Discover the recipe for Red velvet, the wonderful and spectacular red velvet cake with delicious cream that comes from America.
Red velvet is the perfect dessert to amaze your guests with its red sponge cake.
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🍳 INGREDIENTS 🍳
FOR THE DOUGH (FOR 3 BASES OF 20 CM IN DIAMETER)
flour 00 250 g
butter at room temperature 120 g
granulated sugar 240 g
3 medium eggs (at room temperature)
vanilla the seeds of a berry
bitter cocoa powder 15 g
red gel dye 1 tsp
apple cider vinegar 1 tsp
baking soda 1 tsp
salt ¼ tsp
FOR THE CREAM CHEESE
Philadelphia 275 g
mascarpone 275 g
liquid fresh cream 350 g
icing sugar 160 g
vanilla the seeds of a berry
FOR THE BUTTERICK
partially skimmed milk 125 g
low-fat yogurt 125 g
lemon juice 1 tsp
🍳 PREPARATION 🍳
00:00 - Start by preparing the buttermilk. In a large bowl combine: milk, yogurt and lemon juice, then mix the ingredients and let it rest for at least 15-20 minutes.
00:45 - For the bases: put the butter together with the sugar and vanilla in the bowl of the planetary mixer fitted with the whisks and mix everything until you have obtained a soft and frothy mixture.
01:09 - Now add the eggs, one at a time, until incorporated, and keep mixing until you get a smooth cream.
02:07 - Add coloring to the buttermilk until you have a bright red colour. At this point, you can add the buttermilk in the planetary mixer running at low speed, also add the sifted cocoa together with the flour.
03:24 - In a separate bowl, pour the vinegar, the baking soda and mix everything with a teaspoon: as soon as the foam has formed, add it to the mixture in the planetary mixer; finally, add the pinch of salt.
04:14 - Butter and flour 3 springform pans of 20 cm in diameter each and pour the final mixture into them. Bake them in a convection oven at 160° for 15 - 20 minutes, or in a preheated static oven at 175° for 15 - 20 minutes.
05:33 - Once they're out of the oven, let them cool down and move on. To obtain the classic red crumbs to use in the decoration of the Red Velvet, level the bases so that they are all flat and crumble the excesses with your hands or with a cutter.
06:24 - Now dedicate yourself to making cream cheese. Put all the cold ingredients from the refrigerator into the bowl of the planetary mixer fitted with the whisk, start the machine and wait for the ingredients to mix and become quite compact.
Put the cream cheese in a sac-à-poche fitted with a 1 cm smooth nozzle and place it in the refrigerator to rest for about 60 minutes.
07:30 - Put the first cake base on a serving plate, spread a layer of cream cheese on the surface and repeat the operation until you finish the cake bases.
Finish the last layer with dollops of cream and a shower of berries and a few mint leaves.
23 июл 2024
