Red velvet filling description. Curd sour cream for cake

Cooking time: 1 hour 30 minutes

Cost of 10 servings: 709 rubles

Cost of 1 serving: 71 rubles

Ingredients:

Dough (sponge cakes):

Butter 220g - 122 rubles

Milk 3.2% 460ml - 29 rubles

Refined vegetable oil 200ml - 22 rubles

Sugar 700g - 28 rubles

Eggs 4 pcs - 24 rubles

Flour 680g - 24 rubles

Cocoa 20g - 10 rubles

Baking powder 15g - 15 rubles

Food coloring gel red 20g - 24 rubles

Refined vegetable oil 20 ml (for greasing the mold) - 2 rubles

Cream:

Cream 33% 350ml - 133 rubles

Buttercream-cheese 350g - 175 rubles

Vanilla sugar 1 package (8g) - 6 rubles

White chocolate 100g - 95 rubles

Confectionery topping (balls) for serving

Preparation:

Dough (sponge cakes):

Pre-soften the butter. Heat milk until room temperature.
Using a dough mixer, mix butter and vegetable oil, granulated sugar.
Break the eggs into a separate bowl. When the sugar dissolves in the butter and the consistency becomes airy, add the eggs and continue kneading the dough.

In a separate bowl, mix flour, cocoa and baking powder. Alternately add a small portion of flour to the dough, and then a portion of milk.
Gradually mix the ingredients into the dough until you run out of ingredients. Pour in food coloring, knead until color is uniform.
Grease two molds with removable sides with vegetable oil. Pour the dough into molds in equal quantities. Bake the cakes in the oven at 150 degrees for 50 minutes.

Cream:

Whip the cream and then gradually add cream cheese. The cream should be cold - this way it will whip better.
Bring to a homogeneous airy consistency. Add vanilla sugar, beat.
Melt the chocolate in a water bath. Pour chocolate into cream, stir.
Let the cakes cool. Remove from the mold and thinly cut off the top layer - the baked crust. Break into small pieces with your hands.

Cut each cake in half to make 4 round cakes. Place the crust pieces on a baking sheet and place in the oven for 5 minutes at 180 degrees.
Lay out the cake in layers: cake layer - cream - cake layer - cream. Repeat required quantity once.
The top layer should remain cream. Grease the sides of the cake with cream.
Grind the oven-dried crust pieces in a blender. Sprinkle the top of the cake and a little along the sides.

Serving:

Decorate the cake with confectionery sprinkles (balls).

Bon appetit!

“Red velvet”, having been invented in America, spread all over the world: it was repeatedly transformed, improved and acquired new ingredients to improve the taste. There are several recipes for red velvet cake: the original one is among them.

Classic red velvet cake

Components:

low-fat fermented milk product – 475 ml;
flour c. With. – 430 g;
soda – 10 g;
cocoa – 38 g;
spread and scrambled eggs 220 g each;
sugar – 306 g;
eggs of category 1 – 4 pcs.;
red food coloring – 40 ml.

For the layer:

cream cheese (for example, Cremette) – 395 g;
powdered sugar or ground sugar – 125 g;
whipping cream – 356 ml.

Technology for kneading dough according to the classic recipe:
Beat until smooth white mass soft butter and sugar.
Add the eggs to the already mixed ingredients.
Dissolve the dye in kefir: add to the oil mixture.
Sift flour, soda and cocoa alternately until the components are completely combined and mix into the dough.
We cannot give exact time guidelines: it all depends on the oven. Therefore, just put the biscuit in an oven preheated to 180°C and bake until done. We recommend not opening the door for the first 25-30 minutes so that the dough does not fall, but after that, proceed: check the biscuit for readiness with skewers.

30 minutes before the sponge cake is baked, you need to beat the cream:

A prerequisite for all creams - whipping the cream until fluffy - did not pass by this recipe.
Having completed one beating process, repeat it with powder and cream cheese. We do this in a separate container for maximum fluffiness.
Mix two air masses.

Biscuit and cream are ideal. All that remains is to put the cake together. We coat the cakes only after cooling.

Cooking in a slow cooker

In a slow cooker, the cake is baked perfectly and turns out airy.

Components:

510 g flour;
4 whole and 1 yolk;
450 g sugar;
300 g each of spread and fermented milk product;
180 g vegetable oil;
35 g cocoa;
1.5 tsp each soda and vanillin;
1.5 tbsp. l. dye.

We perform the following actions:

Mix flour, cocoa, baking powder, vanillin.
The only remaining dry ingredient, sugar, will be needed to combine with eggs and oils.
We combine the resulting two masses into one.
Now - the remaining ingredients. For a uniform color, it is recommended to dissolve the dye in the mixture before mixing. fermented milk product, in our case kefir.
Place the resulting mass in a bowl: 90 minutes with the “Baking” program.
At the sound signal, switch the multicooker to heating mode for a quarter of an hour.

After dividing the biscuit, coat each layer with cream. You can decorate the cream to your taste.

How to make with beet juice

Do you not accept artificial food colors because you strive for maximum naturalness of your products? Beetroot juice is an excellent natural alternative to artificial food colors.

350 g each of flour and sugar;
270 g spread;
30 g cocoa;
150 g fermented milk product;
60 g beet juice;
7 g each of vinegar and baking powder.

How to get juice?

Turn the beets into a mushy puree and squeeze out the juice using regular gauze. Mix with a dairy product - kefir.

From the moment of departure raw dough into the oven (175°C) an average of 45 minutes should pass before removal.

"Red Velvet" by Andy Chef

Andy Chef cooks from:

flour – 340 g;
sugar – 300 g;
cocoa – 30 g;
salt – 5 g;
baking powder – 10-12 g;
eggs – 3 pcs.;
butter (lean) – 300 g;
fermented milk (buttermilk) – 280 g;
dye – 2 tsp.

The recipe from the famous chef has the traditional form of mixing ingredients: first dry products, then eggs, butter, kefir.

A prerequisite is to rest the dough before placing it in a greased form.

The biscuit is baked: 1/3 hour – 170°C.

Wine cake

Despite the fact that many consider impregnation for the dessert in question to be inappropriate because of its “innate” juiciness, it is worth mentioning the impregnation, which gives it new bright flavor notes.

We prepare the dough according to any recipe. We will focus on cream and impregnation.

Cream:

300 g powdered sugar;
450 mascarpone;
300 g curd cheese;
225 ml cream.

Impregnation:

75 g sugar;
3 tbsp. l. water;
3 tbsp. l. red wine.

Let's make the cream:

Using a mixer, beat the cheeses.
Gradually introduce powder.
Next is the cream.
Before frosting the cake, keep the cream in the refrigerator.

The impregnation is prepared as follows:

We make a thin syrup from a mixture of sugar and water, until the mixture boils, but without bringing it to thickness.
Add wine to the warm mixture.

That's all: the impregnation is ready.

Buttermilk dessert

Initially, the technological map included buttermilk and the following set of products:

495 g flour;
450 g sugar;
225 g spread;
225 g vegetable oil;
4 whole + yolk;
405 ml buttermilk;
1.5 tbsp. l. cocoa;
1.5 tsp. baking powder;
1/2 tsp. salt;
vanilla;
3 tsp. food coloring (red).

Let's start:

We dilute the dye in the liquid component - in in this case it's buttermilk. In the absence of a product, it is permissible to replace it with: kefir; a mixture of milk with a couple of drops lemon juice.
We achieve a white, fluffy, homogeneous mass without grains: by intensively whipping sugar and butter.
Stir in eggs, vanilla - use the mixer again.
Combine the already mixed masses and add vegetable oil.
Beat again and add in several additions the mixture of dry products: flour, baking powder.
The dough is ready: start baking - 180°C for 40 minutes.

It is better not to use ready-made cakes right away: best option- cakes that have been steeped a little and rested for at least a couple of hours.

Recipe from Gordon Ramsay

And again, a recipe for a famous cake from an equally famous world-renowned chef, Gordon Ramsay.

According to the recipe from Gordon Ramsay, you should prepare:

flour – 240 g;
baking powder – 10 g;
salt – 3 g;
dye (powder) – 15 g;
cocoa – 25 g;
olive oil – 50 ml;
sugar – 150 g;
eggs – 2 pcs.;
vanillin – 5 g.

For cream:

cream cheese – 120 g;
powdered sugar – 100 g;
butter – 75 g.

Prepare the biscuit mass as follows:

Beat the butter until the added sugar turns white: to do this you need to wait until the crystals are completely dissolved. Stir in 1/2 of the amount of flour mixed with cocoa and vanilla. Next - kefir and the remaining chocolate flour.

Bake until the skewer is clean at 180°C.

We make the cream as follows:

Whisking, mix cheese and butter. Carefully introduce the powder. Beat until thick but light and airy.

Red Velvet Mousse Cake

"Red Velvet" like mousse cake- a new trend that not everyone has had time to try at home. But in vain! It is quite delicious, so we recommend baking it.

For the sponge cake:

140 g flour;
0.5 tsp. soda, salt and wine vinegar;
5 g cocoa;
160 g sugar;
45 g spread;
95 g vegetable oil;
20 g yolks;
45 g proteins;
95 g buttermilk;
red dye.

Cooking:

Grind the butter one by one with sugar. It’s convenient to start with creamy, smoothly moving to vegetable. Add the yolks, vinegar and dye. Next flour - to avoid lumps, add in parts. Pour in the buttermilk last, then knead the dough well.

Ready! All that remains is to bake the cake at 180°C.

For confit:

225 g cranberries;
6 g gelatin (leaf);
65 g sugar;
10 g starch.

Cooking:

Having cooked berry puree, mix everything into it except gelatin: after mixing, expose it to temperature, bringing it to a boil. After removing from heat, add pre-soaked gelatin (squeeze out the liquid). Beat with a blender. We take the mold in which the cakes were baked, or identical in diameter. We send it to harden in freezer.

Mousse component:

10 g gelatin;
170 g of dry or semi-dry champagne;
20 g lemon juice;
130 g sugar;
130 g cream (33%);
30 g water;
2 eggs.

Cooking:

Grind the yolks from Art. l. (with a slide) sugar. Add champagne to them, combined with heating with 25 g of sweetener and lemon juice. Return the saucepan to the stove and bring to a boil. Add gelatin only after removing the pan from the heat. Add the whipped cream last: after mixing, let it set.

Assembling the cake:

First, place a third of the mousse into the mold where the dessert will be assembled. Place 1 cake. There's more mousse on top. Now confit and the rest of the mousse. We finish with the last layer of sponge cake.

After finishing decorating the cake, place it in the freezer. Another 10 minutes and you can enjoy the taste.

Cake decoration: original ideas

The bright appearance of “Red Velvet” raises a pertinent question about cake decoration. How to make it beautiful and tasty?

The red velvet cake recipe was invented in the USA. And then the unusual Red Velvet conquered the whole world. Bright and extravagant, it is distinguished by its luxurious design and delicate, airy taste.

The subtleties of creating a red velvet cake

The ingredients of Red Velvet Cake include sugar, butter, eggs, flour, soft curd cheese, buttermilk. If the last component cannot be found, it is replaced with kefir, and the cheese with sour cream. All valuable properties the cake gets from the ingredients: it perfectly saturates and thanks to a large number Calcium in dairy products is good for bones and hair.

This is a filling and high-calorie biscuit. People with overweight and impaired glucose tolerance, it is not recommended to abuse it.

To give the cakes a rich scarlet color, use food coloring.. If you are not a fan of such additives, use beetroot juice or puree for the cake with the addition of a small amount of lemon juice or vinegar. Also, cherry, currant or raspberry syrup. There is no need to sour them.

Check the readiness of the baked cakes with a wooden toothpick. If the dough does not stick to it, you can remove the dessert from the oven.

It must be remembered that when baking, the edges of the cakes always become darker. Here they take on an ugly dirty brown color. They need to be trimmed, giving the treat an even shape. This is usually done with a special metal confectionery ring.

There is no need to throw away the remaining cakes. They should be crushed and layered with cream in vases. You will get two desserts at once.

How to cook perfect cream for red velvet cake? Eat a few culinary tricks:

It is better to use curd cheese as a base. Creamy is more like processed cheese, it will not give the desired texture.
The cheese should sit at least overnight in the refrigerator before beating. But butter, if it is in the recipe, on the contrary, melt at room temperature.
Well beaten cheese cream you can cover the sides and top part dessert. It doesn't slip or leak. It is even possible to decorate the cake with cream roses and patterns.
To achieve a perfectly white tone, you first need to beat butter or cream with powdered sugar. And then add cheese.

Makes the cream more fragrant vanilla powder.

How to decorate a red velvet cake? Sometimes crumbs from scraps are used for dusting, or slices of fruit are placed on top for dessert. But most often the contrast of cream and scarlet cakes is enough. To make this combination look more advantageous, the delicacy is served already cut. For a romantic date, you can decorate the “Red Velvet” cake as in the photo in the shape of a heart and attach a decoration in the form of Cupid’s arrow made of chocolate.

Simple and complex versions of “Red Velvet”

Melt-in-your-mouth desserts with a red base and boiled cream vary in recipe. Everyone can choose the ideal option for themselves.

Classic red velvet cake recipe

The original red velvet cake recipe calls for buttermilk. But if you can’t find it, you can take kefir. The taste will not suffer from this. By step by step recipe It’s easy to create a red velvet cake at home with a photo.

Ingredients:

half a kilo of flour;
four eggs;
2.5 cups sugar;
the same amount soft cheese and 33 percent cream;
a pinch of salt and soda;
scarlet food coloring;
160 grams of powdered sugar;
two dessert spoons of cocoa;
one and a half glasses of kefir;
0.4 liters of vegetable oil;
four pinches of baking powder.

Cooking method:

You need to coat all the cakes with this cream and decorate the top and, if desired, the sides. Then the dessert should “ripen” in the cold for three hours.

Video recipe classic cake"Red Velvet":

Red Velvet Cheesecake

This homemade red velvet cake recipe is unusual in that it doesn't require an oven. Delicate cheesecake no baking required.

Ingredients:

380 grams coffee cookies;
twice more cottage cheese;
220 grams of sweet cream butter;
150 ml milk;
cup granulated sugar;
half as much full fat sour cream;
20 grams of gelatin;
a packet of vanillin;
three large spoons of cocoa powder;
scarlet food coloring.

Cooking method:

Melt the butter over steam bath. Mix with crushed cookies and place the resulting mixture in the mold, cool.
Pour water over the gelatin so that it swells.
Beat cottage cheese, sour cream and cocoa with a mixer at low speed or by hand.
Dissolve sugar and vanillin in milk, heat to a boil. Once the mixture has cooled slightly, add gelatin and stir until smooth. Put the dye there and curd mass, stir. You should get a scarlet creamy composition.

Remove the base from the refrigerator, pour the scarlet mixture on top and return it back to the cold for nine hours.

To ensure that the curd layer comes out even, you need to tap the filled mold on the countertop.

Red Velvet Cake with Beetroot

Red velvet cake recipe step by step without dye beet juice will delight connoisseurs of natural food.

Ingredients:

240 grams of flour;
a teaspoon of cocoa;
twice as much baking powder;
half a glass of vegetable oil;
a bag of vanilla powder;
one and a half glasses of sugar;
240 ml milk;
six eggs;
beet;
a third of a glass of kefir;
the same amount of water;
a large spoon of wine vinegar;
250 grams of soft cheese;
220 grams of sweet cream butter.

Cooking method:

This recipe is easy to make red velvet cake in the slow cooker. The shortbreads are cooked in the “Baking” mode for about three quarters of an hour. The baking time decreases in inverse proportion to the width of the appliance bowl. Then you need to finish baking the cake base in the “Warming” mode for another 20 minutes.

Velvet desserts from celebrities

Famous chefs and confectioners have slightly transformed the classic recipe for the delicacy. However appearance it remained unchanged.

Red Velvet Cake from Yulia Vysotskaya

Famous TV presenter in her recipe bright dessert I replaced the buttermilk with cream.

Ingredients:

350 grams of flour;
four eggs;
pair dessert spoons cocoa;
one and a half glasses of granulated sugar;
a couple of small spoons of baking powder;
a pinch of salt and soda;
280 ml vegetable oil;
700 ml 33 percent cream;
170 grams of sour cream;
the same amount of powdered sugar;
half a kilogram of soft cheese;
scarlet food coloring.

Cooking method:

Combine sifted flour, cocoa, sugar, baking powder, soda, add salt. Beat in eggs and butter, sour cream and the same amount of cream. Color with food pigment and knead the reddish dough. He needs to stand for a quarter of an hour for the lactic acid to extinguish the soda.
There should be enough dough for three cakes. Bake each for 20 minutes at 180 degrees in the oven. Cover with plastic and refrigerate for an hour and a half.
To make the cream, combine whipped cream with powder and cheese.

Then you should layer the cakes with cream, grease the top and sides with it. The treat needs to stand in the cold for at least five hours.

Red Velvet Cake by Gordon Ramsay

How to do gorgeous cake“Red velvet”, the famous cook Gordon Ramsay knows. Why not use his ideas.

Ingredients:

580 grams of flour;
two pinches of baking powder;
a couple of large spoons of cocoa;
scarlet food coloring;
330 grams of sugar;
a pair of eggs;
a packet of vanillin;
270 ml buttermilk (kefir);
a pinch of soda;
a drop of vinegar;
450 grams soft cheese;
two packs of sweet cream butter;
half a kilo of powdered sugar.

Cooking method:

Mix flour with baking soda and baking powder.
Beat half the sweet butter with sugar in a blender. Add eggs one at a time. Gently add vanilla powder and coloring and knead homogeneous mass in low speed mode.
Pour into a bowl and alternately add buttermilk and flour. Knead the dough.
Quench the baking soda with vinegar and stir into the dough.
Grease the molds with butter and sprinkle with flour.
Divide the dough into molds and place in the oven. Cook for about half an hour at 170 degrees.
Combine the remaining oil with a mixer with powder. Gradually add cheese while beating. The cream comes out soft and fluffy.

Cooled cakes need to be coated with cream. They also lubricate the top and sides of the treat.

Red Velvet Cakes by Andy Chef

The famous culinary specialist Andy Chef offers both classic and unusual way making dessert. These are cupcakes - small portioned cakes. Here is Andy Chef's recipe for red velvet cake with photos.

Ingredients:

300 grams of flour;
a glass of granulated sugar;
a pair of eggs;
half a glass of milk;
60 grams of sweet cream butter.
four large spoons of olive oil;
40 grams of cocoa;
for packaging vanillin and baking powder;
scarlet food coloring.

Cooking method:

The top of the cupcakes is decorated with protein cream or whipped cream and sprinkled with multi-colored confectionery shavings.

Bright and delicious dessert“Red velvet” will decorate the table at any celebration. It would also make a wonderful gift for a romantic anniversary.

Hello my young friends! Your permanent dessert consultant Olya Athinskaya is in touch with the last post of this year on the topic: Red Velvet Cake, dammm. Well, girls and boys, " New Year It’s coming” and we have 4 days left to fit into our New Year’s dress and decide on appetizers and dessert. As I’ve already told you many times, I can’t help you with appetizers, but for dessert I highly recommend making this fiery red, New Year’s-style festive cake.

You may ask “why him?” I answer:

What's good about red velvet?

First of all, this cake is very easy and simple to make at home, even if you had to prepare everything at the last minute.

Secondly, despite its ease of preparation, Red Velvet is very effective and beautiful cake, which impresses absolutely everyone.

Well, and thirdly, it is so tender, soft and tasty that your guests simply cannot help but like absolutely everything. And no one will ever guess that you put a minimum of effort and time into this.

Plus, when we spend so little time on the cake, we can play more with the decor and decoration. Although bright color Red velvet itself is quite impressive and doesn't require too much embellishment. I have this decor from white chocolate with splashes of golden pollen (kandurina) - sold in online stores.

I’ll also tell you how I worked with chocolate in one of the following posts.

Looking for a classic recipe

Honestly, I've been looking for a very long time classic recipe Red velvet on American resources. And here's what I found out:

As a rule, Red Velvet Cake in America is prepared for Christmas or Valentine's Day ( *take note about Valentine’s Day).
The main and unshakable ingredients of this cake: kefir, vinegar, cocoa, red coloring and cream cheese (cream/curd cheese).
There are three main ways to prepare Red Velvet: with margarine, with vegetable oil and with butter, but the most common option is vegetable oil, thanks to which the cakes remain moist, soft and do not go stale for a long time.
Sometimes concentrated beet juice is used as a dye.
It is said that the recipe for red velvet cake was distributed in America by the Adams Extract company, which was one of the first to initiate the sale of food coloring. Actually, this was the prosaic reason for the red color of the cake: they needed to sell more dye. This happened during the era of the Great American Depression, that is, in the 30s of the last century.
Initially, the cream for Red Velvet was prepared with butter and custard: flour was brewed in butter with milk and butter was mixed in. Nowadays cream cheese with butter is used everywhere. This gives light cake sourness and makes it much more interesting and tastier.

Which dough should you choose?

I thought for a long time about which method of preparing the dough to choose. I knew that it would taste best, of course, with butter. But cake dough prepared with butter has one peculiarity: in the refrigerator such cakes become hard, and if you leave the cake without a refrigerator, then the cream will become too soft and the cake may lose its shape.

So I settled on a mixture of vegetable and butter so that it is tasty, soft and warm. Read below detailed recipe cake at home with step by step photos.

Red Velvet Cake Recipe

We will need

For the test:

flour - 333 gr.
corn starch - 40 gr.
soda - 1 tsp.
cocoa powder - 10 gr.
salt - ½ tsp.
sugar - 400 gr.
odorless vegetable oil - 240 gr.
eggs, room temperature - 4 pcs.
vanilla extract - 1.5 tbsp. ( you can buy it here )
vinegar - 1 tsp.
red food coloring - 1−1.5 tbsp. ( You can buy it at BakerStore )
kefir, room temperature - 240 gr.

For cream:

cream cheese (cream cheese), room temperature (you can take curd cheese, like Almette) - 450 gr.
butter, softened - 115 gr.
powdered sugar - 350 gr.
cream or milk - 30−45 gr. (if necessary)
vanilla extract - 2 tsp.

And one more important point. All American authors advise using natural for this cake, non-alkalized cocoa powder. In combination with the acids of vinegar and kefir, natural cocoa gives a reddish tint, and also makes the cakes even more porous and melting in the mouth. In addition, it is not so dark, and the red color turns out lighter. Today, such cocoa is quite difficult to find, which is why we add a lot of dye. But try to find cocoa of at least good quality.

In addition, the same Americans use more for Red Velvet soft flour, which they call "cake flour" to get a more velvety and tender cakes. For these purposes we will use a mixture of flour premium and starch.

Step-by-step cooking method

First, let's prepare the cake layers:

*this can be done the day before

Now prepare the cream:

Well, that's it. This time I say goodbye to you until next year and wish you only successful culinary experiments and a festive mood.

Good luck, love and patience.

Hello friends, today we will talk again about culinary masterpieces. It's about in various ways preparations delicious cake called "Red Velvet". I think many have tried it, today we will prepare the dessert ourselves in our kitchen.

“Red Velvet” - a classic recipe at home

This recipe makes the cake tender and juicy. The ease of preparation is accessible even to novice housewives.

Ingredients for the dough:

170 gr. flour.
1-2 eggs (depending on the size of the eggs).
150 gr. Sahara.
125 gr. sunflower oil.
150 ml. drinking yogurt or kefir.
1 tsp. soda
½ tbsp. l. cocoa.
¼ tsp. salt.
½ tsp. lemon juice.
1 tsp. red food gel coloring.
¼ tsp. vanillin.

For cream:

140 gr. creamy curd cheese.
140 gr. butter.
100 gr. powdered sugar.
Vanilla.

Let's start cooking.

This is such a tender, velvety, soft cake that melts in your mouth. The recipe, as you can see, is simple to prepare at home. Bon appetit.

Red velvet - original cake recipe step by step

The recipe is a little unusual, but you will really like the result. I'm sure. It is prepared according to the basic recipe with some modifications and step-by-step photos. The taste and appearance are amazing.

Ingredients for the dough:

Flour – 365 gr.
Sugar – 395g.
Milk – 250g.
Cocoa – 10 gr.
Butter – 220g.
Eggs – 2 pcs.
Baking powder – 10 gr.
Vanillin.
Red food coloring.

Ingredients for cream:

Half a lemon
3 tbsp. l. Sahara.
Curd cheese – 340 gr.
Cream – 200 gr.
Powdered sugar – 100 gr.
Cherry juice for soaking.

Let's start cooking.

Like this unusual cake We got “red velvet”. I hope you enjoyed it.

Red velvet cake - prepare at home using video recipe

The recipe is close to the traditional one, but with some differences. I describe all the steps in detail, accessible to everyone. For those who don’t like to cook from the book, I’ll post it step by step video. You will definitely get a delicious dessert.

Ingredients for crust for 3 pieces:

Premium flour - 475 gr.
Sugar - 435 gr.
Butter - 155 gr.
Refined vegetable oil - 75 gr.
Buttermilk (kefir) - 365 gr.
Egg - 3 pcs.
Cocoa powder - 25 gr.
Vanilla essence - 10 gr.
Baking powder - 10 gr.
Soda - 4 gr.
Salt - 2 gr.
Food coloring - 10 gr.

For cream:

Philadelphia cheese - 355 gr.
Cream 33% - 410 gr.
Powdered sugar - 145 gr.
Vanilla sugar - 10 gr.

We have prepared all the ingredients, let's start cooking.

Sift the flour, combine it with cocoa powder, baking powder, soda and salt, mix.
Mix buttermilk with dye and stir.
Combine the softened butter with half a portion of sugar and mix with a mixer for 1 minute. Add to the mixture sunflower oil, vanilla, a second portion of sugar and mix well. Let's break the eggs into it, keep them warm, and beat them to a fluffy consistency.
Add liquid and dry ingredients in three additions, alternating until everything is mixed.
Line the bottom of the mold baking paper. We distribute the third part of the dough according to the mold. Place in an oven preheated to 180 degrees for 30-35 minutes. Ready cake leave to cool on the counter for 15 minutes. Then remove and cool completely on a wire rack. We also bake two more cakes. Cut off the tops of the cooled cakes.
Let's prepare the cream. Mash the buttercream into an even consistency.
Beat the chilled cream with a mixer until it forms fluffy peaks. Add cream cheese to the cream in two steps, mixing thoroughly. Do not stir for too long, otherwise the cream will separate into its components.
Everything is ready, all that remains is to assemble the cake. Coat the bottom cake with a layer of cream, put the second and third on top. Coat the cake with cream on all sides.
We make small crumbs from the cut off tops and decorate our dessert with it. Place it in the refrigerator for 3-4 hours.

So soft delicate dessert we succeeded. Bon appetit.

I think everyone will like this favorite cake recipe in a new interpretation. It turns out surprisingly light, covered with a mirror glaze.

Cranberry Confit Ingredients:

355 gr. cranberries
15 gr. gelatin + 60 ml. water.
120 gr. Sahara.
12 gr. potato starch

Ingredients for cream cheese mousse:

10 gr. gelatin + 60 gr. water.
255 gr. cream cheese.
110 gr. Sahara.

Composition of mirror glaze:

12g. gelatin + 70 gr. water.
150 gr. Sahara.
75 gr. water.
160 gr. glucose syrup.
160 gr. white chocolate.
90 gr. condensed milk.
Titanium dioxide/dye.

Biscuit ingredients:

340 gr. flour.
310 gr. Sahara.
160 gr. butter.
140 ml. sunflower oil.
275 ml buttermilk can be kefir.
3 eggs.
Vanilla.
2 tsp. red gel dye.
1 tbsp. l cocoa.
1 tsp. baking powder.
1 tsp. soda
1/4 tsp salt.

First, let's prepare cranberry confit.

While the confit hardens, prepare the sponge cake.

We've got all the basics ready, let's start preparing the mousse.

We will assemble the cake in an unusual way, upside down.

Now let's prepare the mirror glaze.

The cake looks great when cut. I hope you will definitely try this recipe and share your impressions in the comments.

"Red velvet" without dye

Tell me it’s impossible to make this cake without red dye, is there anything else you can do? Today I will share my secret of making beetroot cake with you.

Walnuts – 20 gr.
Curd cheese – 100 gr.
Honey - 3 tbsp. l.
Flour – 40 gr.
Soda - 1/3 tsp.
Olive oil – 20 ml.
Cognac – 10 ml.
Yogurt – 50 ml.
Orange – 1 pc.
Coffee – 20 ml.
Egg – 1 pc.
Ginger – 1/3 tsp.
Beets – 180 gr.

Let's start cooking:

Wash the beets, dry them, wrap them in foil and bake in the oven for about 50 minutes. Add some water to the container with the beets. When it is baked, peel it and grind it in a blender.
Separate the white and yolk. Salt the protein and put it in the refrigerator. Place the yolk in the beets. Grate ginger and orange zest there. Squeeze out 2 tbsp. spoons of juice from it, pour into the beets.
Add olive oil, flour and other dry products, except soda. Mix everything well. Add honey and sugar.
Extinguish the soda orange juice, add to the dough. Pour in the remaining juice.
Beat the chilled egg whites until fluffy and mix into the mixture. Place the dough into the mold.
Bake at 190 degrees for about 50 minutes, check for doneness after 30 minutes. You can turn it off earlier. Place the finished cake on a plate to cool.
For the cream, mix cheese with yogurt, sugar and vanilla. Mix everything until smooth, add a little orange zest.
For impregnation, mix coffee with cognac and soak our cake.
Grease the crust and cut it in half.
Lightly fry the nuts in a frying pan, place some of them on one half of the cake, and cover the other half on top. Cut in half again. Sprinkle nuts on one part and cover the other part on top. Coat the top with cream and refrigerate for an hour.

You've got a gorgeous four-layer cake. An unexpected turn, right? If you want a full-fledged red velvet cake with beets, increase the ingredients.

With this I say goodbye to you. Like, share with friends, subscribe to the blog. Everyone good mood, Bye.