Nutrition Facts
10 servings
10
Red velvet cake with red fruits recipe
The best cake in the world! A deliciously moist red velvet cake served with red fruits and a cream that is to die for. It's a lengthy preparation but really worth it. You won't want to eat any other cakes after this one.
Ingredients
260 Flour
20 Cocoa
2 Powdered vanilla
1 Baking soda
280 Sugar
90 Butter
1 pinch Salt
3 Egg
180 Sunflower oil
1 White vinegar
180 Buttermilk
25 Heavy cream
100 Powdered sugar
2 Vanilla
Directions
1
Sift the flour, cocoa powder, baking soda, salt, and powdered vanilla.
2
Whisk the butter and powdered sugar until the mixture is smooth. Add the oil and whisk again.
3
Separate the egg whites from the yolks and add the yolks to the mixture. Then add the white vinegar and red coloring, half of the mixture of flour, cocoa, baking soda, salt, and vanilla, and whisk for a few seconds.
4
Incorporate half of the fermented milk, then the rest of the dry ingredients, and finally the remaining fermented milk.
5
Whisk the egg whites until stiff and gently fold them into the mixture. Pour half of the mixture into a 20cm mold and bake for about 35 minutes.
6
Remove the cakes from the molds and let them cool.
7
To finish, for the icing, whip the very cold cream for 10 minutes, add the cream cheese, icing sugar, and vanilla, whisking well. Cover the first cake with cream, then top it with the second. Then completely coat the cake.
Ingredients
Ingredients
260 Flour
20 Cocoa
2 Powdered vanilla
1 Baking soda
280 Sugar
90 Butter
1 pinch Salt
3 Egg
180 Sunflower oil
1 White vinegar
180 Buttermilk
25 Heavy cream
100 Powdered sugar
2 Vanilla
Directions
Directions
1
Sift the flour, cocoa powder, baking soda, salt, and powdered vanilla.
2
Whisk the butter and powdered sugar until the mixture is smooth. Add the oil and whisk again.
3
Separate the egg whites from the yolks and add the yolks to the mixture. Then add the white vinegar and red coloring, half of the mixture of flour, cocoa, baking soda, salt, and vanilla, and whisk for a few seconds.
4
Incorporate half of the fermented milk, then the rest of the dry ingredients, and finally the remaining fermented milk.
5
Whisk the egg whites until stiff and gently fold them into the mixture. Pour half of the mixture into a 20cm mold and bake for about 35 minutes.
6
Remove the cakes from the molds and let them cool.
7
To finish, for the icing, whip the very cold cream for 10 minutes, add the cream cheese, icing sugar, and vanilla, whisking well. Cover the first cake with cream, then top it with the second. Then completely coat the cake.
Notes
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