Nutrition Facts
12 servings
12
Red Velvet Recipe
This red velvet recipe is taken from a book on cake making by a renowned author.
Ingredients
112 Unsalted butter, at room temperature
120 Light oil (such as a vegetable oil)
450 Semolina sugar
1 Vanilla extract
4 Egg at room temperature
5 Egg yolk at room temperature
280 Flour T55
3 Unsweetened cocoa powder (sifted if necessary)
5 Flower of salt
24 Fermented milk, at room temperature
Directions
1
Preheat the oven to 175 °C (moderate). Generously grease three round cake pans with a diameter of 20 cm, then line them with greased parchment paper.
2
In the bowl of a food processor fitted with a flat beater, beat the butter at medium to high speed for about 1 minute, until it is creamy and smooth.
3
Reduce to medium speed, then add the oil, sugar, and vanilla. Cream and whip everything for about 5 minutes, until the mixture lightens and nearly doubles in volume. Add the coloring and continue beating until you achieve a uniformly colored batter.
4
Switch to medium to low speed and add the eggs and egg yolks one at a time, beating until one is incorporated before adding the next and scraping the bowl after each addition.
5
In a separate bowl, mix the flour, cocoa powder, baking powder, and salt. Incorporate one-third of the dry mixture into the batter, mixing on low speed until homogeneous. Then add half of the milk, continuing to mix until incorporated. Add the second third of the dry mixture, then pour in the remaining fermented milk. Finish with the last third of the dry mixture. Scrape the bowl and the mixer between each addition.
6
Pour the batter into the prepared molds and smooth the surface with a small offset spatula. Gently tap the molds multiple times on the work surface to release any excess air bubbles.
7
Bake for 25 to 30 minutes, until a toothpick comes out clean. Let cool in the pans for 15 minutes before transferring the cakes to a wire rack to cool completely. Remove the baking paper and place a cookie on a serving platter.
8
Using a spatula, spread a layer of icing with a thickness of 6 mm, making sure to cover the entire surface to the edges. Place the second cookie on top and cover it with icing. Finally, place the third cookie on top. If desired, at this point, you can apply a first layer to cover the cake.
9
Decorate the cake by covering it with a smooth layer of the remaining frosting. Serve it immediately or store it covered in the refrigerator for up to 24 hours. After taking it out of the refrigerator, let the cake come to room temperature before serving.
10
To finish, "The Cake Factory" by Zoë François. Released by the publisher on 10/05/2022.
Ingredients
Ingredients
112 Unsalted butter, at room temperature
120 Light oil (such as a vegetable oil)
450 Semolina sugar
1 Vanilla extract
4 Egg at room temperature
5 Egg yolk at room temperature
280 Flour T55
3 Unsweetened cocoa powder (sifted if necessary)
5 Flower of salt
24 Fermented milk, at room temperature
Directions
Directions
1
Preheat the oven to 175 °C (moderate). Generously grease three round cake pans with a diameter of 20 cm, then line them with greased parchment paper.
2
In the bowl of a food processor fitted with a flat beater, beat the butter at medium to high speed for about 1 minute, until it is creamy and smooth.
3
Reduce to medium speed, then add the oil, sugar, and vanilla. Cream and whip everything for about 5 minutes, until the mixture lightens and nearly doubles in volume. Add the coloring and continue beating until you achieve a uniformly colored batter.
4
Switch to medium to low speed and add the eggs and egg yolks one at a time, beating until one is incorporated before adding the next and scraping the bowl after each addition.
5
In a separate bowl, mix the flour, cocoa powder, baking powder, and salt. Incorporate one-third of the dry mixture into the batter, mixing on low speed until homogeneous. Then add half of the milk, continuing to mix until incorporated. Add the second third of the dry mixture, then pour in the remaining fermented milk. Finish with the last third of the dry mixture. Scrape the bowl and the mixer between each addition.
6
Pour the batter into the prepared molds and smooth the surface with a small offset spatula. Gently tap the molds multiple times on the work surface to release any excess air bubbles.
7
Bake for 25 to 30 minutes, until a toothpick comes out clean. Let cool in the pans for 15 minutes before transferring the cakes to a wire rack to cool completely. Remove the baking paper and place a cookie on a serving platter.
8
Using a spatula, spread a layer of icing with a thickness of 6 mm, making sure to cover the entire surface to the edges. Place the second cookie on top and cover it with icing. Finally, place the third cookie on top. If desired, at this point, you can apply a first layer to cover the cake.
9
Decorate the cake by covering it with a smooth layer of the remaining frosting. Serve it immediately or store it covered in the refrigerator for up to 24 hours. After taking it out of the refrigerator, let the cake come to room temperature before serving.
10
To finish, "The Cake Factory" by Zoë François. Released by the publisher on 10/05/2022.
Notes
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