância ao detalhe que é o molho de framboesa, pois eleva este bolo de "Red Velvet normal" a "Red Velvet Magnífico"!

Ainda que o molho seja uma estopada e que muitos de vós achem que não é necessário... Acreditem!! É necessário e faz toda a diferença. Detalhes...

ingredientes para o molho de framboesa (convém prepararem o molho no dia anterior):

340g framboesas congeladas (sem adição de açúcares)

5g sumo de limão

67g açúcar granulado branco

preparação:

Colocar as framboesas num coador sobre uma taça funda e deixar descongelar completamente (este processo poderá demorar umas horas).

Quando completamente descongeladas, pressionar as framboesas no coador, por forma a extrair-lhes o sumo. Deverá conseguir obter cerca de 158g de sumo.

Reservar as framboesas que acabou de espremer.

Colocar o sumo extraído num tachinho e sobre lume médio a baixo, ferver o sumo até este ter reduzido para 2 colheres de sopa (cerca de 30g).

Transferir o sumo reduzido para uma taça, a fim de que arrefeça e a fim de parar o processo de cozedura.

Entretanto, reduzir as framboesas espremidas a puré e passá-lo por um coador muito fino ou por um pano tipo gaze, a fim de lhe extrair completamente as sementes.

Deverá obter-se cerca de 113g de puré de framboesa.

Adicionar o sumo de framboesa reduzido e o sumo do limão ao puré de framboesas e misturar tudo muito bem.

A mistura deverá pesar 145g. Caso não tenha obtido essa quantidade, não faz mal. Só tem de pesar a quantidade obtida e adicionar-lhe apenas metade do seu peso em açúcar.

A proporção de açúcar a adicionar deverá ser metade do peso total do molho de framboesa obtido.

Adiconar então o açúcar proporcional e mexer até este estar dissolvido.

Colocar o molho num recipoiente de fecho hermético e guardar no frigorífico até ao momento de utilizar.

ingredientes para o bolo:

4 claras de ovo grandes (L), (120g), à temperatura ambiente

37g corante vermelho para culinária

2 colheres chá de extracto de baunilha

250g farinha de trigo branca, peneirada

1 colher sopa + 2 colheres chá de fermento em pó

1 1/4 colher chá de cacau em pó, peneirado

3/4 colher chá de sal de mesa fino

250g açúcar refinado branco

71g manteiga sem sal, amolecida

72g óleo de girassol, á temperatura ambiente

197g buttermilk

preparação:

Aquecer o forno a 175ºC. Untar e enfarinhar muito bem, uma forma de bundt com capacidade para 10 chávenas.

Numa taça média, misturar muito bem as claras, o corante e a baunilha. Reservar.

Numa outra taça, misturar a farinha peneirada, o cacau em pó peneirado, o sal e o fermento. Reservar.

Na taça da batedeira eléctrica equipada com a pá, bater muito bem, em velocidade média, a manteiga, o óleo e o açúcar, até obter uma mistura pálida e cremosa.

Adicionar a mistura da farinha e o buttermilk e bater em velocidade baixa, até tudo estar bem incorporado.

Aumentar a velocidade da batedeira para média a alta e bater por mais 1 minuto e meio.

Raspar os lados da taça com uma espátula, a fim de que a mistura fique bem incorporada e homogénea.

Com a batedeira em velocidade média a baixa, adicionar gradualmente e em duas vezes, a mistura das claras, batendo entretanto a velocidade média, por cerca de 30 segundos entre cada adição.

Voltar a raspar os lados da taça e deitar a mistura na forma preparada, alisando o topo.

Levar o bolo ao forno por cerca de 45 a 55 minutos, ou até que um palito inserido no meio do bolo saia completamente limpo.

Retirar o bolo do forno e  deixá-lo arrefecer na próprios forma, sobre uma grelha, por cerca de 10 minutos.

Desenformar o bolo sobre uma grelha ligeiramente untada com óleo e deixar arrefecer completamente.

Quando o bolo estiver completamente frio, transferi-lo para um prato de serviço e pincelá-lo todo com cerca de 1/2 chávena (cup) do molho de framboesa.

Servir o bolo com o molho de framboesa restante e, caso queiram, com natas batidas e ligeiramente açucaradas.

Recipe / Receita: