Red Velvet Cake Recipe
- 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
For the cream:
- 300 grams of mascarpone cheese
- 250 ml of cream
- 2 tablespoons of powdered whipped cream
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.