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Red Velvet Cake

 


Red Velvet Cake





Ingredients:


+For the sponge cake:

°230g T45 wheat flour

°20g cornstarch

°15 g chocolate powder

°300g sugar

°2 eggs (large size)

°120g butter (softened)

°180 ml natural yoghurt (1 pot and a half)

°60ml whole milk

°1 vanilla pod (or 1 teaspoon of vanilla concentrate)

°1 teaspoon of vinegar

°1 teaspoon of baking soda

°1 pinch of salt

°3g red gel food coloring

+For the icing:

°500 g spreadable cheese at room temperature

°330 ml whipping cream (30 to 35% fat)

°100g icing sugar

°1 vanilla pod (or 1 teaspoon of vanilla concentrate)


Instructions:



Preheat broiler 175°C.
Margarine and flour 2 springform skillet of 20 cm and spot a circle of material paper at the base.
In a bowl, consolidate the flour, cornstarch, chocolate powder and spot of salt. Blend well, then, at that point, sifter 2 or multiple times.
In a bowl, consolidate the yogurt and milk and blend well.
In another bowl, beat the spread with the sugar until smooth.
Add one of the eggs and integrate it well. Then the other and coordinate it well.
Flavor with the seeds of the vanilla case or the vanilla concentrate. To combine as one.
Add the red shading.
Add 4 tablespoons of the flour and chocolate combination to the red blend.
Pour half of the milk and yogurt.
Delicately beat with a spatula or race with developments from base to top.
Add one more 4 tablespoons of the flour and chocolate combination and the remainder of the milk and yogurt.
As in the past, beat delicately.
Wrap up by adding the remainder of the flour and chocolate combination.
In a bowl, add the teaspoon of vinegar and the teaspoon of baking pop. Leave to respond for a couple of moments, then integrate it into the red wipe cake player.
Without burning through an excess of time, partition it into the 2 springform dish and put them in the broiler.

Prepare for 25 to 30 minutes, test with it by penetrating the middle with the sharp edge of a blade, it ought to confess all.
Leave the wipe cakes to cool in the molds for a decent quarter of 60 minutes.
Separate the wipe cakes from the walls of the form with a little blade, then, at that point, unmold them and eliminate the circle of material paper.
Put them on a wire rack and let cool for another half hour.
Wrap the wipe cakes in plastic film and save them in the cooler for no less than 2 hours or short-term.
Readiness of the icing:
Collect the cream chantilly. To book.
Whisk cheddar spread to relax.
Add the icing sugar and vanilla seeds and beat.
Add the whipped cream in 2 or multiple times. Pleasantly mix with up development.
Film and let rest in the fridge.
Gathering :
Remove the wipe cakes from the cooler and eliminate the plastic film.
Slice flush to even out them assuming they are bended.
Slice each wipe cake down the middle.
Put one of the parts on the serving platter.
Embellish with whipped cream cheddar.
Put one more half on the layer of whipped cream and keep on climbing the floors.
At last, cover with the remainder of the good to beat all. Utilize a baked good spatula or blade to smooth the edges.
Also, presently, it’s prepared ! Keep refrigerated until prepared to serve. Great tasting !

Enjoy! 

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