COOKING CHALLENGE-RED VELVET CAKE RED VELVET CAKE OR COOKING And our challenge this month proposed by Ly, the smell of coffee .. is the Red Velvet Cake. Acknowledge that although he had seen by the network, did not attract me too much, perhaps because the red color of the cake and the white cover for my taste would be too sweet. Maybe I missed the dye back a little, but after the challenge and trying it twice, the first for my brother's birthday and the second time, to see if the cake was getting redder me to stay ... lol .. I have not gotten anything, maybe because of my fear use of artificial ingredients .. I have to say that the taste and aroma of this cake is delicious, but I still think it is too sweet for my taste.
Both my family and my friends, they loved and the taste and texture of the cake is excellent and the frosting is delicious. I recommend you probeis, this frosting is also very suitable for filling and cover cakes or muffing.
With what I've had more problems get a frosting is firm and do not know if I have not properly assembled or a cream that I had to put a little less cream next time I'll try to put some more cheese and less cream, because I prepared this last time the frosting the night before, leaving him overnight in the refrigerator and spread it still cost me thus I have not completely smooth coverage.
I tell you this cake is a cake composed of bright red, red, brown or red-beet traditionally prepared to give it that color, and is also used cacao. The coverage and filling is made with cream cheese frosting is a white.
The use of acid in the vinegar and buttermilk, making for an increase in red dye of this recipe.
Well, I leave and the recipe and photos. Hope you like it.
The recipe was extracted from this blog
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Ingredients
- 250 grams of flour
- 1 / 2 teaspoon salt
- 2 tablespoons cocoa powder 113 grams of
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softened butter 300 grams sugar - glass
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- 2 large eggs 1 teaspoon pure vanilla extract 240 ml
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- buttermilk 2 tablespoons red color (in my case was little and was very red)
- 1 teaspoon white vinegar 1 teaspoon
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baking cream cheese (frosting)
- 360 ml. of whipping cream 227 grams
- philadelphia cheese, at room temperature
- 227 grams of mascarpone cheese, at room temperature
- 3 / 4 of teaspoon vanilla extract
- 115 grams of icing sugar
Preparation
Preheat oven to 170 º C and can grease 2 pans of 23 cm. or one, if we two, we can start each cake in two, if we make one, we make three or four layers.
Sift flour, cocoa and salt and set aside.
Beat butter (room temperature) until soft, 1-2 minutes, add sugar, beat 2-3 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Agregramos vanilla and beat again.
In a bowl, add the buttermilk (or prepare in case you do not have *) and mix with red dye. Put the mixer on low speed and we alternating flour and butter mixture to buttermilk in three additions ending with flour.
finally added in a small bowl the vinegar and baking hope to make the excitement and add to cake mixture, mix well and we can divide the dough into two molds and put into a single mold.
Bake for 25-30 minutes if we do it in two pans or 45 minutes if in a mold. We make sure it is cooked if the pierced with a toothpick comes out completely clean.
let cool slightly before removing from the pan, turn oven off and leaving the door ajar. Then let cool slightly in pan on a wire rack and then the cake tin.
For the cake easier to cut, it is preferable to a little cake-frozen as it is very soft and crumbles and breaks easily.
Glaze or cream cheese frosting
Beat cream cheese and mascarpone cheese until smooth, add vanilla and powdered sugar and continue beating until smooth.
In a bowl whip the cream. Smooth with a spatula, gently but added quickly cream slowly to cream cheese. If the glaze is not thick enough to spread it, we will put in the refrigerator until firm enough to espace.
Assembling the cake
Cut the layers with a serrated knife.
Put all the layers on parchment paper or dishes.
We put the first layer on baking paper and place on base where we go to work. Put a layer of frosting on the cake, I spread with pastry bag without covering the edge, because then expardirá cream.
put another layer of cake and do the same, to end the last layer of cake.
also covered with frosting on the cake sides and top until everything is covered in white and is a smooth cover.
can be covered with shredded coconut or white chocolate shavings and decorate with strawberries or other fruit red.
* The buttermilk is not an easy ingredient to find, so if so, you can prepare easily. Put in a bowl 240 ml. milk and add 1 tablespoon wine vinegar or lemon juice. In about 10 minutes, the milk will look curdled milk .. do not be scared because that is the aspect of buttermilk. Moist and fluffy texture of this cake gives it this ingredient.
As always, do not miss the challenges will delight my dear Cooking!
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