Red Velvet Cake: a classic recipe with a photo. Cake "Red velvet" - an exquisite "devilish" dessert Red velvet andy chef cream

Red Velvet Cake is considered a classic South American recipe, and the origin of its name is a source of much controversy. Some say that "red" refers to the sugar that was originally used for the dough (the so-called brown cane sweetener), while the main version leans towards describing the color of the dough and its velvety texture.

Today it can be found on sale both in English-speaking countries and in the post-Soviet space. There are many recipes for delicacy, but the most popular in Runet is the Red Velvet cake from Andy Chef. This culinary occupies the very top lines of the rating.

Why is this dessert this color?

Traditionally, this shade was formed from the reaction between cocoa powder and sour vinegar and buttermilk. Cocoa naturally contains anthocyanins, a compound found in many red foods, which gives it a strong pigment. However, this product is currently treated with an alkalizing agent that neutralizes the acid, making the color less vibrant. Therefore, even if you follow the recipe from the history books, you will almost certainly get a not bright biscuit.

Luckily, the combination of bicarbonate of soda with vinegar and buttermilk still produces the same velvety texture as before. Even though the recipe may seem a bit inconvenient, the alternation of wet and dry ingredients is what gives this great creamy taste.

Red velvet is a wonderful alternative to chocolate cake and is perfect for any occasion. And unlike many chocolate chip cookie recipes that tend to dry out quickly, Andy's Red Velvet stays moist and tastes fresh for days. Therefore, this is a wonderful dessert that can be made in advance.

What do you need to make Red Velvet (cake)?

Andy's recipe involves the use of the following ingredients:

• 340 grams of plain flour;
• 2 tablespoons of tea soda;
• 40 grams of cocoa powder;
• 300 ml vegetable oil (any tasteless);
• 300 grams of granulated sugar;
• 3 large eggs;
• 2 teaspoons of red food coloring;
• ½ tablespoon vanilla extract;
• 280 ml buttermilk.

Cooking process

Preheat the oven to 170°C. Butter the molds of equal size, you can use two or three pieces.

Sift flour, ½ teaspoon fine salt, baking soda and cocoa into a large bowl and set aside.

Pour the butter into a mixer bowl (you can also use a large bowl and an electric whisk) and add the granulated sugar. Whisk for a few minutes until the mixture turns pale.

Add the eggs, beating them one at a time, and then add the red food coloring and vanilla extract. Put a spoonful of the prepared mass in ⅓ of the sifted flour mixture and mix. Add half of the buttermilk to the bowl, beat the mixture, and then add the other half of the remaining flour. Pour in the second part of the buttermilk. Beat thoroughly and knead the dough.

Distribute it evenly over the forms. The dough should remain a little liquid consistency - the Red Velvet recipe (Andy) provides for this. Bake the cakes in the oven for about 20-30 minutes, or until a toothpick comes out clean from the center of each.

Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack and let cool completely. If the cakes are a little domed, cut them to an even size, and set aside the removed parts of the dough for decoration. Also cut off the ends, as their color will be less bright. You should end up with porous, bright red biscuits.

How to prepare cream?

You can use classic buttercream, as Andy Chef pointed out in the Red Velvet recipe. Dessert turns out very tasty due to this option.

For it you will need:

• 115 grams of butter;
• 340 grams of creamy curd cheese;
• vanilla extract;
• 100 grams of powdered sugar.

To make Cream Cheese Cream for Red Velvet Cake (Andy), cut the butter into chunks and place in a stand mixer (or use a plain bowl and electric whisk) and beat for 2 minutes until very pale and creamy. Sift in the icing sugar in 3 stages, beating well between each addition until smooth.

Drain excess liquid from cream cheese. It is advisable to transfer it to a colander or a metal sieve and shake well. When all the amount of powdered sugar required by the recipe is mixed with butter, gradually, one tablespoon at a time, start adding cheese. Once half of it has been whipped into the butter mixture, add the rest and continue beating for another 30 seconds.

At first the cream will look like a liquid, then it will thicken and become light and airy. Be careful not to beat the mixture too long or it will become runny again. Transfer the cream to a bowl and place in the refrigerator for half an hour to harden a little. After that, the cream for the Red Velvet Cake (Andy Chef recommends it) will be ready.

Smearing the cake

Pour a teaspoon of cream on top of one of the cakes and soak it. Then put a couple of large spoons in the middle of it and spread evenly to the edges, leaving some space. This is necessary in order to avoid the cream from leaking when you put the second cake on top. Continue brushing the cake until you have folded all the layers, alternating them (dough and cream). Finish off the dessert by decorating it on top with the rest of the cream and pieces of dough cut from the cake.

If you need to prepare

If you want to make this cake in advance, you can carefully wrap the chilled cakes in several layers of cling film (each separately). Then wrap them in foil and put them in the freezer - they can be stored this way for several weeks. Before greasing, it is necessary to completely defrost them.

Andy Chef's Red Velvet cupcakes can be prepared in the same way - the dough is kneaded in the same way as for a cake, only baked in small forms.

How to make a cake roll?

Such a cake can be made not only in the form of cupcakes, but also in various other forms. The main distinguishing feature of such a dessert is in the red biscuit. For example, you can make a red velvet roll. Andy Chef even offers a unique recipe for this delicacy.

Cooling down makes the dough dry, which is why it will crack when you try to roll it. This recipe uses to ensure a tender and moist roll.

Of course, you still have to keep an eye on the oven and remove the product as soon as it is ready. At this point, you should immediately turn it over and roll it up with the towel.

After it has completely cooled, you can unroll it to fill with cream. The cake will retain its roll shape and will be easy to form. In addition, Andy Chef offers a more original way of preparing such a dessert. In it, the twisting of the finished dough occurs in a somewhat non-standard way.

What will he need?

• 65 grams of regular flour for baking;
• 40 grams of nut flour;
• 10 grams of cocoa;
• 190 grams of eggs;
• 90 grams of yolks (separately);
• 115 grams of proteins (separately);
• about 200 grams of sugar sand;
• food red dye.

How to cook "Red Velvet"?

Andy's recipe suggests the following. Preheat oven to 180 degrees. Spray a baking dish with a little oil, line it with parchment paper, and then grease again.

In a medium bowl, sift both flours and cocoa powder together.

In a separate container, mix 35 grams of sugar and 115 grams of egg whites, beat with a mixer until a meringue consistency. In another bowl, fold the eggs and yolks, add the remaining sugar and also beat. Gradually add food coloring while continuing to beat. In several stages, add dry ingredients to the mixture, mix with a wooden spatula. It is necessary to completely exclude the formation of lumps.

After that, in several stages, add the whites whipped in the previous step, mix thoroughly again. The resulting dough will have a slightly runny consistency. Put it in a thin layer on a baking sheet (not thicker than 5-7 mm). If your baking dish is small, the process will have to be repeated in two steps. The product should be baked for about 10-15 minutes.

How to form?

The roll will take longer to cook than Andy Chef's Red Velvet Cupcakes. If you used a large baking sheet, cut the finished thin cake into 2 even halves. Cover it with cling film and let cool.

At this time, prepare the buttercream, as for the classic red velvet cake. When the cakes have cooled, turn them over with cling film down. Remove the parchment and turn the dough over again without damaging it, remove the film. Brush the Andy's Red Velvet blanks with cream in an even layer, this will be approximately 3-4 mm in thickness.

Then take measurements with a ruler and cut off any bumps and dry edges. On the narrow side, cut each blank into 4 equal parts. After that, take any cylindrical object (for example, a bottle) and measure the circumference of its base.

Cut a piece of the same length from one of the dough strips and scrape off the cream. Wrap the bottle with cling film and press the prepared piece of cake against it with a clean side. Then glue the remaining strips of dough to it with a cream. You should get a roll in the form of a ring surrounding the bottle. Once everything is completed, wrap the product with cling film and refrigerate for several hours.

When the cream has hardened, you can remove the bottle - your Andy's Red Velvet Roll will hold its shape.

The Red Velvet Cake, or Red Velvet in the American version, has won immense recognition and love from sweet lovers from all over the world. Because of its scarlet color, it is sometimes "called" the devil's food. It is one of the most striking and catchy desserts, along with. It owes its originality not only to the nuclear color of red, but also to the original delicate taste of porous cakes, similar to real velvet. A special taste is also given by airy buttercream.

This unique miracle of confectionery thought is prepared by many famous chefs. Therefore, we will look at how to cook a Red Velvet cake in the original version with a photo. You will also see a recipe from Yulia Vysotskaya and Andy Chef - "titans" of cooking. And lovers of healthy eating will love the cooking instructions with natural dye.

Red velvet cake - a classic version

The original recipe calls for buttermilk as one of the ingredients. But you can make a replacement for kefir. For a dessert with a diameter of 20-22 cm, you will need the following products:

• Flour - 450 g;
• Cocoa - 1.5 large spoons;
• 4 eggs;
• Vegetable oil (refined) - 400 ml. It is necessary to choose the highest quality so that the finished sweetness does not have an unpleasant smell and taste;
• Sugar - 400 g;
• Fine salt - a quarter of a small spoon;
• Kefirchik - 370 g;
• Baking powder - 2.5 small spoons;
• Soda - 1.3 small spoons;
• Red gel food coloring - 2-3 small spoons.

• - 400 g;
• Cream (33%) - 300 g;
• - about 150 g (can be adjusted to taste).

Let's start the cooking process:

1. In one container, break the eggs and combine with sugar, turn on the mixer and beat the ingredients until a white, thick mixture;
2. Pour kefir into the second bowl and pour quick soda into it. Mix well;
3. Add the dye to this and mix until the mixture turns a bright red hue. If pallor is observed, then you can add a little more dye. Add vegetable oil;
4. Pass the flour, baking powder and cocoa through a fine sieve and mix in a separate bowl. Here we add fine salt;
5. We combine the contents of all three containers and beat with a mixer until a homogeneous dough mixture is bright red in color. Lumps should not remain;
6. We divide the mass equally into two baking dishes. The bottom can be covered with baking parchment;
7. The process of baking a biscuit takes 30-40 minutes in an oven heated to 180 degrees. Readiness is checked by dipping a toothpick into the center of the dough. If it remains dry, then you can get the workpiece out of the oven;
8. Cool each biscuit and divide in half. The result is four cakes for our dish;
9. We make cream for the Red Velvet Cake. In one bowl, beat the chilled cream until stiff. In another, combine powdered sugar with cream cheese at room temperature, and beat a little;
10. Gradually add the cream to the cheese and gently stir everything with a spoon. So our impregnation is ready. It is necessary to place it in the refrigerator for about 4 hours, covering the bowl with a film. So it will become more dense and will not absorb foreign odors;
11. Now step by step we collect the cake. Put the first cake on a wide plate and evenly coat it with cream. Then we repeat the manipulations until all the cakes are over;
12. We also coat the last cake with impregnation, trim the entire surface on top and on the side with a culinary spatula or a wide knife;
13. You can decorate the finished sweetness with berries, mint leaves. Before serving, let the biscuit soak in the refrigerator for about three hours.

The recipe for "Red Velvet" from Yulia Vysotskaya

The cooking scheme in this version is practically no different from the previous one. The cream remains the same, but the buttermilk or kefir is changed to sour cream and cream. This and a few more nuances will be told by a step-by-step recipe for a Red Velvet cake from Yulia Vysotskaya.

Ingredients for 4 servings:

• Cocoa - 1 large spoon
• Flour - 340 g;
• Sugar - 300 g;
• Salt - a quarter of a small spoon;
• Soda - 1 small spoon;
• Vegetable oil - 300 g;
• 3 eggs;
• Cream (35%) - 150 g;
• Sour cream (20%) - 150 g;
• Red food coloring - 2 small spoons.

The composition and technology of cooking the cream does not change. And the homemade Red Velvet cake itself is done as follows:

1. The dough is very easy to make. In one container, immediately combine flour, sugar, salt, baking powder, soda and cocoa;
2. Then beat in the eggs and add vegetable oil. It must be odorless. You can use olive;
3. At the end, fat cream and sour cream are added, as well as dye;
4. To obtain a caustic red tint, you can increase the amount of dye. All ingredients are mixed with a mixer;
5. Get a liquid dough. Don't be scared, that's how it should be. Do not rush to bake the cakes right away, but leave the dough for 10-20 minutes so that the soda reacts with the milk component;
6. Line the bottom of a baking dish with parchment paper. We make a “French shirt”: we coat the entire form with butter and apply a little flour on top. Pour the required amount of dough, depending on the diameter of the future cake;
7. Baking is carried out at 170 degrees for 20 minutes. Remove the finished cakes and cool, then wrap each individually with cling film and place in the refrigerator for a couple of hours. So they will become softer and more tender;
8. Take out the cakes, cut off the browned top and a small layer from the ends. But if you do not cover the dessert with cream on the outside, then the sides can be left as is;
9. Assemble the cake, brushing each cake in turn with the impregnation. Apply it on top and sides. Decorate the sweetness as you like and refrigerate for about 5 hours to soak.

Andy Chef's Red Velvet Recipe

Red Velvet Cake at home is made exactly the same as in the previous recipe, but it is smeared with cream made according to Andy Chef's special instructions. She is very simple. Need to stock up:

• Curd cheese - 340 g;
• Vanilla extract - 2 small spoons;
• Powdered sugar - 100 g;
• Butter - 115 g;

You just need to combine everything together in one bowl and beat until smooth with a mixer for 5-7 minutes.

There are a few more subtleties to make the cream perfect:

• Cheese must be curd. Substitution for melted is strictly prohibited. Hochland products are best suited. But you can also use cheeses like , or ;
• The cheese should be very cold and firm. To do this, it must be kept in the refrigerator all night;
• Butter, on the other hand, should be soft. You can keep it for several hours at room temperature. It is necessary to use a product with a fat content of 82.5% and with a cream content;
• If it is necessary to make the color of the cream whiter, or there is a squeak of powder, then you must first beat the butter and powder at maximum speed for 7-10 minutes, and only then add the cheese.

Recipe for "Red Velvet" with natural dye

The cooking process practically does not change. Only such Red Velvet is made with beets. Required:

• Flour - 240 g;
• Salt - a pinch;
• Cocoa - 1 small spoon;
• baking powder - 2 small spoons;
• Vegetable oil - 140 g;
• Sugar - 150 g;
• Vanillin - 8 g;
• Eggs - 2 pcs;
• Milk - a glass;
• Beetroot puree - 160 g;
• Wine vinegar - 1 large spoon;
• Kefir - 75 g;

For impregnation:

• Water - 90 ml;
• Sugar - 50 g;

• Cream cheese - 260 g;
• Sugar - 170 g;
• 4 egg whites;
• Butter - 180 g;
• Vanillin - a bag.

1. Preparing beets for puree. Wrap it in foil and put it in the oven for an hour. Cool, peel, cut into cubes and grind in a blender to puree;
2. We combine the beet mass with vinegar, kefir and milk, mix. Then add sugar and vanillin, add vegetable oil, add salt and mix thoroughly again;
3. In a separate bowl, mix cocoa, flour and baking powder. We combine everything with the beetroot mixture, knead the dough and fill it with a baking dish;
4. We bake the cake for half an hour at a temperature of 180. After being ready, cool it and cut it into 3 cakes;
5. For impregnation, prepare the syrup. To do this, stir the sugar with water, put on the flame and cook until the sugar disappears completely. Remove the syrup and refrigerate;
6. For cream, combine egg whites with sugar and vanilla. We put the mixture in a water bath;
7. We combine cheese with butter and carefully introduce into the protein mixture, not forgetting to mix. Cook in a water bath until thickened;
8. We soak each shortcake with syrup and coat with cream. We decorate at our discretion.

Making your own Red Velvet Cake is not difficult. You just need to prepare the necessary products, stock up on time, and also study all the nuances. As a result, you can surprise your guests with an original and delicious dessert.

Video: Detailed Red Velvet Cake Recipe

Just don't say you haven't heard of Red Velvet (it's more correct to call Red Velvet).

Note to the hostess - there are many theories regarding its origin. Some believe that his recipe originated in the southern part of the United States, someone is sure that the cake recipe originated in the northern part. But we know for sure that this cake has become a favorite dessert of Americans and Canadians in recent decades.

The bright red color of the pastry has contributed to the fact that the Red Velvet Cake has become known as the Devil's Food. John Mariani, in his book The Dictionary of American Food and Drink, suggests that the cake has come to be called the Devil's Food because of its amazing taste, which some moralists might consider sinful.

Now I will explain why this is an ultra popular dessert. Look at the appearance: bright red cakes and snow-white cream. The classic cake is completely covered with cream on the outside, but I wanted to evoke more expression and passion, so I made it "naked". It is incredibly bright and catchy, besides, I don’t know of another such cake, at least a little similar.

It has very porous and moist cakes, they literally melt in your mouth, but that's not even the point. The trick is in a small amount of cocoa, which is added to the dough, but masked by red. That is, when you bite off a piece, you expect anything, but not a chocolate aftertaste. This is a cake that deceives perception and surprises again and again. I'm not exaggerating, with every bite I was surprised again, "Oh, yes, it's chocolate," because outwardly it does not look like that.

Throw in the buttercream that most of my followers are in love with, and you have a cake that you want to make again, again, again ...

Ideal things, perhaps, are ideal in everything. The dough is so simple that there is not even any criteria for which ingredients to add when. I didn't turn on the mixer at all until I put in the final ingredient. Isn't that great.

In a bowl, mix flour (340 g), sugar (300 g), a tablespoon of cocoa, 1/4 tsp. salt, 1 tsp soda and 2 tsp. baking powder.

At the end, you need to add buttermilk (280 gr.). I replaced it with heavy cream 33% (150 gr.) And sour cream 20% (130 gr.), You can just take fatter kefir. And red food coloring. The highest quality and best result is AmeriColor Red Red (or Super Red).

It took me about 1.5-2 tsp for this amount of dough. gel dye. Do not be sorry here, the dough should be nuclear red. Mix everything well with a mixer.

The dough will be quite liquid, don't worry, that's how it should be. Leave it for 10-20 minutes, the thing is that soda needs some time to react with the dairy ingredient.

Grease the form with butter, and lay parchment on the bottom. And pour out the required amount of dough. I made three 16 cm cakes. Or it will be two 18 cm each. To be completely professional, first weigh the empty bowl, and then the bowl with the finished dough. Through mathematical calculations, you will understand how much dough to pour into the mold for each cake.

We bake at 170 degrees for 20 minutes. Look carefully. At the 15th minute I began to check with a skewer. As soon as it began to dry out, I took out the form. Let the cake cool in the mold on the wire rack for 2 minutes, and then carefully remove the cake onto the wire rack.

Cool the form (I just rinse with cold water), grease again with oil, parchment to the bottom and go. When the cakes have cooled, wrap each with cling film and refrigerate for 2 hours.

After two hours, remove the cakes and carefully cut off the top - most likely it will rise a little in the center.

See how porous the cake turns out. And how delicious it is. Then you can coat the cakes with cream and collect the cake. I'll show you how I did it.

To make the cake beautiful naked, you need to trim the ends (they brown in the oven and turn more brown than red). You can just cut a thin layer with a knife, but I cut with a metal ring - the only way to get all the cakes the same shape and size.

Repeat the same with the rest of the cakes. I repeat, if you cover it with cream on the outside - do not cut off the sides, no one will appreciate it anyway.

I used buttercream. he is well known to you. From above it will be successful to plant roses - a sort of red brutality and white tenderness.

If you followed my path, then prepare deep bowls or wide glasses. Tear the cake cuts into small pieces of 2-3 cm with your hands, lay out a layer of such pieces, cream on top and so on to the very top. This is a great way to use up all the trimmings (not just in this recipe). In this case, the taste will be the same, but there are two desserts.

I'm very interested in your opinion. Did the light chocolate taste surprise you, are the cakes interesting, and in general, impressions. You can read about how to properly bake cakes, assemble a cake and work with cream here.

By the amount of dough for cakes (2-4 cakes from 1.5 to 2.5 cm):

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A simple recipe for a Red Velvet cake from Andy Chef home cooking step by step with a photo. Easy to cook at home in 2 hours. Contains only 239 kilocalories.

• Dish type: Pastries and desserts
• Preparation time: 16 minutes
• Cooking time: 2 hours
• Amount of calories: 239 kilocalories
• Servings: 4 servings

• Complexity: Easy Recipe
• National cuisine: home kitchen

Ingredients for four servings

• Wheat flour 340 g
• Sugar 300 g
• Cocoa powder 1 tablespoon
• Salt ¼ teaspoon
• Soda 1 teaspoon
• Baking powder 2 teaspoons
• Chicken egg 3 pieces
• Deodorized refined vegetable oil 300 ml
• Cream 35% 150 g
• Sour cream 20% 150 g
• Red food coloring 2 teaspoons

Step by step cooking

1. The dough is so simple that there is not even any criteria for which ingredients to add when. I didn't turn on the mixer at all until I put in the final ingredient. In a bowl, mix flour (340 g), sugar (300 g), a tablespoon of cocoa, 1/1, tsp. salt, 1 tsp. soda and 2 tsp. baking powder.
2. Then three eggs, odorless vegetable oil (300 g).
3. At the end, you need to add buttermilk (280 g). I replaced it with heavy cream 33% (150 g) and sour cream 20% (130 g), you can just take fatter kefir. And red food coloring.
4. It took me about 1.5-2 tsp for this amount of dough. gel dye. Do not regret here, the dough should be nuclear - red. Mix everything well with a mixer.
5. The dough will be quite liquid, don't worry, that's how it should be. Leave it for 10-20 minutes, the thing is that soda needs some time to react with the dairy ingredient.
6. Grease the form with butter, and lay parchment on the bottom. And pour out the required amount of dough. I made three 16 cm cakes. Or it will be two 18 cm each. To be completely professional, first weigh the empty bowl, and then the bowl with the finished dough. Through mathematical calculations, you will understand how much dough to pour into the mold for each cake.
7. We bake at 170 degrees for 20 minutes. Look carefully. At the 15th minute I began to check with a skewer. As soon as it began to dry out, I took out the form. Let the cake cool in the mold on the wire rack for 2 minutes, and then carefully remove the cake onto the wire rack.
8. Cool the form (I just rinse with cold water), grease again with oil, parchment to the bottom and go. When the cakes have cooled, wrap each with cling film and refrigerate for 2 hours.
9. After two hours, remove the cakes and carefully cut off the top - most likely it will rise a little in the center. See how porous the cake turns out. And how delicious it is. Then you can coat the cakes with cream and collect the cake. I'll show you how I did it.
10. To make the cake beautiful naked, you need to trim the ends (they brown in the oven and turn more brown than red). You can just cut a thin layer with a knife, but I cut with a metal ring - the only way to get all the cakes the same shape and size.
11. Repeat the same with the rest of the cakes. I repeat, if you cover it with cream on the outside - do not cut off the sides, no one will appreciate it anyway.
12. I used a creamy cream, you are familiar with it. From above it will be successful to plant roses - a sort of red brutality and white tenderness.
13. If you followed my path, then prepare deep bowls or wide glasses. Tear the cake cuts into small pieces of 2-3 cm with your hands, lay out a layer of such pieces, cream on top and so on to the very top. This is a great way to use up all the trimmings (not just in this recipe). In this case, the taste will be the same, but there are two desserts.
14. By the amount of dough for cakes (2-4 cakes from 1.5 to 2.5 cm):
15. mold diameter (cm) 16-18 20-22 24+ dough portions 1 2 3
16. Cream: curd cheese - 340 g. Butter - 115 g. Powdered sugar - 100. Vanilla extract - 2 tsp
17. This cream is the simplest - you do not need any skills or complicated preparation, everything is simple. And here is the most important and only rule for you - very cold curd cheese, very soft butter.
18. That is, it is better to keep the cheese in the refrigerator all night so that it is cold and hard enough. And on the contrary, hold the oil for a couple of hours (night) in the kitchen on the table so that it becomes soft and pliable. Only under such conditions will you get an excellent cream with a delicate texture and taste. The course of action is the simplest - put the ingredients in a bowl and beat with a mixer until smooth. This will take 5-7 minutes.
19. Of course, it is better to keep such a cream in the refrigerator; in a pastry bag, it can easily lie for 5 days without losing texture and properties. But you don’t need to think that it is too tender - all the same, powdered sugar and curd cheese give it sufficient stability. That is, even at room temperature (about 17 degrees), the cake will easily stand for several days without losing shape.
20. Here is another of its properties - they can cover the sides and top of the cake, the cream does not “creep” and retains its shape. The same property is useful when you make caps for cupcakes or different “flowers” ​​for decorating cakes.
21. Here's a piece of advice that's been asked a lot. If the powder creaks or the color is needed whiter, do this: first, beat the butter and powder with a mixer at the maximum, for 5-10 minutes. And then he puts in the cheese.
22. At the mixing stage, you can flavor the cream, for example, by adding cocoa, or fruit purees. Here's an example of raspberry cream. Make raspberry puree (it does not matter whether it is frozen or fresh). Now add a couple of tablespoons of the resulting puree to the cream and mix. The bones can be removed by straining the puree through a sieve, I did not. If you stir the cream for a minute, it will turn out so marbled with white and pink stains. Mix for another 2-3 minutes - you will get a homogeneous pink cream.
23. There are also a lot of questions about cottage cheese. First of all, do not confuse cream cheese and cottage cheese - the first is more like processed cheese, the second is like finely ground cottage cheese. If you try it out of the pack, it will be a little salty, don't be alarmed - salt enhances the sweet ingredients and slightly shades them (so that the cream does not become cloying). For my desserts, I use Hochland, less often Almette. You can even use soft ricotta or other cheeses like mascarpone and philadelphia - but the basic recipe will still be the same as I wrote above.
24. Here is a small guide to help you, I give portions from my experience, you may need more or less cream, it all depends on the thickness of the layers of application. mold diameter (cm) 16-18 20-22 24+ bare cake (serves) 1 1.5 1.5 regular cake (serves) 2 3 4

Cooking instructions

2 hours + 2 hours Print

1. The dough is so simple that there are not even any criteria for which ingredients to add when. I didn't turn on the mixer at all until I put in the final ingredient. In a bowl, mix flour (340 g), sugar (300 g), a tablespoon of cocoa, 1/4 tsp. salt, 1 tsp soda and 2 tsp. baking powder. Tool Mixer Beating egg whites, as well as kneading other substances like minced meat or dough, is convenient not by hand (as it takes time and effort), but with a mixer like KitchenAid. For example, the Artisan model has ten speed settings and three different attachments to work with any consistency, besides, it is also a versatile food processor.

2. Then three eggs, odorless vegetable oil (300 g).
Crib How to check egg quality

3. At the end, you need to add buttermilk (280 g). I replaced it with heavy cream 33% (150 g) and sour cream 20% (130 g),
you can just take fatter kefir. And red food coloring.

5. The dough will be quite liquid, don't worry, it should be so. Leave it for 10-20 minutes, the thing is that soda needs some time to react with the dairy ingredient.

6. Lubricate the form with butter, and lay parchment on the bottom. And pour out the required amount of dough. I made three 16 cm cakes. Or it will be two 18 cm each. To be completely professional, first weigh the empty bowl, and then the bowl with the finished dough. Through mathematical calculations, you will understand how much dough to pour into the mold for each cake.
Tool Baking paper For even baking, it is better to send open pies and quiches to the oven on a wire rack, and so that the sauce boiling from the heat does not drip between the rods, baking paper will help. For example, the Finns produce a good one - it is quite dense and is already divided into sheets that are easy to get out of the box. And more from paper is not required.

7. Bake at 170 degrees for 20 minutes. Look carefully. At the 15th minute I began to check with a skewer. As soon as it began to dry out, I took out the form. Let the cake cool in the mold on the wire rack for 2 minutes, and then carefully remove the cake onto the wire rack. Tool Skewers When eating at parties, skewers replace all utensils at once. Ordinary toothpicks can be used instead, but long bamboo skewers work better with tall designs.

8. Cool the mold (I just wash it with cold water), grease again with oil, parchment to the bottom and go ahead. When the cakes have cooled, wrap each with cling film and refrigerate for 2 hours.

9. After two hours, remove the cakes and carefully cut off the top - most likely it will rise a little in the center.
See how porous the cake turns out. And how delicious it is. Then you can coat the cakes with cream and collect the cake. I'll show you how I did it.

10. To make the cake naked beautiful, it is necessary to cut off the ends (they brown in the oven and become more brown than red). You can just cut a thin layer with a knife, but I cut with a metal ring - the only way to get all the cakes the same shape and size. Tool Culinary ring This contraption is called a culinary ring, or a cutter, and professionals call it a round cutting. This is a versatile tool that cuts out perfect circles from dough, helps lay out tartare or fry neat fried eggs. The diameter and height of the rings are different. It is better to keep a different-sized set in the house: it will not be superfluous for sure.

11. Repeat the same with the rest of the cakes. I repeat, if you cover it with cream on the outside - do not cut off the sides, no one will appreciate it anyway.

12. I used a creamy cream, you are familiar with it. From above it will be successful to plant roses - a sort of red brutality and white tenderness.

13. If you followed my path, then prepare deep bowls or wide glasses. Tear the cake cuts into small pieces of 2-3 cm with your hands, lay out a layer of such pieces, cream on top and so on to the very top. This is a great way to use up all the trimmings (not just in this recipe). In this case, the taste will be the same, but there are two desserts.

14. By the amount of dough for cakes (2-4 cakes from 1.5 to 2.5 cm):

15. mold diameter (cm) 16-18 20-22 24+
dough portions 1 2 3

16. Cream: curd cheese - 340 g.
Butter - 115 g.
Powdered sugar - 100.
Vanilla extract - 2 tsp

18. That is, it is better to keep the cheese in the refrigerator all night so that it is cold and hard enough. And on the contrary, hold the oil for a couple of hours (night) in the kitchen on the table so that it becomes soft and pliable. Only under such conditions will you get an excellent cream with a delicate texture and taste. The course of action is the simplest - put the ingredients in a bowl and beat with a mixer until smooth. This will take 5-7 minutes.

19. Of course, it is better to keep such a cream in the refrigerator, in a pastry bag it can easily lie for 5 days without losing its texture and properties. But you don’t need to think that it is too tender - all the same, powdered sugar and curd cheese give it sufficient stability. That is, even at room temperature (about 17 degrees), the cake will easily stand for several days without losing shape.

20. Here is another of its properties - they can cover the sides and top of the cake, the cream does not “creep” and retains its shape. The same property is useful when you make caps for cupcakes or different “flowers” ​​for decorating cakes.

21. Here's a piece of advice that gets asked a lot. If the powder creaks or the color is needed whiter, do this: first, beat the butter and powder with a mixer at the maximum, for 5-10 minutes. And then he puts in the cheese.

22. At the mixing stage, you can flavor the cream, for example, by adding cocoa, or fruit purees. Here's an example of raspberry cream. Make raspberry puree (it does not matter whether it is frozen or fresh).
Now add a couple of tablespoons of the resulting puree to the cream and mix. The bones can be removed by straining the puree through a sieve, I did not. If you stir the cream for a minute, it will turn out so marbled with white and pink stains. Mix for another 2-3 minutes - you will get a homogeneous pink cream.

23. There are also a lot of questions about curd cheese. First of all, do not confuse cream cheese and cottage cheese - the first is more like processed cheese, the second is like finely ground cottage cheese. If you try it out of the pack, it will be a little salty, don't be alarmed - salt enhances the sweet ingredients and slightly shades them (so that the cream does not become cloying). For my desserts, I use Hochland, less often Almette.
You can even use soft ricotta or other cheeses like mascarpone and philadelphia - but the basic recipe will still be the same as I wrote above.


24. Here is a small guide to help you, I give portions from my experience, you may need more or less cream, it all depends on the thickness of the application layers.
mold diameter (cm) 16-18 20-22 24+
bare cake (portions) 1 1.5 1.5
regular cake (portions) 2 3 4