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Red velvet cake

Ingredients

Adjust Servings:

	CREAM
	350 g cream cheese
	100 g butter
	100 g powdered sugar
	10 g vanilla
	dough
	340 g wheat flour
	300 g sugar
	3 egg
	(or kefir) 200 ml buttermilk
	80 g heavy cream
	1 tablespoon of cocoa powder
	2 teaspoons of baking powder
	1/4 teaspoon of salt
	1 teaspoon of baking soda
	2 teaspoons of (gel) red food coloring
	(or oil) 200 g butter

Nutritional information

77 g

Protein

437 g

Fat

687 g

Carbs

6898

Calories

Red velvet cake

Name: Red velvet cake
Total time: 6 h
Yield: 2
Cuisine: American
Ingredients: cream cheese: 350 g; butter: 100 g; powdered sugar: 100 g; vanilla: 10 g; wheat flour: 340 g; sugar: 300 g; egg: 3; buttermilk: (or kefir) 200 ml; heavy cream: 80 g; cocoa powder: 1 tablespoon of; baking powder: 2 teaspoons of; salt: 1/4 teaspoon of; baking soda: 1 teaspoon of; red food coloring: 2 teaspoons of (gel); butter: (or oil) 200 g

Features:

Cuisine:

American

6 hours
Serves 2
Hard

Ingredients

CREAM
350 g cream cheese
100 g butter
100 g powdered sugar
10 g vanilla
dough
340 g wheat flour
300 g sugar
3 egg
(or kefir) 200 ml buttermilk
80 g heavy cream
1 tablespoon of cocoa powder
2 teaspoons of baking powder
1/4 teaspoon of salt
1 teaspoon of baking soda
2 teaspoons of (gel) red food coloring
(or oil) 200 g butter

Directions

Red Velvet Cake is a strikingly beautiful and indulgent dessert known for its deep red color, soft texture, and rich cream cheese frosting.

Often served as a celebratory dessert, it’s a favorite for birthdays, weddings, and holidays.

Steps

Done

cooking biscuit

1. Mix all dry ingredients and sift twice.
2. Beat eggs with sugar until foamy.
3. Add buttermilk, cream, soft butter and dye to the eggs (to make the dough bright red, use gel rather than dry dye). Beat with a mixer for a couple of minutes.
4. Add the freshly whipped cream mixture to the dry ingredients.
5. Beat the dough with a mixer at medium speed until smooth, for 4-5 minutes. Let the dough rest for 5 minutes.
6. Cover the bottom of a springform baking pan (20 cm in diameter) with parchment and grease the sides of the pan with butter. We will bake two biscuits, so we divide the dough into two equal parts, weighing 650 g.
7. One by one, place the dough in the oven preheated to 340°F (170°C) for 20 minutes.
8. Check the readiness of the cakes with a toothpick - it should be dry.
9. Cool the finished biscuits completely. Biscuits rise when baking, but we need even cake layers, so we cut off the top of both cake layers.
10. Grind the tops of the biscuits into crumbs.

Done

CREAM

1. While the biscuits are cooling, start preparing the cream.
2. Beat softened butter with a mixer for 2-3 minutes at high speed. Then add powdered sugar, vanilla and continue beating for another 1.5-2 minutes.
3. Mix whipped butter with chilled cream cheese.
4. Place the cream in a pastry bag and cut off the corner. Apply cream to the bottom cake in a circle, departing 0.5 cm from the edge.
5. Level the cream and cover with the second cake layer, pressing lightly so that the cake is even.
6. Grease the top and sides of the cake with cream in a thin layer.
7. Sprinkle the cake with crumbs and put it in the refrigerator for a couple of hours, or better yet, overnight.
8. Or you can make it in the form of cakes: in this case, cut the cakes into portioned circles, apply the cream beautifully without smearing it, and decorate to taste.

Bon appetit!

Chef Hanna

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246

Dish Magazine

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Dish Magazine is in Washington, United States.

2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Red velvet cake

Ingredients

CREAM

dough

Directions

Steps

cooking biscuit

CREAM

Chef Hanna

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