What dye is needed for a red velvet cake. Red Velvet Cake Secrets

Hello friends, today we will talk about culinary masterpieces again. We will talk about various ways to prepare a delicious cake called "Red Velvet". I think many have tried it, today we will prepare a dessert on our own in our kitchen.

"Red Velvet" - a classic recipe at home

According to this recipe, the cake turns out tender, juicy. Ease of preparation is available even to novice housewives.

Dough Ingredients:

• 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 st. l. cocoa.
• ¼ tsp salt.
• ½ tsp lemon juice.
• 1 tsp food gel red dye.
• ¼ tsp vanillin.

For cream:

• 140 gr. cream cheese cheese.
• 140 gr. butter.
• 100 gr. powdered sugar.
• Vanilla.

Let's start cooking.

Here we have such a tender, velvety, soft melt-in-your-mouth cake. The recipe is easy to make at home as you can see. Bon appetit.

Red velvet - the original cake recipe step by step

The recipe is a little unusual, but you will love the result. I'm sure. It is prepared according to the main recipe with some changes and step by step photos. The taste and appearance are amazing.

Dough Ingredients:

• Flour - 365 gr.
• Sugar - 395g.
• Milk - 250g.
• Cocoa - 10 gr.
• Butter - 220g.
• Eggs - 2 pcs.
• Baking powder - 10 gr.
• Vanillin.
• Food red dye.

Cream Ingredients:

• half a lemon
• 3 art. l. Sahara.
• Curd cheese - 340 gr.
• Cream - 200 gr.
• Powdered sugar - 100 gr.
• Cherry juice for soaking.

Let's start cooking.

Here we have such an unusual Red Velvet cake. I hope you liked it.

Cake "Red Velvet" - cooking at home according to the 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 do not like to cook according to the book, I will post a step-by-step video. You will definitely get a delicious dessert.

Ingredients for a cake 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 prepared all the ingredients, let's start cooking.

1. Sift the flour, combine it with cocoa powder, baking powder, soda and salt, mix.
2. Mix buttermilk with dye, stir.
3. Combine softened butter with half a portion of sugar, mix with a mixer for 1 minute. We put sunflower oil, vanilla, a second portion of sugar into the mixture and mix well. Let's break the eggs there, they should lie down warm, beat until fluffy.
4. Add wet and dry ingredients in three additions, alternating until everything is mixed.
5. Line the bottom of the mold with baking paper. We distribute the third part of the test according to the form. We put in an oven heated to 180 degrees for 30-35 minutes. We leave the finished cake to cool on the table for 15 minutes. Then remove and cool completely on a wire rack. We also bake two more cakes. At the cooled cakes, cut off the tops.
6. Let's prepare the cream. Blend the buttercream into an even consistency.
7. Beat the chilled cream with a mixer until airy peaks. To the cream in two steps, put the cream cheese, mixing thoroughly. Do not stir too long, otherwise the cream will separate into components.
8. Everything is ready, it remains to collect the cake. We coat the bottom cake with a layer of cream, put the second and third on top. We cover the cake with cream on all sides.
9. From the cut tops we make small crumbs and decorate our dessert with it. We send it to the refrigerator for 3-4 hours.

Here we have such a soft, delicate dessert. Bon appetit.

The recipe for your favorite cake in a new interpretation, I think everyone will like it. 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

Cream Cheese Mousse Ingredients:

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

The composition of the mirror glaze:

• 12gr. 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 of buttermilk can be yogurt.
• 3 eggs.
• Vanilla.
• 2 tsp red gel color.
• 1 st. l cocoa.
• 1 tsp baking powder.
• 1 tsp soda.
• 1/4 tsp salt.

Let's start with the cranberry confit.

While the confit freezes, prepare a biscuit

All the basics have been prepared, let's start preparing the mousse

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

Now let's prepare the mirror glaze.

The cross section looks great. I hope you 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, you can still how. 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:

1. Wash the beetroot, dry it, wrap it in foil and bake in the oven for about 50 minutes. Add some water to the beetroot container. When it is baked, clean it and grind it with a blender.
2. Separate the white and yolk. Salt the protein and refrigerate. Put the yolk into the beets. Grate the ginger and orange zest there as well. Squeeze out 2 tbsp. spoons of juice from it, pour into the beets.
3. Add olive oil, flour and other dry ingredients except soda. Mix everything well. Put honey and sugar.
4. Soda extinguish with orange juice, add to the dough. Pour in the rest of the juice.
5. Beat the chilled proteins until fluffy foam, mix with the mass. Put the dough into the form.
6. Bake at 190 degrees for about 50 minutes, after 30 minutes check for doneness. You can turn it off earlier. Put the finished cake on a plate to cool.
7. For cream, mix cheese with yogurt, sugar and vanilla. Mix everything until smooth, add a little orange zest.
8. For impregnation, mix coffee with cognac, soak our cake.
9. Brush the crust and cut it in half.
10. Lightly fry the nuts in a pan, put some of them on one half of the cake, cover the second on top. Cut in half again. Sprinkle nuts on one part of the second cover on top. Spread cream on top and refrigerate for an hour.

You have made a magnificent cake of four layers. Unexpected turn, right? If you want a full-fledged Red Velvet Cake with beets, increase the ingredients.

On this I say goodbye to you. Like, share with friends, subscribe to the blog. All good mood, bye.

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 trim, 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.

Red Velvet Cake is an amazing combination of juicy and velvety cakes with soft and smooth butter cream. American Red Velvet Cake is a spectacular, tasty and very satisfying dessert that you can cook at home if you wish. Just one cut makes the hearts of many sweet teeth beat faster, and the dense and at the same time soft cupcake dough just melts in your mouth.

For me personally (as well as for my husband), the Red Velvet cake is a mystery. The color of the dessert initially tries to fool the taste buds (it seems that you are enjoying just a creamy cake), but then you realize that the aftertaste is something chocolate! It is difficult to describe the texture of the cakes in a nutshell ... It seems to me that it turns out to be something between a well-baked brownie and a juicy muffin. There is absolutely nothing from the classic biscuit here.

I propose to prepare the cream on the basis of delicate and velvety cream cheese (in my case, Mascarpone) with the addition of heavy cream whipped with powdered sugar. As a base, buy Cream Cheese, Philadelphia, Almette and similar cheeses if you want. Whipping cream (fat content 33-35%) can be easily prepared at home -. The amount of powdered sugar can be adjusted to your liking.

I use premium wheat flour for dough, kefir - 2.5% fat, butter - 82.5%. Replacing the last product with margarine or spread is personally unacceptable for me! We use unsweetened cocoa powder, medium-sized chicken eggs (50-55 grams each), and if desired, we will make the baking powder on our own ().

A few more words about the red dye, which plays a very important role in the preparation of the Red Velvet cake. I use Top Decor gel food coloring (mixture for food coloring) OOO Top Product. It was this dye that I needed 10 grams, you adjust according to your own. Dry food coloring is also suitable, but then it is most convenient to combine them with flour, baking powder and cocoa. True, in this case, you will have to calculate the exact amount of paint yourself.

Ingredients:

Dough:

(360 grams) (360 grams) (250 grams) (220 grams) (2 pieces ) (15 grams) (10 grams) (10 grams)

Cream:

Cooking step by step with photos:

We start assembling the Red Velvet cake (I do this on a special turntable, it’s more convenient). Here I have a few tips that will surely come in handy for scrupulous aesthete hostesses. If you want the thickness of the cream layer to be the same throughout the height of the cake, divide the cream into equal parts using a kitchen scale. So, for a layer of 4 cakes, I used 4 parts of the cream (100 grams each), a part for a rough coating and a part for the final leveling of the cake. That is, in this case, exactly 100 grams of cream are applied on the lower cake.

Cooking time: 1 hour 30 minutes

The cost of 10 servings: 709 rubles

The cost of 1 serving: 71 rubles

Ingredients:

Dough (biscuit cakes):

Butter 220g - 122 rubles

Milk 3.2% 460ml - 29 rubles

Refined vegetable oil 200 ml - 22 rubles

Sugar 700g - 28 rubles

4 eggs - 24 rubles

Flour 680g - 24 rubles

Cocoa 20g - 10 rubles

Baking powder 15g - 15 rubles

Food color gel red 20g - 24 rubles

Refined vegetable oil 20 ml (for lubrication of the form) - 2 rubles

Cream:

Cream 33% 350ml - 133 rubles

Cream cheese 350g – 175 rubles

Vanilla sugar 1 pack (8g) - 6 rubles

White chocolate 100g — 95 rubles

Confectionery topping (balls) for serving

Cooking:

Dough (biscuit cakes):

• Soften the butter first. Warm milk to room temperature.
• Using a dough mixer, mix butter and vegetable oils, granulated sugar.
• Break the eggs into a separate bowl. When the sugar dissolves in the butter and the consistency becomes airy, pour in the eggs and continue to knead the dough.

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

Cream:

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

• Cut each cake in half to make 4 round cakes. Put the pieces from the crust on a baking sheet and put in the oven for 5 minutes at 180 degrees.
• Lay the cake in layers: cake - cream - cake - cream. Repeat the required number of times.
• The top layer should be cream. Grease the cake with cream on the sides.
• Grind the pieces of crust dried in the oven in a blender. Sprinkle the cake on top and a little along the walls.

Serving:

Decorate the cake with confectionery sprinkles (balls).

Bon appetit!

This cake has become a real star in our time. "Red Velvet" try to cook everything, guided by different sources and methods. Do you think it's so easy to give the biscuit exactly the red color that is in the picture? It's not easy at all.

That is why, today we are with you to share with you the best Red Velvet cake recipes. These are the top 5 best recipes that even a beginner can easily handle. We often tell you that for successful cooking, you just need to follow the rules in cooking. It's not that hard. A little patience, a drop of self-confidence, carefully and everything will be as planned.

What is this "red velvet" and why is it so popular? He is popular, most likely because of his beauty. Because it is so bright, rich and of course because it is cooked not only by ordinary people, but also by famous chefs from all over the world.

The red velvet cake is called so solely because of its color. Yes, you got it right. The biscuit must be red. But, depending on the method of preparation, it can range from deep, dark red to bright, and even red-brown. But the last option is not so common.

If you're ready to dedicate half a day to making this trendy cake, don't go far and start with us.

General principles of preparation

There is nothing special and complicated in the preparation of such a biscuit. It is prepared in exactly the same way as the rest of the biscuits. Its only difference from the usual vanilla biscuit is its color.

For a biscuit, the main rule is well-beaten egg whites to firm peaks and the second rule is a closed oven. But this is for ordinary biscuits, and today our story is connected only with the oven.

Everyone knows that a certain, set high temperature is kept inside the oven. If you open the oven, a stream of cold air will fly into it at the same hour, which will instantly affect the biscuit. You can watch a silent scene of how your efforts simply "fall" in front of your own eyes.

Therefore, in order to avoid such global mistakes, just follow the rules. This rule is the most basic for any kind of biscuits.

If you have learned everything, then we wish you a successful red velvet!

Red Velvet Cake Classic Recipe

Ingredients	Quantity
buttermilk	- 195 g
soda	- 5 g
salt	- 3 g
flour	- 255 g
vanilla sugar	- 15 g
powdered sugar	- 255 g
drain oils.	- 115 g
cream cheese	- 445 g
Sahara	- 305 g
drain oil. (in cream)	- 205 g
red dye	- 8 ml
eggs	- 3 pcs
vanilla sugar (in cream)	- 15 g
cocoa	- 35 g

Cooking time

calories per 100 grams

The classics are the favorite of many of us. Why invent and compose something, if a wonderful classic was created for us? She is in everything, and she is wonderful.

How to cook:

Tip: buttermilk in this recipe can be replaced with regular kefir.

Exquisite Red Velvet cake in a slow cooker

Cooking any dishes in a slow cooker is not difficult for anyone. Prepare a biscuit in it, and you will definitely be satisfied.

It will take 40 minutes to cook + time to rest and bake.

How many calories - 308 calories.

How to cook:

1. Beat the eggs in a fluffy foam with sugar;
2. Add oil and beat well again;
3. Add kefir and bring the mass to homogeneity;
4. Mix flour with soda and baking powder, pass through a sieve;
5. Enter the mass to liquid kefir;
6. Add cocoa and mix everything well with a spatula until the color and texture are uniform;
7. Add dye to the dough and mix again;
8. Lubricate the bowl with sunflower oil and sprinkle with flour;
9. Pour all the dough, turn on the baking mode for an hour and a half and close the lid;
10. Cool the biscuit until warm, wrap it in cling film and put it in the refrigerator for two hours;
11. Pour peeled cherries and sugar into the free bowl of the multicooker;
12. For fifteen minutes, send sweet cherries to jam mode;
13. Then take out the contents and strain. We will need both juice and berries;
14. Whip the cream to peaks;
15. Combine cheese with powdered sugar, add cream, mix gently and put in the refrigerator for ten minutes;
16. Take out the biscuit and divide it into two parts, grease the cakes with impregnation, put the third part of the cream and the same amount of cherries, cover with the second cake;
17. Coat the cake with cream on all sides and remove to soak for at least two hours.

Tip: if you do not like cherries, impregnation can be made from any other berry.

Recipe with raw beets

Finally, we got to the beets - the only natural dye that will suit us. We will use it raw.

INGREDIENTS	QUANTITY
salt	6 g
honey	35 ml
cocoa	90 g
vanilla extract	12 ml
grated beets	1 glass
milk	95 ml
cream cheese	110 g
lemon juice	35 ml
vanilla sugar	7 g
drain oil.	245 ml
flour	310 g
sugar	390 g
cream	45 ml
soda	8 g
salt (in cream)	1 pinch
eggs	4 things
powdered sugar	510 g

It will take 1 hour and 10 minutes to cook.

How many calories - 337 calories.

How to cook:

1. Lubricate the form with oil and turn on the oven at 190 degrees;
2. Combine lemon juice with beets;
3. Combine eggs, honey, soda, milk, vanilla extract, flour, cocoa, butter. There also most of the salt and sugar;
4. Beat all this with a whisk or mixer until the ideal homogeneous consistency and color;
5. Add the beets and beat for at least another two minutes;
6. Pour the liquid mass into the mold and bake until tender;
7. For cream, combine a pinch of salt with cream, vanilla sugar and cream cheese. There is also powder and beat it all into a lush, standing cream;
8. Cool the finished biscuit, cut into cakes and grease well with cream;
9. Remove for impregnation and use the next day.

Tip: As a decor, you can sprinkle the cake on all sides with chopped nuts.

original recipe

Originality is always welcome. As in this case with the "red velvet". You will not at all expect the result that you get in the end.

It will take 1 hour and 5 minutes to cook.

How many calories - 380 calories.

How to cook:

1. In a large bowl, combine sugar, flour, cocoa, buttermilk, dye, sunflower oil, salt. Give both baking powder and eggs;
2. Kill all this into a consistency that is uniform in color and structure;
3. Set the dough aside for thirty minutes;
4. Turn on the oven at 195 Celsius;
5. Grease the sides of the mold with butter, and put paper on the bottom;
6. Pour the dough into the mold and bake for 40 minutes until cooked;
7. Divide the cooled biscuit into cakes (ideally four), wrap them with foil and put them in a cold place for one hour;
8. During this time, prepare the cream - beat cream cheese, powder and butter until fluffy cream;
9. Lubricate two cakes with each other;
10. Now we have, as it were, two mini-cakes. Cut one in half and get two semicircles, and make the second square, cutting off the edges;
11. Now tightly attach two halves to the square cake and you get a heart;
12. Coat with cream on all sides, remove to soak.

Tip: buttermilk can be replaced not only with kefir, but also with the most ordinary sour cream.

Cake from Gordon Ramsay

The great chef and culinary specialist also shared with us his original Red Velvet cake recipe. Want to try? Then join!

INGREDIENTS	QUANTITY
drain oils.	85 g
buttermilk	190 ml
baking powder	7 g
cream cheese	475 ml
dye	12 ml
vinegar	7 ml
sugar	225 g
flour	490 g
drain oil. (for cream)	55 g
vanillin	4 g
cocoa	35 g
soda	4 ml
eggs	2 pcs
vanilla sugar	6 g
salt	6 g
powdered sugar	325 g

It will take 1 hour to cook.

How many calories - 360 calories.

How to cook:

1. Turn on the oven immediately at 170 Celsius;
2. Lubricate the sides of the form with oil, and cover the bottom with paper;
3. Combine red dye with cocoa;
4. Combine salt with baking powder. Add flour and stir;
5. Beat butter for the cake with sugar until fluffy;
6. Add eggs one at a time, beating the mass;
7. Send vanillin and cocoa with dye there;
8. Beat the mass until smooth;
9. To this add a third of the flour mixture and half of the buttermilk. Beat until smooth;
10. Next, give the rest of the buttermilk and the rest of the flour mixture, bring everything to the ideal consistency;
11. Quench the soda with vinegar and pour into the dough;
12. Mix the dough and pour into the mold;
13. Bake until toothpick dry;
14. Cool the biscuit, why cut it into pieces;
15. For cream, beat soft butter and cheese into a fluffy mass;
16. Add powdered sugar and vanilla sugar. Drive again to the peaks;
17. Lubricate the cakes with cream and remove to soak.

Tip: To make the cake look more modern, do not grease the sides, but only the top. Get a trendy "naked" cake.

Cooking features and tricks

1. The first feature of our biscuit is that the cooled biscuits must be placed in a film and then in the refrigerator. If this is not done, the cakes will dry out. And in the film they remain as moist and juicy as they should be;
2. Why cocoa? Cocoa is not added for color, no way. In order for red velvet to have a taste, cocoa is added to it without fail. It can be replaced, but with what? Try and discover;
3. Buttermilk makes the biscuit soft and tender. He will be replaced and that's good. You can take sour cream or kefir. Since buttermilk itself resembles cream, it makes the dough so tender, smooth and creamy.

Well, we have told you the basic rules for working with red velvet. Further, it's up to you. The cream is made mainly with cream cheese, but you can add another. As you can vary the degree of sweetness of the biscuit and the taste of the impregnation. Start, and we will praise you for your delicious and vibrant work.