Cake "Red velvet"
Red Velvet cake is a highly impressive and visually stunning dessert: the vibrant, fluffy layers combined with a delicate, creamy frosting are often chosen as a special occasion treat. The preparation of this cake can be somewhat intricate, but it’s not overly difficult. To achieve the uniform red color, use concentrated liquid food coloring with a rich crimson hue. The sponge cake turns out airy and tender, and the delicious buttercream frosting balances the density of the layers, resulting in a perfectly balanced cake.
Red Velvet cake is a highly impressive and visually stunning dessert: the vibrant, fluffy layers combined with a delicate, creamy frosting are often chosen as a special occasion treat. The preparation of this cake can be somewhat intricate, but it’s not overly difficult. To achieve the uniform red color, use concentrated liquid food coloring with a rich crimson hue. The sponge cake turns out airy and tender, and the delicious buttercream frosting balances the density of the layers, resulting in a perfectly balanced cake.
Use
Use
Ingredients
Granulated sugar
300 g
Cocoa powder
1 tablespoon
Baking powder
10 g
Salt
a pinch
Large chicken eggs
3
Kefir with 3.2% fat content
200 ml
Cream with 33% fat content
80 g
Sunflower oil
300 g
Food coloring, gel
2 teaspoons
For cream
Unsalted butter
100 g
Powdered sugar
100 g
Cream cheese Philadelphia
350 g
Butter with 82,5% fat content
100 g
Method of preparation
1
Combine all the dry ingredients – flour, baking powder, salt, powdered sugar, cocoa – and sift
2
Beat the eggs until fluffy, add the softened butter and continue beating until creamy. Add this mixture to the dry ingredients and mix well. Pour in the kefir, oil, and food coloring, and mix. The result should be a soft, dense dough
3
The classic shape for a cake is square, but you can use any shape you have. Line the bottom with parchment paper, grease the inside with butter, and pour half of the dough into the pan. Place it in a preheated oven at 170 degrees Celsius and bake for 20-25 minutes
4
Then bake the second one. Let the sponge cakes cool well, remove them from the molds. The tops should be cut off and ground in a blender to create a “velvet” texture for dusting
5
For the cream, beat the butter until fluffy, add powdered sugar, and continue beating. Combine the cream cheese (previously chilled) with the butter and beat for 5 minutes until you have a light, airy cream. You can lightly soak the sponge cakes with cream. Spread cream on each layer and coat the edges and top. Sprinkle with the “velvet” crumbs and leave it in the refrigerator for 12 hours to soak. The dish is ready!
The finished “Red Velvet” cake will pleasantly surprise your loved ones for any occasion and even without one! Enjoy your meal! With care for you, UE “Borisovskiy kombinat hleboproduktov”
