Red Velvet Cake is a world famous sponge cake, which is distinguished by its unusual coloring of its cakes - from bright red to red-brown hue. This color is achieved by adding food coloring to the dough. Cream cheese cream is traditionally used as a filling.
It is necessary
- For the test:
- - 250 g wheat flour;
- - 300 g of sugar;
- - 240 ml buttermilk (recipe below);
- - 115 g of butter;
- - 2 chicken eggs;
- - 15 g of cocoa powder;
- - 1 teaspoon of baking powder, soda and 6% apple cider vinegar;
- - 1/2 teaspoon of fine salt;
- - vanillin on the tip of a knife;
- - red food coloring (from 1/2 teaspoons to 2 tablespoons, depending on the type of dye).
- For the cream:
- - 400 ml of cream, 33% fat;
- - 250 g mascarpone cheese;
- - 220 g cream cheese;
- - 110 g icing sugar;
- - 3/4 teaspoon of vanilla sugar.
- For buttermilk:
- - 240 ml of milk or kefir with a fat content of 3%;
- - 1 tbsp. a spoonful of apple cider vinegar or lemon juice.
Instructions
Step 1
Prepare the buttermilk first. To do this, mix milk or kefir with vinegar (freshly squeezed lemon juice) and refrigerate for 10 minutes. Sift wheat flour through a sieve, stir in baking powder, salt and cocoa powder. Remove the oil from the refrigerator and let it soften for a while. Then whisk it with a mixer or blender with a whisk attachment at low speed for a couple of minutes.
Step 2
Add granulated sugar to the beaten butter and continue beating until you have a fluffy creamy mass. Add one chicken egg first, mix and beat in the second, stir again thoroughly. Add vanillin and then red food coloring. It is better to measure its amount according to the instructions on the package. Beat the mixture again - the dye should dissolve. Stir in the flour gently and pour in the pre-cooked buttermilk. Quench the baking soda with apple cider vinegar and stir into the dough at the very end of the batch.
Step 3
Preheat the oven to 175 ° C. A baking dish (best of all split) grease with a little butter and place inside parchment paper. Pour half of the dough into a mold and bake for half an hour on the middle oven shelf. Remove the pan from the oven and let the cake cool slightly.
Step 4
Remove the cakes from the mold, cool completely, wrap in plastic wrap and refrigerate for 60 minutes. Bake the second crust in the same way. Remove the chilled cakes from the refrigerator. Unfold the film and cut each base lengthwise into 2 pieces using a long sharp knife or special thread.
Step 5
Prepare the cream, for this mix the mascarpone and cream cheese, beat them at low speed of the mixer until smooth, add the powdered sugar and vanilla sugar, beat a little again. Stir in the heavy cream and continue whisking until the mixture is thick and smooth enough. Layer the cakes with butter, stack on top of each other. Lubricate the top and sides with the remains of the cream, decorate to your liking.
