The cake "Red Velvet" looks very impressive, but it is quite simple, and the ingredients are ordinary and familiar to everyone. This recipe makes a very delicious cake. The cakes literally melt in your mouth, perfectly combined with a creamy cream with a slight sourness.
Try it!
The DOUGH:
300 g flour
15 g cocoa
10 g of baking soda
2 tsp red gel dye
300 ml of kefir
300 g of sugar
150 g butter
100 g vegetable oil
3 eggs
2 tsp vanilla
1 tbsp lemon juice
CREAMY CREAM CHEESE:
400 g cream cheese
200 g powdered sugar
3 tbsp lemon juice
400 ml cream 35%
SPONGE CAKES
1. Sift and mix flour, cocoa, baking soda. It is convenient to do this with a whisk, so that there are no lumps left.
2. Red gel dye is diluted in kefir.
3. Softened butter is mixed with sugar using a mixer
4. Add the eggs, one at a time. As soon as one interferes with that you add the following.
5. Then add the vanilla and pour in the vegetable oil, also without ceasing to mix. Bring to a homogeneous mass.
6. Add a tablespoon of lemon juice. Then we introduce the colored yogurt. Wait for a uniform red color and add the dry ingredients. As soon as everything is combined, we stop. You do not need to stir for a long time, otherwise the cakes will turn out too dense.
7. Divide the dough into two equal parts. Lubricate the form with oil and bake cakes. If there are two forms at once, then you can bake both at once. Bake in the oven, preheated to 180 ° C, for 20-25 minutes. You can check the readiness of the cakes with a toothpick-stick it in, take it out, if it is clean and dry - the cake is ready.
8. Remove from the oven. Completely cooled cakes are wrapped in cling film and put in the refrigerator for 1 hour.
9. From the cooled cakes, carefully cut off the top and bottom, and trim the edges. From the scraps we will make a crumb for sprinkling the finished cake.
CREAMY CREAM CHEESE
1. Cream cheese is mixed with powdered sugar, lemon juice and vanilla. Using a mixer, beat everything until smooth - just a couple of minutes.
2. Very cold heavy cream whisk separately and then gently combine with cheese cream, trying not to break the airiness of the cream.
COLLECT THE CAKE
1. Put the bottom cake on the plate and apply an even layer of cream on top. It should be quite thick-about 7 mm. Cover with the second cake and cover again with cream. From the sides of the cake is also applied with cream.
2. Sprinkle crumbs on the sides and a little on top. There is room for creativity, you can sprinkle as you like. Or don't use topping at all.
3. Put the finished cake in the refrigerator to cool down properly (preferably overnight). Bon Appetit!