Recipe of Red Velvet Cake | Forever Favorite |
Recipe of Red Velvet Cake | Forever Favorite |
I made this cake for a Birthday. The outcome? Delicious. I admit that there was some work in its preparation but it was worth the effort. The recipe is the original one, from the American sites. What else would I have wanted to put? The essence of roses on the counter. The color is magnificent, the taste too, plus it's very, very consistent. But I think the essence would have worked wonders. Next time I will try. If you don't try until then and tell me how it is.
NOTE:
- Baking time 25-30 min / top
- Quantity: 10-12 servings
Ingredients:
For TABLE:
- 250 g flour (2 normal glasses of water)
- 1/2 teaspoon salt
- 2 tablespoons cocoa (only 1 tablespoon if cocoa if intensely colored)
- 120 g butter at room temperature
- 300 g sugar
- 2 eggs
- 1 tablespoon vanilla essence
- 240 ml whipped milk
- 3 tablespoons liquid red dye
- 1 teaspoon of vinegar (preferably white, apple, not wine red!)
- 1 teaspoon baking soda
- 1 baking powder
For CREAM (frosting):
- 250 g cream cheese
- 250 g mascarpone (1 box)
- 1 tablespoon vanilla essence
- 400 ml liquid cream
Method of preparation:
Countertop preparation:
For starters I tell you that the ingredients - butter, mascarpone and cream, cream must be at room temperature for the cake to be made faster. Then you can start.
In a large bowl, mix the flour with the baking powder, the baking soda quenched with a teaspoon of vinegar, salt and cocoa powder.
In another bowl put the butter at room temperature, which we beat for about 2 minutes then add the sugar and mix together for another 2 minutes.
Over the sugar and butter mixture add the 2 eggs, a pinch of salt and vanilla, mixing them until they become a cream.
Mix the beaten milk with the red dye in a container
.After mixing, add little by little the colored milk over the flour.
Divide the resulting dough into two equal parts and pour it into two identical baking trays for the cake. (of the detachable ones). I didn't have two, so I baked one counter first, then the other. Preheat the oven to 175 degrees, for about 30 minutes or until the toothpick comes out clean. After baking, remove the tops from the oven. trays and after it has cooled completely, we wrap them in plastic or aluminum foil and put them in the freezer for 45 minutes, before cutting them in half. This way they will not break. Do not discard crumbs from cutting or leveling countertops. Set them aside because they will be needed for the final decoration of the cake.
Cream preparation:
In another bowl, mix the cream cheese and mascarpone with the mixer, until a soft and fine cream is obtained. Add the vanilla and the powdered sugar and mix again until completely incorporated.
Beat the whipped cream, previously kept cold and gradually add it to the cream cheese. Do not mix the whipped cream with the cheese with the mixer, but lightly, with a spoon, to keep it fluffy. Put the cream in the fridge until it hardens well (about 30 minutes).
Assembly:
We fill the cut tops with cream. We coat the resulting cake in cream and decorate it with crumbled top that we kept from cutting the tops. Refrigerate for at least 3 hours and serve as such.
Good appetite !
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