Red Velvet Cake
The cake consistent with this recipe seems not only beautiful, but also very tasty. The sponge is juicy, light and flavorful, and therefore the cake itself “Red Velvet” looks great.
For the sponge cake:
- Flour – 340 g
- Sugar – 300 gr
- Cocoa – 1 tablespoon
- Salt – 1/4 tsp.
- Baking powder – 2 tsp.
- Soda – 1 tsp.
- Eggs – 3 pcs.
- Kefir 3,2% – 200 ml
- Cream 33% – 80 grams
- Sunflower oil – 300 g
- Red coloring (gel) – 2 tsp.
For the cream:
- Butter 82.5% – 100 g
- Powdered sugar – 100 g
- Cream cheese (Philadelphia) – 350 g
How to cook the cake “Red Velvet”:
Sift all the dry ingredients twice. (Be bound to concentrate to the expiration date of bicarbonate of soda and leaven , otherwise the cakes won’t rise).
To the dry ingredients add all the opposite products for the cakes. (To make the batter a bright red color, use gel dye, not dry dye).
Beat the dough on medium speed until smooth for 4-5 minutes. Let the dough represent 5 minutes.
Line rock bottom of a cake pan (20 cm in diameter) with parchment and grease the edges with butter. we’ll bake two cakes, so divide the dough into two equal parts weighing 650 grams. Piece by piece, place the dough in an oven preheated to 170 degrees for 20 minutes. Check the readiness of the crusts with a toothpick – it should be dry. (I don’t recommend baking during a multicooker, because the biscuit seems with very large pores. It doesn’t look very nice within the cut).
Finished biscuits cool completely.
The biscuits will rise when baked, but we’d like smooth cakes, so we cut the tops off both cakes.
Shred the tops of the biscuits into crumbs (you can crush the crumb together with your hands, and therefore the hard crust – during a blender).
Let’s proceed to organize the cream. Beat the softened butter with a mixer for 2-3 minutes on high speed. Then add granulated sugar and continue beating for 1.5-2 minutes more.
Mix the beaten butter with the cooled cheese .
Place the cream during a bag and stop a corner. Spread the cream during a circle on rock bottom layer, 0.5 cm from the sting . Spread the cream and canopy with the second cake. Put a board on top and press lightly to form the cake flat.
Spread a skinny layer of cream on the highest and sides of the cake.
Sprinkle the cake with crumbs. Send the cake “Red velvet” within the fridge for a few of hours or overnight.
Cake “Red Velvet” is prepared .
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