DubaiVelvet–Pistachio & Milk Chocolate Cake + cocoa butter Free Velvet Coating Recipe

[music] Hello everyone. In this video, I will share a recipe for Dubai cake. I will share a recipe for an unusual velvet. If you are interested, watch further. [music] For the sponge cake, we will need the following ingredients: eggs, sugar. Ideally, of course, brown sugar, but regular white sugar will also do. Beat the eggs and sugar until fluffy, airy, light. Measure out the milk chocolate and butter. Use high-quality chocolate. Add vegetable oil. I use sesame. Melt the chocolate with butter and vegetable oil until warm enough for the chocolate to melt. Whisking continuously, pour in the melted chocolate with butter and vegetable oil at low speed. Mix everything until smooth. You don’t need to whisk for long. Measure out all the dry ingredients. Sift. Mix everything with a whisk until smooth. At the end, mix with a spatula. Of course, you can bake one tall sponge cake, for example, 20 cm in diameter. And it will be quite tall. But I do not recommend baking any tall sponge cake. Then the baking time increases. And there is a risk that the sides of the sponge cake will start to not burn, but dry out too much. And the middle can also start to dry out. That is why I took three forms 16 cm in diameter and divide all this dough. Since this dough contains a lot of chocolate and butter, the mass turns out to be quite heavy. To prevent a cap from forming during baking, be sure to cover each form with foil. Bake at 160 °, about 25 minutes. But the baking time, of course, depends on the layer of dough, the diameter of the form, so I always check the readiness with a dry stick. While the sponge cake is baking, you can simultaneously prepare the ganache. Measure out heavy cream, 35%. Add invert syrup. Measure out milk chocolate. The cream should be heated to about 85° and poured onto the chocolate. Leave for about 5 minutes. Then add the pistachio paste. Add the butter. Mix everything with a blender until an emulsion is formed. Pour into a container and cover with cling film. Any ganache should stabilize for about 10 hours. But if you want the ganache to stabilize faster, we need to pour the ganache into a container in a thin layer. The lower the layer, the faster it stabilizes. By this time, the biscuits are ready. Take them out. This is what they look like. The top is a little porous. Readiness, as I said, is checked with a dry stick. Wrap the finished biscuits in cling film and also leave to stabilize. Ideally, of course, also for 10 hours, but still these biscuits are ready to work even after cooling, if you did not bake tall cakes. The biscuit is very aromatic, only baked it is quite tender. After cooling, stabilization, it becomes denser, since we have a lot of fatty ingredients in our composition. I cut each biscuit into two cakes. Although there is almost no cap, I always cut off the top layer of all cakes, all biscuits, since the top layer is formed like a film. I do not like the finished cake to have a crust like a film. I always cut it off so that all the cakes are the same. [music] After stabilization, the ganache should be this hard, dense. Beat for several minutes with a mixer. The mass becomes light, airy. It is very important not to overbeat, as the mass has become tender, airy, so creamy, dense, holds its shape well, this is already visually visible. Okay, that ‘s enough, no more whipping. Put the biscuit form in and put a layer of whipped ganache on top of it. I put a crispy layer of kataifi dough with pistachio paste on top of the ganache. I have a video on my channel on how to make this crispy layer, I’ll leave the link in the description. Then again the cake, ganache. So, I assemble it layer by layer. The crispy layer can be added to each layer. You can alternate, add it to one layer and not add it to the next. This is up to you. Since we are using a crispy filling that doesn’t like moisture, it’s important to use cakes and creams that aren’t wet. For example, cream with cheese isn’t suitable, it gives off moisture and their crispy layer will very quickly become soft and won’t crunch. The same applies to the biscuit. You should use a biscuit that doesn’t require impregnation. If we soak the biscuit, it will also give off moisture and a crispy layer. With every minute, with every hour it will be less crispy. Then I put the assembled cake in the refrigerator to stabilize. The ganache set, stabilized, the cake is stable. Next, you need to level it. For leveling, of course, you can use any butter cream, ganache. Since the cake is stable, I do not use concrete ganache with cocoa butter. There is no need, just chocolate butter cream. You just need to level it, isolate it and then put it in the freezer, since we will cover it with velvet. Maybe someone is already familiar with this velvet? Maybe someone sees it for the first time. For this velvet, we need gelatin. Soak it in cold water. Leave it to swell. Measure out white chocolate, condensed milk. Heat the condensed milk with chocolate until warm. Stir until smooth. Next, add food coloring as desired, as needed. A very big plus of this velvet is that we can use water-soluble dyes. Usually only fat-soluble dyes are used, but since we use gelatin with water and condensed milk here, regular water-soluble dyes are suitable for us, but fat-soluble dyes are also suitable. Add swollen melted gelatin. I am not the author of this recipe, I just saw it and decided to try it. The recipe is, yes, very cheap in terms of cost price, but there are some nuances in use. I will not say that it is ideally convenient. There are all sorts of little things that you need to keep in mind. Since there is gelatin in the composition, it quickly cools and sets. This is such a minus. We use this velour quite hot, 55 °, approximately from 45 to 55. It is also important to adjust the nozzle of the spray gun, since this is a rather thicker mass than cocoa butter and chocolate. Here you adjust, see that the mass comes out well and crumbs are formed. If we use such velour, the cake must stand in the freezer for about an hour. It should cool down very well, because we are applying a fairly hot mass. It is much easier to apply it to a mousse cake. Since my cake is not frozen, but only slightly frozen and cooled, I cover it in two or three stages, because the velour is quite hot, and each subsequent layer does not form a beautiful crumb. Therefore, we put the cake in the freezer. And by this time, even the velour mass itself, it also cools down and stabilizes and no longer passes through the spray gun. Therefore, I put the cake in the freezer, take the mass out of the spray gun, heat it up again so that it is about 55 °, and continue applying it to the cake. Here you can see the mass, it is no longer liquid, but already quite thick. And it simply cannot, it no longer passes through the spray gun. Therefore, if we are preparing a regular sponge cake, which is not frozen in stone, then keep in mind that you will need to heat this mass in the process and apply a second, third layer. When I covered a mousse cake, which is frozen in stone, everything went much faster, since I did not need to put the cake back in the freezer. It was so cold that I could apply a large amount of this velvet, and a very beautiful crumb formed. The advantage of this velvet is that it is cheap. The next advantage, if you have an uneven cake, then such velvet, it will hide various small holes, unevenness. You can hide everything that needs to be hidden very well. Such velvet does not crack. Such velvet can be painted with both fat-soluble and water-soluble dyes. This, too, I think, is a very big advantage. But the downside, of course, is that you have to work quickly, the mass needs to be heated, and each time we heat it, it becomes thicker. You can’t heat it for a long time either. We heated it very minimally. If we overheat it, it becomes so gel-like that it’s hard for it to pass through the spray gun. Therefore, if there are any leftovers, I don’t recommend saving them and then using them again. They are already inconvenient to work with. I throw out the leftovers and cook them again next time. Next, I will decorate the cake with Lambt-style butter cream. Here you can do whatever you want, but since this cake with a crown and glitter is trending now, I decided to make it too. And the Lambt cake itself. I also think that it will be trending for a very long time. For me personally, the Lambt style will probably always be trending, since it is quite delicate and beautiful. Festive. [music] This cake tastes like Dubai chocolate. Ideally, it should not be stored for a long time. We collected it, leveled it, decorated and keep it until the second day at the most, so that the crispy layer remains as crispy as possible, since it absorbs moisture. And it becomes less crispy with each passing day. [music] Next, we cut the cake. Only from the refrigerator does the cake cut with such a small effort, since we have a crispy layer inside. Although the cake itself is delicate, the crispy layer kind of interferes with easy cutting. I think the cut turns out very beautiful. A small minus of this composition is that the crispy layer is so crumbly, it does not hold together, so such a tall cake should be immediately placed on a board and cut in this position. The taste of the cake, if you use high-quality ingredients, is just like the taste of Dubai chocolate. That’s why I added sesame oil to the biscuit. These are such small nuances that will very brightly complement the overall taste. If you don’t want to make Dubai cake, then I think you should definitely add this sponge cake to your collection, since this sponge cake can be made with white chocolate, dark chocolate, and milk chocolate. We change the chocolate and create a new taste for the cake. The sponge cake is very convenient, it is very easy to prepare. It will work for everyone. There are no such nuances, nuances that must be observed in order to get this sponge cake. Also, the ganache is very convenient for any cake. Only in this ganache we cannot replace chocolate. Everything here is designed for milk chocolate. Velour is just perfect to prevent the cake from cracking. This velour can be applied to any surface. The most important thing is to have a frozen surface. Any frozen cake, any cream will be well covered with this velour. Thanks for this recipe to the red-haired girl who shares her experiments and recipes for free. 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