Red Velvet Cake

[Biscuit:]

Red Velvet Cake

Category: Confectionery

Ingredients
Biscuit:
flour	340 g
cocoa	1 tbsp. l.
sugar	300 g
soda	1 tsp
baking powder	2 tsp
salt	1/4 tsp
vanilla	optional
eggs	3 pcs.
vegetable oil (odorless)	300 ml
kefir is fatter	280 ml
dye red / burgundy	optional
Cream:
Curd, cream cheese (like Almette, Hochland)	450 g
butter	152 g
powdered sugar	133 g
vanillin	optional
Raspberry interlayer:
raspberries (fresh, frozen)	optional
sugar	optional
starch	optional

Cooking method

• 
• I made this cake for my husband on February 14, Valentine's Day.
• The cake turned out to be very unusual:
• Very moist, porous cakes that literally melt in your mouth, with chocolate notes that you would not expect when looking at the red cakes, with a raspberry layer and a pale white creamy curd cream.
• Biscuit:
• 1. Weigh the dish in which the dough will be prepared.
• 2. It is necessary to mix well the dry ingredients: flour, sugar, cocoa, salt, soda, baking powder, vanilla. Sift everything one or more times.
• 3. The mixer in this recipe should only be used to stir the ingredients, and not whisk until fluffy. Beat three eggs (with a mixer at low speed), add odorless vegetable oil. Beat. Add this liquid mixture to the dry mass. It will be difficult for the mixer to mix all this, so we add kefir right there. And we mix everything well for 5 minutes, at the end we add the dye. I had Colorgel / Italy in purple. Although I think I had to buy a red dye too.
• The color of the biscuit should be deep burgundy / red. Do not forget that the biscuit will become even darker when baking.
• 4. The dough will be runny. You need to leave it for 10-20 minutes for the soda to react with the milk ingredient. At this time we turn on the oven, select the mode, set the temperature. I baked in the "top and bottom heat" mode, not convection, at a temperature of 170 C.
• 5. Grease the bottom of the mold (I have a diameter of 20 cm), put a circle of parchment, grease it again. And we spread 1/3 of the dough, for this using an electronic scale and the weight of the dishes in which the dough is located. Scroll the form with the dough counterclockwise several times so that the dough is evenly distributed, and send to the oven.
• 6. After 25-30 minutes, check the biscuit with a stick and take it out. Let cool in the form for two minutes, and then turn over onto the wire rack.
• 
• Wash the mold and send another 1/3 of the dough into the oven for half an hour. And then another 1/3 of the test. Probably, you can bake everything at once, but I think it may not bake and the height of the cake will be lower.
• 
• Raspberry interlayer:
• 7. At this time, we prepare (optional) a raspberry layer. To do this, defrost the raspberries, add sugar to taste. We'll heat it up, but we won't boil it. Add starch diluted in cold raspberry juice, you can add more eggs, butter, flour (as in Kurdish). It is advisable to strain to remove the seeds. Whisk mono with a blender until smooth.
• 
• 8. Put a little raspberry layer on two cakes, and send the cakes separately on different plates into the cold to make the layer harder.
• You shouldn't put a lot of interlayer, because raspberries, no matter how much sugar you put in, are a little sour, and with cream, which also has light salty notes, someone may not like it. In addition, the texture of the cream is very dense, and when laying the cream on the cake, you can mix it with a raspberry layer, which will be ugly, because you want the cream to be pale white.
• Cream:
• 1. For this cream, the author of the recipe advises to observe the main and only rule - very cold curd cheese, very soft butter.
• 2.The cheese will need to be taken out of the refrigerator right during cooking. And the butter, on the contrary, should lie on the table in the kitchen for a couple of hours (overnight) to become soft and pliable. Only under such conditions will an excellent cream with a delicate texture and taste be obtained.
• 3. Put all the ingredients in a bowl and beat with a mixer until smooth. It will take 5-7 minutes.
• 4. I used three cups of Almette cream cheese.
• Cocoa or fruit purees can be added to the cream (for other recipes).
• Cottage cheese, cream cheese is a little salty, but don't be scared - salt enhances sweet ingredients and slightly sets them off (so that the cream doesn't become cloying). You can use soft ricotta or other cheeses such as mascarpone and philadelphia
• The cream has a solid texture and I could not squeeze it out of the fabric bag, because a light liquid began to seep. Therefore, I had to put the cream on the cream cake with a spoon.
• Assembly:
• 1. Sponge cake-raspberry layer-cream, biscuit-raspberry layer-cream, biscuit-cream.
• 2. To make the cake beautiful, you can cut the ends (they turn red in the oven and become more brown than red) with a knife or a metal ring. And fold the cakes in the bowls and layered with cream. Decorate as desired.
• Keep refrigerated. It is advisable to be covered so that it does not lose moisture.
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• 
• The recipe was based on the following sources:
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Time for preparing:

4 hours

Cooking program:

oven, top and bottom heat, 170 s

Note

The biscuit does not require impregnation, is very moist inside, does not crumble.

[Anyuta NN]

Anyuta NN, my husband was lucky

Thank you.

Anyuta, thanks for the interesting recipe! I will definitely try how to get the dye, but for now, bookmark it. It would be interesting to bake the cakes not in 3 passes, but in two, cut each in half and then you will get 4 cakes.

The cakes can be baked in two times, just now I baked 1/2 dough at a time in a 20cm mold. It took a little more time, the top rose a little, and small cracks began to appear in the middle. And the height is, of course, lower than if two cakes were folded. And this is also a good option. And do not forget to add vanillin so that the soda does not smell. And I used the dye for the first time in my life, I didn’t even paint the eggs with them. But I wanted to make this red cake so much that I could not resist and bought it.

And it is possible without dye, I think the taste will not change. I want children at d. R. the dye is reluctant to give. Or is the whole joke in the red biscuit?

[Natoka,]

Then I'll try to take a mold of a slightly larger diameter and maybe the soda should be extinguished.

Natoka, Natasha, of course, the whole effect is in red cakes!
Unless add more cocoa and make chocolate)))

I was attracted by this cake by the unusual color scheme of the cake layers! I decided that it would look very impressive! I decided and did!

Only now I did it with another cream (sour cream and zavrny), and only then I realized that in this cake the whole thing is in the combination of my own cream with cakes. Although sour cream is also delicious!
My cakes did not come out with a saturated red color, maybe because I did not supply the dye (I was afraid to overdo it), or maybe another dye is needed. So far, I use cheap powder for Easter.
I got a raw dough weighing 1200 grams. I made 4 cakes, pouring into a baking dish on a scale of 300 grams each. Form diam 23cm.
Came out 4 cakes with a total weight of 980 g, diameter 22.5, 7 mm high.
I added a Raspberry Kurdish smear to the cake - this, I can tell you, is offfiiggly delicious !! For comparison, I made the next cake with a 1/1 Kurdish raspberry (left over from this cake) + lemon. So for me, the lemon interrupted everything and gave a strong acid. And Raspberry is the most! I am writing, but from the memories myself drooling
So .. it took me about 400 gr.
And sour cream-custard 600-650 gr
Before decoration, the weight of the cake is 2000g
The whole cake with decoration came out 2300gr
And yet, after assembling the cake and settling for a day in the refrigerator, the cakes increased in thickness by 2 times and no longer looked as thin and poor as immediately after baking.

In general, next time I will definitely do it with my own cream and other dye!

Cake lovely

The cake and its decoration are very beautiful !!! I'm glad you liked the recipe. Thank you.

Wow, red velvet! I've been looking at it for a long time - but I just can't dare to cook ... There was one bad experience with dyeing the dough (((there was no desired color, but only the usual yellowish ... I must try it according to the local recipe), so far everything is working out successfully, according to the recipes of the Bread Maker ))) Thank you for the recipe!

Thanks for the recipe! Very simple, affordable and delicious !!! The only difficulty is to divide the dough into equal parts, so that it is like in a pharmacy. And this is the third time I have baked this recipe. Everyone admires both taste and color.

[Anyuta NN]

Anyuta NN, and in a multi-cooker one cake is it really possible to bake it?

Good day! I, unfortunately, do not have a multicooker. Therefore, I cannot answer you.

[Anyuta NN]

Yesterday I finally baked this super-popular dessert now. And I really wanted to try new dyes). I baked for Andy the chef, then I went to our website, I saw Anyuta NN, this recipe and decided to unsubscribe)
I did it without a raspberry layer, but having tried the cake today, I realized that it would very harmoniously complement the taste of the cake.
So:
- the cakes are moist, tasty, with a light chocolate note, quite dense.
- I reduced the amount of oil (I used corn oil) to 210 g, this did not affect the quality, but the fat content significantly reduced. This is my only change in the recipe.
- I divided all the proportions by 3 and before baking each cake I made a new batch, I was afraid that the soda would overheat.
- baked a sponge cake in a mold with a diameter of 18 cm, the first two times laid the bottom with parchment (as Andy advises). But my form is detachable, apparently, there is a gap between the bottom and the biscuit and it is bent. The first time, I sinned that I opened the oven at 15 minutes, but the second time I baked for 35 minutes, and the result was repeated. Andy the chef advised to start checking the readiness of the cake after 15 minutes, I checked and it was completely liquid inside. Empirically, I came to 35 minutes, at 170 degrees, top and bottom mode. The third time I just greased the mold with butter, sprinkled it with flour, and everything turned out great - an even bottom and evenly baked crust. I cut off a small hump after holding the cakes in the refrigerator for 2 hours.
- cream cheese complements the taste of the cake wonderfully, other cream will not be so good.
- used Amerikolor dye, color super red.
- cake weight about 1500 g

And more)) I cut it today with my husband, and he has seen enough of all sorts of cuts, even a strawberry-poppy kiss (and he is one of the most spectacular).
And then there was such an exclamation of surprise)) On top of the cake, almost all of the cream is covered, in some places the sides are visible, but the color is clearly not visible, he did not even guess what a surprise inside)

I also baked Pekla according to Andy's chef, according to his proportions of butter + how he used cream and sour cream instead of kefir - a fat cake came out, then I reduced the butter (somewhere 215 g) + kefir (300 grams). I baked 2 cakes in a slow cooker. To be honest, the taste of the cakes was not impressive. But in combination with the cream it was not bad.

Girls tell me how many ingredients to take so that the cake comes out 1 kg. ?? I'll make a cake with drips.
Thank you in advance

Most likely, 1/3 of the recipe needs to be taken so that the output is 1kg. Here is my "triplet" from the given quantity of ingredients. Each of them is approximately 1 kg. ,
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