Cake “Red Velvet” ”- a delicious dessert with an original appearance. Bright red cakes, white cream - a contrast that gives the cake a peculiarity and originality. However, the popularity of dessert is explained not only by its catchy appearance, but also by the combination of the divine taste of porous, slightly moist cakes and tender, soft butter cream.
Red Velvet Cake - General Cooking Principles
The unusualness of this cake in its appearance. Typically, the composition of the cake includes available ingredients: eggs, flour, kefir, sugar, and sometimes cocoa. Bright saturated red color gives them added dye. Permissible to use for dyeing beets.
Cake cream is made on the basis of curd cheese, cream and powdered sugar. There are variations of the cream: add sour cream, milk, vanilla and other ingredients to taste.
To decorate the cake using the remnants of the cream or icing. You can experiment and diversify the dessert, adding as a last touch - decorations - canned fruits or berries, nuts.
1. Cake “Red Velvet”: a classic recipe
Ingredients on Cakes:
• eggs - 4 pcs .;
• cocoa - 30 g;
• flour - 650 g;
• unscented sunflower oil - 2 glasses;
• kefir - 370 g;
• finely ground salt - 5 g;
• sugar - 500 g;
• soda - 45 g;
• red dye - 40 g.
On cream:
• rich cream - 350 g;
• cottage cheese cream cheese - 400 g;
• powdered sugar - 5 tbsp. spoons.
Cooking Method:
1. Mix eggs with sugar and beat for 5 minutes to a thick white mass.
2. Pour the soda into kefir without quenching with vinegar, stir well.
3. Pour red dye into kefir with soda, stir until a uniform red color is obtained. In the case of a pale color, the dose of the dye can be increased.
4. Pour sunflower oil into red kefir (only odorless).
5. In the sifted flour add cocoa salt. We pour all this into the egg mass and at the same time pour out the red dairy mix. Beat again until a smooth mass without lumps and obtain a rich red color. 6. We take 2 detachable containers with a diameter of 22 cm for baking, we cover them with parchment, we do not grease the sides and pour out the biscuit dough.
7. Put the molds in a hot oven and bake cakes for half an hour at a not high temperature. After this time has elapsed, we add a toothpick into the cakes. If it is dry, they are ready. We take out the form from the oven and cool.
8. Remove the cold cake mix from the mold and cut it into 2 pieces, just as we do with the second cake mix. The result is 4 equal cakes.
Cream preparation:
1. Cold cream whip to a dense mass.
2. Pour icing sugar into the cup, put cold cream cheese to it. Beat a little.
3. Cream cheese, mix with cream, slowly stir with a wooden spoon.
Shaping:
1. We have 1 cake on a flat dish, put a small portion of cream on it.
2. Top cover with the second cake layer, just as we put the second part of the cream. And so with the rest of the cake layers. The result should be a strip of red biscuit and a strip of white cream.
3. At the top of the last cake layer, lay out the remaining cream, level it and grease the sides of the cake with it.
4. As a cake decorating, you can use various sprinkles, fresh berries, mint leaves, or you can also make another cream and squeeze out different patterns with a pastry syringe.
5. We send the cake to the refrigerator for 3 hours.
2. Cake “Red Velvet” without dye
Ingredients for the dough:
• beets - 1 pc .;
• lemon juice (one fruit);
• vinegar - 20 ml;
• granulated sugar - 200 g;
• sour cream - 5 tbsp. spoons;
• butter - 150 g;
• eggs - 2 pcs .;
• vanilla - 20 g;
• cocoa - 20 g;
• flour - 204 g;
• soda - 15 g.
On cream:
• oil plum-oh - 150 g;
• homemade cheese curd - 300 g;
• powdered sugar - half a glass.
For curd cheese:
• milk - 1 l;
• kefir - 0, 5 l;
• salt - 15 g;
• egg - 1 pc .;
• citric acid - 5 g.
Preparation of curd cheese:
1. Milk boil on low heat.
2. As soon as the milk boils, pour the kefir and mix well until the milk is clotting.
3. Spread the curled mass in a colander to drain moisture. 4. Beat the egg with citric acid and add coagulated milk, mix thoroughly until smooth and the cheese is ready.
Dough Preparation:
1. Add the juice from lemon and vinegar to the minced beets (can be wine), and grind in a food processor.
2. In beet puree lay out sour cream and mix well.
3. In a small cup, beat the sugar and butter, put the eggs, vanilla, beet puree and mix thoroughly until smooth.
4. Pour dry ingredients into the finished red mass, mix well.
5. We divide the resulting dough in half, spread it in the forms laid with parchment and bake at a not high temperature for about half an hour.
6. Bake cakes cool at room temperature.
Cream preparation:
1. Mix the butter with powdered sugar and whip, at the same time add cottage cheese to them and whisk again, until a fluffy consistency.
2. Put in the fridge.
Shaping:
1. Put one cake on a serving plate, coat with cream, cover with the second one.
2. Cover the sides and surface of the cake with the remaining cream.
3. Top with a syringe balls from the cream, and on top of them put some fresh berries or pomegranate seeds.
3. Cake “Red Velvet”: original recipe
Dough Ingredients:
• chocolate without additives - 85 g;
• granulated sugar - 500 g;
• eggs - 4 pcs .;
• refined oil - 250 ml;
• vanillin - 20 g;
• flour - 520 g;
• soda - 6 g;
• salt - 1 g;
• beets - 1 pc .;
• dye for dough red - 10 g.
Cream:
• cream with fat content of 35% - 400 ml;
• cream cheese - 330 g;
• Mascarpone - 330 g;
• vanillin - 10 g;
• powdered sugar - 260 g.
Cooking Method:
1. Sugar, eggs, butter, vanillin, beat on average power.
2. Mix flour with soda, salt and pour melted chocolate to them, mashed boiled beets and pour out the dye. Stir well.
3. Put the finished dough in three forms, in equal quantities, bake for 20 minutes at a temperature of 250 degrees.
4. Baked cakes cool.
Cream preparation:
1. Beat the chilled cream until fluffy.
2. Mix whipped cream with cream cheese and mascarpone. 3. For the flavor add vanilla and icing sugar, stir well.
4. We coat the cakes with the prepared cream.
5. From above on the cake we plant patterns of whipped cream, and on top of them put on the raspberry.
4. Cake "Red Velvet" in a multicooker
Ingredients:
• cream cheese - 300 g;
• butter - half a pack;
• granulated sugar - 400 g;
• vanillin - 25 g;
• cocoa - 50 g;
• unscented sunflower oil - 2 tbsp. spoon;
• eggs - 2 pcs .;
• salt - half a teaspoon;
• flour - 500 g;
• yogurt - 250 g;
• red dye - 10 g;
• acetic essence - 10 g;
• soda - 10 g.
Method of preparation
1. Beat butter with sugar to air mass.
2. Add eggs, dye, cocoa, vanillin, salt to whipped creamy mass.
3. In a few steps, we introduce flour, kefir and hydrated soda.
4. Divide the dough into 2 parts.
5. Set the slow cooker in the “baking” mode, pour the dough into the container and bake for 50 minutes. Similarly, the second part of the test.
6. Baked, cooled cakes are coated with glaze, prepared in the following way: whip creamy cottage cheese with butter, sugar and vanilla to a stable consistency.
7. The surface and sides of the cake are also coated with a creamy icing.
5. Cake “Red Velvet”: recipe with raw beets
Ingredients:
• beets - 1 pc .;
• juice from one lemon;
• wine vinegar - 50 ml;
• pomegranate sauce - 20 g;
• flour - 5 tbsp. spoons;
• cocoa - 20 g;
• soda - 5 g;
• salt - pinch;
• butter - incomplete pack;
• sugar - 300 g;
• eggs - 2 pcs .;
• kefir - 1 incomplete glass;
• Mascarpone - 200 g;
• icing sugar - 50 mg.
Method of preparation
1. To shredded raw beets add vinegar, pomegranate sauce and juice from lemon.
2. Simultaneously mix the flour with cocoa, soda and salt.
3. Beat lightly melted butter with sugar and eggs.
4. Pour kefir into whipped butter and sugar in 2 parts, pour out dry ingredients and beat again 1 minute.
5. Add beetroot to whipped dough.
6. We spread the ready dough in 2 forms, on parchment paper, put it in the heated oven, bake for 30 minutes, at not high temperature.
7. Cool the cakes and coat them with the icing, which we do like this: whip cream cheese with mascarpone, juice from beets and icing sugar. 8. On the surface of the cake you can put berries or nuts.
6. Red Velvet Cake: a recipe from Andy Chef
Ingredients:
• flour - 450 g;
• granulated sugar - 400 g;
• cocoa - 45 g;
• salt - 5 mg;
• soda - 2 mg;
• eggs - 3 pcs .;
• odorless vegetable oil - 300 ml;
• buttermilk - 350 ml;
• dye - 10 g;
• cream cheese - 1 cup;
• Mascarpone - 350 g;
• powdered sugar - 300 g;
• cream cheese - 280 g.
Method of preparation
1. Sift flour and mix it with cocoa, sugar, salt, soda, add eggs and whipped butter. Stir well.
2. Pour the buttermilk with the dye into the resulting mass, mix everything with a mixer for 1 minute.
3. Divide the dough in 2 forms and bake for 20 minutes at a moderate temperature.
4. Cool the cakes.
5. In the meantime, make cream: cream cheese whip with cream cheese and powder to a stable white mass.
6. Coat all cakes with cream, together with the top and sides. We sprinkle the whole surface of the cake with chopped chocolate and arrange the walnut pieces beautifully.
Red Velvet Cake - Tricks and Tips
• To make the cakes beautiful, use split forms for baking them or cover the usual baking form with oiled parchment paper.
• Be sure to thoroughly whisk and mix the cake cream and dough for the cake, then the structure will be much softer, which will charitable effect on the taste of the finished delicacy.
• Before serving, soak the dessert in the refrigerator for at least 2–3 hours so that the cakes have time to soak and moisten.
