Cake "Red Velvet" - a delicious dessert with an original appearance. Bright red cakes, snow-white cream - a contrast that gives the cake a special and unique character. However, the popularity of the dessert is explained not only by its catchy appearance, but also by the combination of the divine taste of porous, slightly moist cakes and a delicate, soft cream.
Cake "Red Velvet" - the general principles of preparation
The unusualness of this cake in its appearance. Usually, the ingredients include available ingredients: eggs, flour, kefir, sugar, and sometimes cocoa. Bright saturated red color gives them added dye. It is acceptable to use beets for coloring.
Cream for the cake 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, use the rest 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 for cakes:
• eggs - 4 pcs.;
• cocoa - 30 g;
• flour - 650 g;
• odorless sunflower oil - 2 glasses;
• kefir - 370 g;
• finely ground salt - 5 g;
• sugar - 500 g;
• soda - 45 g;
• dye red - 40 g.
On cream:
• fat cream - 350 g;
• curd cream cheese - 400 g;
• powdered sugar - 5 tbsp. spoons.
Cooking method:
1. Mix the eggs with sugar and beat for 5 minutes until a thick white mass.
2. Pour 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 dye can be increased.
4. Pour sunflower oil into red kefir (only odorless).
5. In the sifted flour add cocoa, salt. Pour all this into the egg mass and at the same time pour the red sour-milk mixture. Again, beat until smooth, without lumps and getting a rich red color.
6. We take 2 detachable containers with a diameter of 22 cm for baking, cover them with parchment, do not lubricate the sides and pour out the biscuit dough.
7. Put the molds in a hot oven and bake the cakes for half an hour at a low temperature. After this time, we introduce a toothpick into the cakes, if it is dry, then they are ready. We take out the forms from the oven and cool.
8. We take out the cold cake mix for the cake from the molds and cut it lengthwise into 2 parts, just as we do with the second cake mix. The result is 4 equal cakes.
Cream preparation:
1. Whip the cold cream until a dense mass.
2. Pour powdered sugar into a cup, put non-creamy cheese on it. Beat a little.
3. Cream cheese is mixed with cream, slowly stirred with a wooden spoon.
Forming:
1. We place 1 cake on a flat dish, put a small portion of cream on it.
2. Top cover with a second cake, just as we put the second part of the cream. And so with the rest of the cakes. The result should be a strip of red biscuit and a strip of white cream.
3. At the top of the last cake, spread the remaining cream, level it and grease the sides of the cake with it.
4. To decorate the cake, you can use various sprinkles, fresh berries, mint leaves, or make another cream and squeeze out different patterns with a pastry syringe.
5. The cake is sent 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:
• plum oil - 150 g;
• home-made cottage cheese - 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.
Cooking cottage cheese:
1. Boil the milk over low heat.
2. Once the milk boils, pour the kefir and mix well until the milk coagulates.
3. Put the curled mass on a colander to drain moisture.
4. Beat the egg with citric acid and introduce the curdled milk, mix thoroughly until smooth and the cheese is ready.
Preparation of the test:
1. Add the juice from lemon and vinegar (you can wine) to the chopped beets, and grind in a food processor.
2. Put the sour cream in beetroot puree and mix well.
3. In a small cup, beat the sugar with butter, put the eggs, vanillin, beetroot puree and mix thoroughly until smooth.
4. Pour dry ingredients into the finished red mass, stir well.
5. The resulting dough is divided in half, spread in parchment-covered forms and baked at not high temperature, about half an hour.
6. The baked cakes are cooled at room temperature.
Cream preparation:
1. The butter is mixed with powdered sugar and whipped, at the same time we add cottage cheese to them and whisk again, until a lush consistency.
2. We put in the refrigerator.
Forming:
1. Place one cake on a serving plate, coat with cream, cover with a second.
2. With the remaining cream, coat the sides and the surface of the cake.
3. On top, we place the balls of cream with a syringe, and on top of them we put some fresh berries or pomegranate seeds.
3. Cake "Red Velvet": an original recipe
Ingredients for the dough:
• 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 a 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, vanilla, beat at medium power.
2. Mix the flour with soda, salt and pour melted chocolate to them, mashed boiled beets and pour the dye. Stir well.
3. We lay out the finished dough in three forms, in equal amounts, bake for 20 minutes at a temperature of 250 degrees.
4. Cool the baked cakes.
Cream preparation:
1. Beat the chilled cream until splendid.
2. Whipped cream mix with cream cheese and mascarpone.
3. For flavor add vanillin and icing sugar, stir well.
4. Cook the cream with the cream.
5. On top of the cake we plant patterns of whipped cream, and on top of them we put raspberries on top.
4. Cake "Red Velvet" in the slow cooker
Ingredients:
• cream cheese - 300 g;
• butter - half a pack;
• granulated sugar - 400 g;
• vanillin - 25 g;
• cocoa - 50 g;
• odorless sunflower oil - 2 tbsp. a spoon;
• eggs - 2 pcs.;
• salt - half a teaspoon;
• flour - 500 g;
• yogurt - 250 g;
• red dye - 10 g;
• vinegar essence - 10 g;
• soda - 10 g.
Cooking method
1. Beat butter with sugar until airy.
2. Add eggs, dye, cocoa, vanillin, salt to the whipped creamy mass.
3. In a few steps we introduce flour, kefir and slaked soda.
4. Divide the dough into 2 parts.
5. We put 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, coat with icing, prepared in this way: beat cream cheese with butter, sugar and vanilla until a stable consistency.
7. The surface and sides of the cake are also coated with creamy icing.
5. Cake "Red Velvet": a 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 - a pinch;
• butter - an incomplete pack;
• sugar - 300 g;
• eggs - 2 pcs.;
• kefir - 1 incomplete glass;
• mascarpone - 200 g;
• icing sugar - 50 mg.
Cooking method
1. To the chopped raw beets add vinegar, pomegranate sauce and lemon juice.
2. At the same time, mix the flour with cocoa, soda and salt.
3. Beat the slightly melted butter with sugar and eggs.
4. Pour yogurt in 2 parts whipped butter and sugar, pour in the dry ingredients and beat again for 1 minute.
5. Add the beets to the beaten dough.
6. Put the finished dough in 2 forms, on parchment paper, put in a preheated oven, bake for 30 minutes, at not high temperature.
7. Cool the cakes and coat everything with the glaze, which we do as follows: beat the cream cheese with mascarpone, beet juice and powdered sugar.
8. You can put berries or nuts on the surface of the cake.
6. Cake "Red Velvet": 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.
Cooking method
1. Sift the flour and mix it with cocoa, sugar, salt, soda, add eggs and whipped butter. Stir thoroughly.
2. Pour buttermilk with dye into the resulting mass, whisk everything with a mixer for 1 minute.
3. We divide the dough in 2 forms and bake for 20 minutes at a moderate temperature.
4. Cool the cakes.
5. In the meantime, make a cream: beat the cream cheese with cream cheese and powder until a stable white mass.
6. Coat all the cakes with cream, along with the top and sides. Sprinkle the whole surface of the cake with crushed chocolate and beautifully lay out pieces of walnut.
Red Velvet Cake - Tips and Tricks
• To make the cakes beautiful, use baking molds to bake them or cover the usual baking dish with oiled parchment paper.
• Be sure to thoroughly beat and mix the cream for the cake and the dough for the cake, then the structure will be much more tender, which will charitable impact on the taste of the finished treat.
• Before serving, soak the dessert in the refrigerator for at least 2-3 hours, so that the cakes have time to soak and moisturize.
