Biscuit white velvet recipe. Red Velvet Cake at Home - Original Recipe

It occurred to me to bake "Red Velvet" for the New Year: I tried it several times in a cafe and love it very much for its rich taste and unusual look. Endishef's recipe attracted with its simplicity with a spectacular result at the exit, and it was taken as a basis. Especially for such an event, I went to Ikea for a detachable baking dish with a diameter of 22 cm (only large ones, 26 cm each, are sold everywhere) and to Udelnaya - for red food coloring.

Before writing a list of ingredients, I’ll clarify a very important point: Endishef’s website shows a tall cake made of small shortcakes with a diameter of 14 cm (16 cm shape and trim), like this:

The composition in the recipe is indicated precisely taking into account this size, the table below stipulates that for a larger form, you need to increase the number of ingredients by 2 or even 3 times.


Expecting to get about 3 cakes of 2.5 cm at the exit and having a form 22 cm in diameter, I boldly doubled the amount of ingredients according to the plate. This error 1, but I'll come back to that later.

Flour 680 g
- sugar 600 g
- cocoa 2 tablespoons
- salt 1/2 tsp
- soda 2 tsp
- baking powder 4 tsp
- 6 eggs
- vegetable oil 600 g
- cream 300 g
- sour cream 260 g
- dye 4 tsp

According to the recipe, without special dances with a tambourine, I consistently poured / poured all the products into the pan and thoroughly beat with a blender. Error 2: not thorough enough. I beat for a long time, but the volume of the dough was very large (almost 3 kg at the exit), my blender is not adapted to such loads, so the color of the cakes at the exit turned out to be uneven (although the dough in the pan seemed quite uniformly red). Following Endishef's advice, before cooking, I weighed the empty pan, then the pan with the dough, calculated the weight of the dough, divided it into three and started baking the cakes, measuring out a third in each run. I lubricated the form with oil and sprinkled with flour, put baking paper on the bottom of the form: I recommend reading it on the same site also, it helped me a lot in the course of the play.

Error 3: the baking time was very different from that indicated on the website (20 minutes). My oven is not very hot, but I preheated it properly to the right temperature, and nevertheless - after 20 minutes it only seized a little, and inside it was completely liquid. After another 20 minutes, the toothpick still came out of the cake moist. As a result, baking the first cake until I was finally convinced that it was baked properly took 1 hour and 10 minutes. By the second cake, the oven, apparently, finally got hot, and it took an hour, on the third - about 55 minutes. But still, I overexposed the cakes in the oven, and closer to the edges they were more brown than red (and the visual result in this cake is component is no less important than taste).

The cakes turned out impressive, even though I was going to cut off the top. I counted on 2.5 cm of thickness, as stated in the recipe, it turned out quite well for 4-5. That is, one could get by with two or even one (if not to show off).

After cooling on a wire rack, I cut off the cakes (the cuts then also went into action).

I made buttercream. It took me:
- curd cheese ~1 kg
- butter 350 g
- powdered sugar 300 g
Again, I took the author's calculations as a basis for recipes and tripled the initial amount of ingredients, because. baked a cake 22 cm in diameter and planned to cover it with cream completely.


Error 4 : cream turned out back to back. I made a fairly generous layer between the cakes and I had some cream left for dessert, which I made from the scraps of the cakes, but it was in the proportional ratio of the amount of dough and cream that I would take 2/3 of the dough for the same amount of cream, so as not to save.
I really liked the taste of the cream! The combination of salty curd cheese and sweet creamy powdered sugar is very, very tasty. One minus - on the second day of standing in the refrigerator (and it is impossible to eat such a cake in 1 day), the cream began to "crack" - can you somehow fight this? Is there a problem with the products or application technique?
I did the assembly of the cake again according to Endishef's instructions: I put a little cream on the dish so that the bottom cake did not slip (this is brilliant!), And I started squeezing the cream from the pastry syringe onto the top of the cake.

The second cake and the second layer. I had an old-school syringe, I took it from my mother, I remember it as much as I remember myself. You need to buy yourself something more modern.

I smeared the top layer of the cream simply with a knife like artistically, it would not have worked out perfectly evenly anyway. And here we return to error 1: The cake turned out just HUGE. I suppose that if I had at least roughly estimated the total weight of the ingredients and googled "3 kg cake", I would not have been so surprised. At our wedding, we had a cake of 7 kilograms for 70-80 guests, and here 3 kg for a modest company of 5 adults and 1 child. After the new year, we ate only them practically for three days.

In addition to the cake, I still had cake scraps and some cream, which I used for dessert in glasses.

I decorated the main cake with fresh raspberries and sprinkled with powdered sugar - I was afraid not to master the cream roses, and the cream would not be enough.

I’ll show you the cut, but I’m not very proud of it: you can see all the flaws in the cooking process - uneven color due to poorly mixed dough and brown dough around the edges, but it should be evenly red! But nothing, I still have an almost full tube of dye, we still have "Red Velvet" more than once, I will work out the technique. Well, either I’ll buy confectionery rings and cut off the cakes from all sides, but this is cheating.

Taste is great, everyone loved it. I was afraid that with so much vegetable oil in the composition, it would seem too greasy and that the oil would taste. I can say that in hot and warm cakes it really is a little felt, but after a night in the refrigerator, the taste completely disappeared, only lush moist cakes remained. In general, it definitely makes sense to try again, given your mistakes.

I'll put them at the end of the post again for greater clarity:
1. Pay close attention to the amount of ingredients. If we take Endishef's recipe as a basis, then 1.5 servings of dough for a large cake or even one for a regular one are more than enough for me, you can just bake one cake and cut it into two parts.
2. Beat the dough very carefully! If there is a lot of it, then divide it into two parts and beat separately, and then again together. But if we take into account item 1, there should not be a special problem.
3. Take into account the peculiarities of the oven when baking cakes, check them more often with a toothpick. As soon as it came out dry, do not play it safe and take it out immediately.
4. Make a cream with a margin (that is, for 2 servings of dough, take not 3 servings of cream, as in the recipe, but 4, for 1 - 2, for 1.5 - 2).

And, of course, I will be grateful for the advice of senior comrades!)

Have you noticed that sweet pastries: be it cakes, pastries or accompany us in the brightest and most joyful events? Birthday, wedding, New Year - they always come not alone, but with something tasty to boot! Cake "Red Velvet" (Red Velvet), the recipe of which I offer today, is a real holiday in itself. It is so original, beautiful, bright - that as soon as it appears on the table, even an ordinary day will be painted with bright colors. Do you want a holiday? Get ready for Red Velvet!

Chocolate-vanilla taste of biscuit will be supplemented with cream cheese cream. Moderately sweet, it wonderfully sets off the taste of velvet cakes.

Red biscuit recipe:

• Wheat flour - 330 g
• Sugar - 300 g
• Butter - 150 g
• Vegetable oil - 150 ml
• Eggs - 3 pcs.
• Buttermilk/Milk
• Red gel color - 2 tsp
• Cocoa powder - 1 tbsp. l.
• Baking powder - 1 tsp
• Soda - 1 tsp
• Salt - 1/4 tsp.
• Vanilla sugar (1 heaping tablespoon) or vanilla extract (1 teaspoon) optional

Cream Cheese Ingredients:

• Curd cheese - 340 g
• Butter - 115 g
• Powdered sugar - 100 g
• Vanilla extract - 2 tsp

For a “naked” cake, one serving of cream is enough, but if you want to coat the sides as well, or make additional decorations on the top of the cake, you will need 2 or even 3 servings (for this, increase the number of ingredients proportionally).

How to cook:

Dry ingredients, except for sugar and salt, namely (flour - 330 g, baking powder - 1 teaspoon, soda - 1 teaspoon, cocoa powder - 1 tablespoon), sift through a sieve several times.

Use the highest quality cocoa powder you can find. Dry mixes like "Nesquik" are excluded, I do not advise using them in baking, and give them to children too. One tablespoon of quality cocoa will be enough in this recipe to give the biscuits a chocolate flavor without killing the color. You can use.

By the way, if you do not dare to add dye to the dough, you can increase the amount of cocoa to 3 tbsp. spoons and you get a delicious chocolate cake with a “velvet” structure.

I usually sift the dry mixture 2-3 times, throw out all the lumps that remain at the bottom of the strainer.

Then mix the flour mixture with a whisk or mixer at low speed. The more carefully we distribute soda and baking powder in the dough, the more evenly the biscuit will rise.

Combine room temperature butter (150 g) with sugar (300 g) and salt (1/4 tsp), beat at high speed with a mixer.

Salt works wonderfully in sweets, showing their taste even more, so it is often added to sweet dough.

The consistency of the resulting mass will be lumpy, like wet sand.

At this stage, you can add 1 tsp. vanilla extract (or replace it with vanilla sugar).

Now we drive in 3 eggs (one at a time), carefully stir the mixture after each egg.

After adding the eggs, pour in 150 ml. vegetable oil into the dough and mix.

Use odorless vegetable oil, you can use refined sunflower or corn oil.

If you don't have buttermilk on hand, you can make your own. To do this, in 270 ml. hot milk add 1 tbsp. a spoonful of lemon juice and leave for half an hour. Stir. You will get a liquid with large flakes of sour milk - what we need for the recipe. The acid found in buttermilk (kefir) helps to bring out the color of the biscuit.

Instead of buttermilk, you can use fatty kefir.

Pour 2 tsp into warm buttermilk. red dye. The liquid will turn bright red, this is what we need to get a bright biscuit. Stir the buttermilk (kefir) until smooth so that the dye dissolves well.

Now we begin to introduce red buttermilk and dry ingredients into the main dough in parts (alternately). Added some buttermilk (about 1/3), stirred, added 1/3 of the flour mixture, stirred again with a mixer, then buttermilk again (1/3) and so on until all the ingredients were added completely.

The dough for the Red Velvet cake should turn out to be bright red (not pink), only in this case the finished biscuit will have a bright, saturated color.

For coloring, it is recommended to use high-quality concentrated dyes. One of the most common is AmeriColor gel dyes (look at the photo how they look). The 50/50 Super Red and RED RED shades (a teaspoon of each) are perfect for this cake! Cake layers will acquire a beautiful rich color. This time I used only one Super Red AmeriColor, the shade turned out not so beautiful, but also bright.

So, the dough is ready. Now we prepare the baking molds. I will be baking the red sponge cake in three evenly sized pans (18 cm diameter), I will get three cakes about 4-5 cm high, each of which can be cut into two more layers. The result is a tall layered cake.

If you are baking a sponge cake in a large mold, for example, 26 cm in diameter, pour all the dough into the mold at once. Cut the finished cake into several layers. It is believed that the less dough is baked in one go, the juicier the cake is inside. That is, if you choose between two options: bake one cake in the form of a large diameter and then cut or bake all three separately, I would advise the last option.

I line the bottom and sides of the mold with baking paper, which I trust. I pour the dough into molds and bake in a preheated oven for 30-40 minutes at 180 C three biscuits at the same time.

The oven must be preheated to 180 C. This is very important! The biscuit dough should begin to bake immediately, without having to settle.

We check the readiness of the biscuit with a wooden stick: inserted into the middle of the biscuit, it should not come out with wet lumps of dough. Next, let the biscuit stand for 10-15 minutes in the form, after which we take it out and completely cool it on a wire rack. Baked cakes are incredibly tender and juicy.

There is another clever trick to make the cake even more nourished and moist. To do this, you need to wrap each completely cooled biscuit with cling film as tightly as possible and let it brew in the refrigerator for at least 2 hours. The moisture in the cake will not be able to leave the crumb because of the film, but will be evenly distributed over its entire surface, saturating the biscuit.

I try to bake a biscuit the day before assembling the cake. I wrap it in cling film, leave it in the refrigerator overnight, and collect the cake in the morning.

The Red Velvet cake was invented by American confectioners as a variant of the wedding cake. Red is the color of passion, but the trick of this delicacy is not only in color, but in a small amount of cocoa, which is added to the biscuit and masked with scarlet dye.

Biscuits should be cut completely cool, so they will crumble less and can be cut more evenly.

Cream cheese for Red Velvet cake

Creamy cheese cream goes well with the color and taste of the cakes. I use it for both layering and leveling the cake.

To prepare the cream, we will use Hochland cottage cheese cream (you can make a replacement for Philadelphia, Violette and other similar cheeses). Make sure that the package does not have the inscription "processed cheese", there should be the inscription "creamy".

Preparing the cream is very simple, no special skills are needed. First, beat butter (115 g) with powdered sugar (100 g) at high speed, and then add cream cheese and beat again.

The butter should be at room temperature, softened and well whipped.

Cream cheese, on the other hand, should be very cold, fresh from the refrigerator.

Mix all the ingredients into a homogeneous cream. We put it in a pastry bag (using it it is more convenient to apply even layers between the cakes.)

On the You Tube channel there is a step-by-step video recipe for cheese cream, where I talk about all the little things and nuances of cooking, I invite you to watch:

Squeeze a small amount of cream onto the bottom of the dessert tray so that the bottom cake adheres thoroughly. This will make it easier for us to collect the cake.

Squeeze the cream out of the pastry bag around the circumference of the entire surface of the cake.

When the first biscuit is completely covered, lay the next cake on top and coat with cream again.

I got 6 cakes, I left one thin cake for making desserts in cups and decorating the cake.

Sometimes I do not cut the biscuits, the cakes are thicker, as, for example, in the photo below.

Regardless of the size of the layers, the biscuit is juicy and does not need to be soaked, so you can adjust the thickness of the cakes as you like.

Be sure to make this cake! It is delicious, tender, has a chocolate aftertaste.

The assembled cake should rest in the refrigerator for at least 2 hours for better soaking.

Bon appetit!

I'm very curious to see what kind of cakes you have. Attach a photo to a comment. If you have any questions, I'm happy to answer, feel free to ask!

In contact with

Making a cake with your own hands is not an easy task, especially if you are planning to serve not an ordinary “”, but something more refined and originally decorated to the festive table. Homemade cakes are as popular today as they were many years ago, despite the abundance of confectionery on store shelves. In addition, you can add any ingredients, experiment, combine recipes or make original decor with your own hands, which will make the cake truly original.

It is necessary to approach the preparation of cakes thoroughly, the most important thing in the preparation process is to choose a good master class step by step. It will help you learn the recipe step by step, avoid making mistakes in the manufacturing process, choose the right confectionery tools and make a quality cake. And the master class on the cake recipe "" is no exception.

This MK provides for cheese cream, although the original recipe uses the usual one based on butter. But it is precisely such a cream that will help make the cake juicier, more suitable for decoration, since it takes a well-defined shape with your own hands.

For the test you will need:

• 50 grams of cocoa powder;
• 2.5 cups of sugar;
• 4 eggs;
• 1 heaping teaspoon of baking soda;
• 350 milliliters of kefir of any fat content;
• 450 grams of flour;
• baking powder - a couple of sachets;
• a little salt;
• vegetable oil - 2 cups;
• red food coloring liquid or gel (gel is used in this master class).

We will make cream cheese cream with our own hands as follows:

• cottage cheese cream cheese - 450 grams;
• one and a half glasses of fresh cream 35%;
• a little powdered sugar to taste (about 150 grams);
• flavors are added as desired - vanilla, essence or liquor.

For decoration, you need mastic, for this MK you can make it from condensed milk with your own hands:

• a full glass of powdered sugar;
• 150 milliliters of raw condensed milk;
• 5-7 milliliters of lemon juice;
• from 200 to 300 grams of powdered milk or cream.

This recipe can be called a combination. It is the creamy curd cream that comes in handy both for the layer of cakes and for decorating the finished cake, since the cake will not be covered with mastic, such a cream will help to even out the side surfaces of the product. The dough in this recipe turns out to be quite dense, if you don’t like dryish cakes, then the cream can be made one and a half times more with your own hands for good impregnation of the cakes.

Preparation of cakes and cream

We start with the preparation of cakes - for this we will knead the dough with our own hands:

1. Pour the eggs into a deep bowl, without separating the yolks and whites. Gradually add sugar to them and beat for about 7 minutes, until the mass thickens slightly and increases in volume due to foam.
2. Pour kefir into a separate container, pour soda into it and stir without vinegar so that bubbles appear.

1. Here we pour gel dye into kefir. To make a bright red color, as in MK, you will need about 3 teaspoons. Mix well so that the liquid is evenly colored. The amount of dye can be increased or decreased as desired.
2. Then we pour vegetable oil here according to the recipe, be sure to take it without smell and taste, otherwise the cake will resemble a salad.

1. In the third bowl we combine the dry part of our dough - this is flour, baking powder, extra salt and cocoa powder. All this stir and sift through a sieve twice.
2. We combine all three mixtures into one using a mixer, divide the resulting dough into 2 parts. Two fairly high cakes are baked in a detachable form, at least 22 centimeters in diameter, but be sure to cover with parchment.

1. We bake for half an hour at a temperature of at least 180 degrees, first one cake, then the second. When they have cooled on a wire rack, cut each of them into 2 parts so that you end up with 4 identical cakes.

The cream in this master class is quite simple to make, the cake does not require any special frills:

1. The cream must be strongly cooled and whipped with a mixer until it becomes paid and stable.
2. Water container and combine cream cheese and powdered sugar with a mixer. By the way, you can not use powdered sugar in this recipe at all.
3. We connect both masses and let them cool for about half an hour in the refrigerator.

Before assembling the cake, the cakes must be perfectly cold, the cream is taken directly from the refrigerator before decorating. Making the basis for the cake with your own hands is very simple if you use our master class.

Cooking mastic and decorating the cake

The final stage of making a cake according to our MK is the creation of decorations from mastic and the final assembly of the product. There are a lot of master classes for making mastic decorations on the Internet today, so here you can experiment. We offer a simple enough tutorial so that you can decorate your mastic cake with hearts. By the way, such a product will become an original table decoration for Valentine's Day or as a gift to a loved one.

So, how to make mastic, our master class will tell you step by step:

1. Mix powdered milk with powdered sugar in a separate dry container. It is best to take a dish or a flat bowl.
2. A stream of condensed milk straight from the jar and at the same time mix the mass with a tablespoon.
3. Place the resulting mixture on a table sprinkled with powdered sugar and knead with your hands, like dough, until the bridge stops sticking to your hands. If necessary, add powdered sugar or add a little condensed milk so that the consistency of the mastic is just right for this MK.
4. Now divide the mastic into two parts, leave one part unpainted (it will be cream-colored due to the inclusion of condensed milk, this can be seen from the MK), color the author with the same red dye that was used for the test. Drip it on the mastic little by little so that the shade does not turn out too intense. Instead of artificial dyes, you can add syrup, such as Cherry or Strawberry, in this case you cannot achieve a bright shade.

When the mastic is ready according to the recipe, start creating figures as in our master class:

1. Roll out a layer of white mastic.
2. Walk on it with a special rolling pin with a relief, do it only in one direction, tightly presses the rolling pin of the mastic.
3. Now cutting out a few blanks in the shape of a heart, then level them with your fingers or a special stack so that there are no nicks.
4. In the same way, roll out the Layer of red mastic, as in MK, cut out slightly smaller hearts from it in an amount corresponding to the number of white hearts.
5. Then, on the reverse side of the red hearts, apply a special adhesive with a brush, put the smaller hearts on top of the larger ones and lightly press down with your hands.
6. Then, according to MK, you can make small white flowers and glue them to the middle of the upper heart.
7. In addition, this decor can be decorated with golden beads (edible). They will also stick with a gel.

Now it's time to assemble the cake. How to do this step by step according to MK, read below:

1. Top and sides of the cake also level with cream, Use a wide knife.
2. On the surface of the cake, make a side of crumbs, as shown in the master class.
3. On the side surface, smeared with cream, walk with a special corner to give a beautiful relief.
4. Place pre-prepared mastic hearts vertically on the surface of the cake, as in a master class or at your own discretion.

As you can see, creating such a cake with your own hands is not at all difficult. It does not require special skills to work with mastic, the dough and cream are completely ordinary, but the output is a real masterpiece of culinary skill, which, moreover, you created with your own hands.

"Red Velvet" is one of the most popular and favorite desserts for those with a sweet tooth. Cake "Red velvet" or "Red velvet cake" can be attributed to a true American classic. A wonderful biscuit with a loose, velvety texture, a subtle chocolate aftertaste and an amazingly delicious cheese cream - this is a deliciously delicious dessert!

All ingredients for making Red Velvet Cake with Cheese Cream should be at room temperature. Making red velvet dough is so easy that even a child can do it.

So, sift all the dry ingredients into a bowl.

Mix the mixture well with a mixer until smooth.

Add food coloring, mix thoroughly to get an intensely bright red color. How much to add depends on the brand and manufacturer of dyes, it is advisable to take water-soluble, gel. I added 1.5 tbsp. - follow the instructions for the dye.

You should have a bright red mixture. Leave the dough for 20 minutes so that it reacts with kefir.

Lubricate the bottom of the detachable form with a thin layer of butter, wipe and cover with cooking paper, DO NOT LUBRICATE the form itself. Pour the dough into the mold, it will resemble sour cream in density. Bake in a preheated oven at 170-180 degrees for 50-60 minutes, check with a toothpick, it should come out dry from the biscuit.

Let the finished biscuit cool in the mold for a couple of minutes, then remove from the mold onto a wire rack. Such biscuits can be prepared in advance, wrapped in cling film and stored in the refrigerator until the desired X hour.

The biscuit will probably have a top, a cap. Cut it carefully, break it into pieces, dry it in the oven.

Break the biscuit pieces into crumbs in a blender bowl.

Prepare the cream cheese for the cake. To do this, you need cottage cheese, butter, powdered sugar.

Beat softened butter with powdered sugar, the mass should turn white a little. Then add cream cheese, mix until smooth.

Divide the biscuit into 2 cakes. Put the cream in a piping bag and apply to the cakes.

Level the cake with cream using a spatula or knife.

Pour biscuit crumbs on top of the cake, smooth with a brush. Then apply the crumbs on the sides and spread it with a brush from the bottom up.

Decorate the cake as you wish.

On the eve of the New Year holidays, the New Year's version of decorating the cake will also be appropriate.

Cake "Red Velvet" with cheese cream is ready for tasting. Enjoy!

Well, it's a delicious cake!

I want to show you a version of my summer "Red Velvet".

A very spectacular, elegant Red Velvet cake came to us from America. There it is called "Red velvet cake" and it is very popular there. I found the recipe for the first time at the master class of the outrageous chef Andy Chef. Cooked for the first time at home according to his original recipe.

I didn’t even look for some ingredients for decoration (for example, an American dough dye), I took my own suitable ones. But carefully observed the basic proportions. And the cake turned out great! Delicate, chocolate-creamy - real velvet.

It uses cheese, the so-called Cheese-cream. But I also make cottage cheese - creamy, it also suits the taste quite well. You can bake cakes both in the oven and in the slow cooker. Everyone bakes the way they are used to. The main thing is to observe the proportions indicated in the description.

You can also use any food coloring. But I noticed that on a liquid (helium) dye, the color is brighter. Who fundamentally does not use food coloring, use beet juice. You can also decorate the cake as you wish.

Today I'm baking Red Velvet again and posting here a detailed description of my creation. I invite everyone to take part in this delicious event. I would be very grateful if you write your opinion in the comments.

In this article:

My whole family is a fan of this cake. It looks great on a festive, New Year's table. And on Valentine's Day, you can make it in the shape of a heart. It looks good, decorated with white curls of cream and berries. It's also red on the inside.

Step by Step Red Velvet Cake Recipe with Photos

The original recipe uses milk buttermilk. So if buttermilk is available, then use it. And I have a regular kefir. Kefir, eggs and butter should be kept at room temperature for some time.

Addition: In the recipe, I forgot to specify the baking powder - 1 sachet. Or extinguish 1 teaspoon of soda with a spoonful of lemon juice.

Preparing the Red Velvet Cake:

In a bowl suitable for the dough, I sift the bulk ingredients - flour, cocoa and baking powder. I mix everything until smooth.

With a mixer, mix the already softened butter and sugar or powdered sugar in a bowl. Then I introduce into this mass one egg at a time. Each carefully mixing. At this stage, add vanilla sugar and salt. Pour in vegetable oil in a thin stream, continuing to mix.

I pour two teaspoons of helium red dye into kefir and stir. Pour soda with vinegar, add to kefir and mix. Now I start pouring this red kefir into the mixer bowl alternately with flour. I continue to knead the dough at low speed.

The dough should turn out to be such a rich, red color, as in this photo. The main thing is that it should be just as beautiful, red after baking. In this case, we will have a real Red Velvet cake. I have two molds. Both are 20 cm in diameter. Line the bottom and sides of the molds with parchment paper.

Baking takes 30-40 minutes. At a temperature of 180 deg.C

I bake in two molds at the same time. If the form is one, you can bake the cakes alternately

I check the readiness of the cakes with a wooden skewer. I pierce and see that the skewer is clean.

I cool the finished biscuits, then take them out of the molds and put them in the refrigerator. Pre-wrapped in a film or bag. At least two hours, and preferably 10 hours to hold them there. After that, I cut each shortcake with a fishing line or a large, hot knife into two cakes.

To spread the biscuits and decorate the top of the cake, I will make a cream cheese, the so-called cheese cream. But I often make curd - sour cream for this cake. Also for those who do not use food coloring from the store, I give a recipe for beetroot red dye from the video channel of Dmitry Yakov

How to make red beetroot dye for Red Velvet Cake - video

You can use this dye to add to dough or cream. And now we turn to the manufacture of cheese cream.

Cream H from For cake Red velvet

According to recipes from different chefs and confectioners, we see that the Red Velvet cake is most often made with this cream. Therefore, today I will make this cream according to the classic recipe.

The oil should be left at room temperature for 2-3 hours before cooking. And soft cheese, on the contrary, needs cold.

We take only cream cheese or cottage cheese, but in no case melted.

Cooking:

I beat the butter that has thawed to softness with a mixer, adding powdered sugar in portions. The mixture should gradually turn white.

I also add vanilla extract and cold cream cheese in portions and beat until smooth. this needs to be done quickly. The longer we work with the mixer, the softer the cream becomes. Because cold cheese heats up and becomes very soft. And we need it to be strong and thick.

I'm starting to assemble the cake. I'll use the ring, it's just more convenient for me. I put the cake in a ring, smeared it with cream, put the next one on top. I repeat this procedure with all the cakes. Then the ring is removed and you can align the sides of the cake.

If, when assembling the cake, the cream became very soft and “floated”, put it in the refrigerator for half an hour. Can be used directly in a pastry bag. When it hardens, continue leveling the cake.

If desired, berry puree can be added to the cream for flavor and color.

At the cake layers, I slightly cut off, trim, the edges. This crumb will go for decoration. I grease the cakes and sides of the cake with cream.

From the remaining scraps from the cakes, I cut out hearts with a mold and decorate the top of the cake. crumbled the rest into crumbs and sprinkled the sides of the cake.

I cool the finished cake for another five hours in the refrigerator. If you haven't made this cake yet, do it!

All the same, I will give another cream recipe for comparison. For some reason it seems to me that it even goes better with the taste of chocolate biscuit in this cake. Try it and write with which cream you like the Red Velvet cake more.

Curd sour cream for cake

I put the smeared and decorated cake in the refrigerator for a few more hours. It will soak well there and the cream will harden enough. Treat your family and guests with a stunning dessert. Happy tea!

And I thank everyone who cooked the Red Velvet Cake with me today! Write in the comments how you got it. If you like the recipes, click on the buttons of social networks and save them on your page.