Red Velvet Cake

Red Velvet Cake Recipe

Materials:

• 4 eggs
• 1 glass of granulated sugar
• 1 cup whole milk (mix with 1 tablespoon apple cider vinegar)
• 100 grams of butter
• 1 teaspoon vanilla extract
• 2.5 cups flour
• 1 pack of baking soda (foam with 1 teaspoon of lemon juice)
• 1/2 teaspoon powdered red food coloring
• 3 teaspoons of cocoa
  

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For the cream:

• 300 grams of mascarpone cheese
• 250 ml of cream
• 2 tablespoons of powdered whipped cream
  

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How is it done?

-To prepare the velvet textured cake with red cake bases; After sieving the flour and cocoa, keep them in a separate bowl.

-Since it is not buttermilk, let it sit for 10 minutes after mixing the milk that you warmed up to room temperature with apple vinegar.

-Take the butter that you have kept at room temperature into the mixing bowl. After adding granulated sugar, mix it with a mixer until it becomes creamy.

-Add the eggs one by one and continue mixing with the mixer. Add the vanilla extract.

-Stir the milk that has been kept at room temperature and thickened with red, powdered food coloring. -Add the milk and cocoa flour mixture little by little and mix the cake mixture with a mixer at medium speed.

-Add the baking powder foamed with freshly squeezed lemon juice to the brownie mortar, which has a red color.

-After this point, transfer the cake mixture that you mixed with a spatula to the 22 cm cuffed cake mixture, the base of which you covered with oily paper. Smooth it with a spatula so that it swells evenly.

-Bake 50 minutes in a preheated 170 degree oven.

For the cream of the cake;

-Put the mascarpone cheese you have drained into the mixing bowl.

-Mix the cream mixture with powdered cream or powdered cream with the same amount of powdered sugar and powdered cream hardener as indicated in the tip.

-Finally, add the liquid cream and mix with the mixer until it thickens. To make it more viscous, cover it with cling film and refrigerate it.

-The cake, which is cooked and rested at oven temperature for 10 minutes, carefully remove from the mold after cooling at room temperature.

-Obtain two cake bases by cutting the cooled cake from the middle with the help of a slicing device or a sharp knife. Add the crumbly cake pieces to the cooling cream mixture for a light color.

-Place the cake base remaining on top during cooking by turning it upside down on the serving plate. Spread 1/3 of the cream mixture you have prepared on the base of the cake.

-Plaze the top and edges of the cake with the remaining cream after the base touches the cake mold during cooking and cover the cake layer underneath on the cream.

-Share the velvet-textured and red colored cake you have prepared by slicing it after cooling in the refrigerator.