Cake "Red Velvet"

Cakes 15 Last Update: Sep 14, 2019 Created: Sep 14, 2019
Cake
  • Serves: 4 People
  • Prepare Time: 2 h
  • Cooking Time: 2 h
  • Calories: 1549
  • Difficulty: Hard
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Cake "Red Velvet"

Ingredients

Directions

  1. The dough is so simple that there are not even any criteria for which ingredients to add. I didn't turn on the mixer at all until I put the final ingredient down. In a bowl, mix flour (340 g), sugar (300 g), a tablespoon of cocoa, 1/4 tsp. salt, 1 tsp soda and 2 tsp baking powder.
  2. Then three eggs, odorless vegetable oil (300 g).
  3. It took me about 1.5-2 tsp for this amount of dough. gel dye. Do not regret it here, the dough should be nuclear red. Mix well with a mixer.
  4. The dough will be quite liquid, do not be alarmed, it should be so. Leave it for 10–20 minutes, the thing is that soda needs some time to react with the dairy ingredient.
  5. Grease the mold with butter, and lay the parchment on the bottom. And pour the required amount of dough. I made three cakes of 16 cm each. Or it will be two of 18. To be very professional, first weigh the empty bowl, and then the bowl with the finished dough. Through mathematical calculations, you will understand how much dough to pour into a mold for each cake.
  6. Bake at 170 degrees 20. Watch carefully. In the 15th minute I began to check with a skewer. As soon as she began to go dry, he took out a form. Allow 2 minutes to cool the cake in the form on the wire rack, and then carefully remove the cake on the wire rack.
  7. Cool the mold (I just rinse it with cold water), grease again, parchment to the bottom and forward. When the cakes have cooled, wrap each film and put in the refrigerator for 2 hours.
  8. After two hours, take out the cakes and carefully cut off the top - most likely it will rise slightly in the center.
  9. See how porous the cake is. And how delicious it is. Then you can smear cream cakes and collect the cake. I'll show you how I did it.
  10. To make the cake naked beautiful, you need to trim the ends (they blush in the oven and become more brown than red). You can simply cut a thin layer with a knife, but I cut it with a metal ring - the only way to get all the cakes of the same shape and size.
  11. Repeat with the rest of the cakes. I repeat, if you cover it with cream on the outside - do not cut the sides, nobody will appreciate this anyway.
  12. I used cream cream, it is well known to you. From above it will be successful to plant roses - a sort of red brutality and white tenderness.
  13. If you walked along my path, then prepare deep bowls or wide glasses. Tear the cake layers into small pieces 2-3 cm by hand, spread a layer of such pieces, cream on top and so on to the top. This is a great way to recycle all trimmings (not just in this recipe). In this case, the taste will be the same, but two desserts.
  14. By the amount of test for cakes (2-4 cakes from 1.5 to 2.5 cm)
  15. Mold diameter (cm) 16-18 20-22 24+
  16. servings of dough 1 2 3
  17. Cream: curd cheese - 340 g.
  18. Butter - 115 g.
  19. Powdered Sugar - 100.
  20. Vanilla extract - 2 tsp
  21. This cream is the simplest - you do not need any skills or a complicated cooking process, everything is simple.
  22. And here is the most important and only rule for you - very cold curd cheese, very soft butter.
  23. That is, it is better to keep the cheese in the refrigerator all night so that it is cold and hard enough. And vice versa, hold the oil for a couple of hours (night) in the kitchen on the table, so that it becomes soft and supple. Only under such conditions will an excellent cream with a delicate texture and taste be obtained. The course of action is the simplest - put the ingredients in a bowl and beat with a mixer until smooth. It will take about 5-7 minutes.
  24. Such a cream is certainly better to keep in the refrigerator, in a pastry bag it can lie for 5 days easily, without losing texture and properties. But one does not need to think that it is too tender - all the same, powdered sugar and curd cheese give it sufficient stability. That is, even at room temperature (about 17 degrees), the cake will easily stand for several days without losing shape.
  25. Here is another of its properties - they can cover the sides and top of the cake, the cream does not “creep” and retains its shape. The same property is convenient when you make caps for cupcakes or different “flowers” for decorating cakes.
  26. Here's a tip you are asked a lot about. If the powder creaks or the color is needed whiter, do this: first beat the oil and powder with a mixer at maximum, 5-10 minutes. And then he introduces the cheese.
  27. At the mixing stage, you can flavor the cream, for example, adding cocoa, or fruit purees. Here is an example of raspberry cream. Make a raspberry puree (it doesn’t matter if it is frozen or fresh).
  28. Now add a couple of spoons of the resulting mashed potatoes to the cream and mix. Bones can be removed by filtering the mashed potatoes through a sieve, I did not. If you mix the cream for a minute, it will turn out to be so marbled with white and pink stains. Mix for another 2-3 minutes - you get a uniform pink cream.
  29. Regarding curd cheese, there are also a lot of questions. First of all, do not confuse cream cheese and cottage cheese - the first is more like processed cheese, the second is finely ground cottage cheese. If you try it from a pack, it will be slightly brackish, do not be alarmed - salt strengthens the sweet ingredients and slightly shades them (so that the cream does not become cloying). For my desserts I use Hohland, less often Almette.
  30. You can even use soft ricotta or other cheeses such as mascarpone and Philadelphia - but the basic recipe will still be the same as I wrote above.
  31. Here is a little guide to help you, I give portions from my own experience, more or less cream may go away for you, it all depends on the thickness of the application layers.
  32. mold diameter (cm) 16-18 20-22 24+
  33. naked cake (servings) 1 1.5 1.5
  34. plain cake (servings) 2 3 4

Cake "Red Velvet"



  • Serves: 4 People
  • Prepare Time: 2 h
  • Cooking Time: 2 h
  • Calories: 1549
  • Difficulty: Hard

Cake "Red Velvet"

Ingredients

Directions

  1. The dough is so simple that there are not even any criteria for which ingredients to add. I didn't turn on the mixer at all until I put the final ingredient down. In a bowl, mix flour (340 g), sugar (300 g), a tablespoon of cocoa, 1/4 tsp. salt, 1 tsp soda and 2 tsp baking powder.
  2. Then three eggs, odorless vegetable oil (300 g).
  3. It took me about 1.5-2 tsp for this amount of dough. gel dye. Do not regret it here, the dough should be nuclear red. Mix well with a mixer.
  4. The dough will be quite liquid, do not be alarmed, it should be so. Leave it for 10–20 minutes, the thing is that soda needs some time to react with the dairy ingredient.
  5. Grease the mold with butter, and lay the parchment on the bottom. And pour the required amount of dough. I made three cakes of 16 cm each. Or it will be two of 18. To be very professional, first weigh the empty bowl, and then the bowl with the finished dough. Through mathematical calculations, you will understand how much dough to pour into a mold for each cake.
  6. Bake at 170 degrees 20. Watch carefully. In the 15th minute I began to check with a skewer. As soon as she began to go dry, he took out a form. Allow 2 minutes to cool the cake in the form on the wire rack, and then carefully remove the cake on the wire rack.
  7. Cool the mold (I just rinse it with cold water), grease again, parchment to the bottom and forward. When the cakes have cooled, wrap each film and put in the refrigerator for 2 hours.
  8. After two hours, take out the cakes and carefully cut off the top - most likely it will rise slightly in the center.
  9. See how porous the cake is. And how delicious it is. Then you can smear cream cakes and collect the cake. I'll show you how I did it.
  10. To make the cake naked beautiful, you need to trim the ends (they blush in the oven and become more brown than red). You can simply cut a thin layer with a knife, but I cut it with a metal ring - the only way to get all the cakes of the same shape and size.
  11. Repeat with the rest of the cakes. I repeat, if you cover it with cream on the outside - do not cut the sides, nobody will appreciate this anyway.
  12. I used cream cream, it is well known to you. From above it will be successful to plant roses - a sort of red brutality and white tenderness.
  13. If you walked along my path, then prepare deep bowls or wide glasses. Tear the cake layers into small pieces 2-3 cm by hand, spread a layer of such pieces, cream on top and so on to the top. This is a great way to recycle all trimmings (not just in this recipe). In this case, the taste will be the same, but two desserts.
  14. By the amount of test for cakes (2-4 cakes from 1.5 to 2.5 cm)
  15. Mold diameter (cm) 16-18 20-22 24+
  16. servings of dough 1 2 3
  17. Cream: curd cheese - 340 g.
  18. Butter - 115 g.
  19. Powdered Sugar - 100.
  20. Vanilla extract - 2 tsp
  21. This cream is the simplest - you do not need any skills or a complicated cooking process, everything is simple.
  22. And here is the most important and only rule for you - very cold curd cheese, very soft butter.
  23. That is, it is better to keep the cheese in the refrigerator all night so that it is cold and hard enough. And vice versa, hold the oil for a couple of hours (night) in the kitchen on the table, so that it becomes soft and supple. Only under such conditions will an excellent cream with a delicate texture and taste be obtained. The course of action is the simplest - put the ingredients in a bowl and beat with a mixer until smooth. It will take about 5-7 minutes.
  24. Such a cream is certainly better to keep in the refrigerator, in a pastry bag it can lie for 5 days easily, without losing texture and properties. But one does not need to think that it is too tender - all the same, powdered sugar and curd cheese give it sufficient stability. That is, even at room temperature (about 17 degrees), the cake will easily stand for several days without losing shape.
  25. Here is another of its properties - they can cover the sides and top of the cake, the cream does not “creep” and retains its shape. The same property is convenient when you make caps for cupcakes or different “flowers” for decorating cakes.
  26. Here's a tip you are asked a lot about. If the powder creaks or the color is needed whiter, do this: first beat the oil and powder with a mixer at maximum, 5-10 minutes. And then he introduces the cheese.
  27. At the mixing stage, you can flavor the cream, for example, adding cocoa, or fruit purees. Here is an example of raspberry cream. Make a raspberry puree (it doesn’t matter if it is frozen or fresh).
  28. Now add a couple of spoons of the resulting mashed potatoes to the cream and mix. Bones can be removed by filtering the mashed potatoes through a sieve, I did not. If you mix the cream for a minute, it will turn out to be so marbled with white and pink stains. Mix for another 2-3 minutes - you get a uniform pink cream.
  29. Regarding curd cheese, there are also a lot of questions. First of all, do not confuse cream cheese and cottage cheese - the first is more like processed cheese, the second is finely ground cottage cheese. If you try it from a pack, it will be slightly brackish, do not be alarmed - salt strengthens the sweet ingredients and slightly shades them (so that the cream does not become cloying). For my desserts I use Hohland, less often Almette.
  30. You can even use soft ricotta or other cheeses such as mascarpone and Philadelphia - but the basic recipe will still be the same as I wrote above.
  31. Here is a little guide to help you, I give portions from my own experience, more or less cream may go away for you, it all depends on the thickness of the application layers.
  32. mold diameter (cm) 16-18 20-22 24+
  33. naked cake (servings) 1 1.5 1.5
  34. plain cake (servings) 2 3 4

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