"Red Velvet", being invented in America, has spread all over the world: it has repeatedly transformed, improved and acquired new ingredients to improve the taste. There are several recipes for the Red Velvet cake: the original one among them.
Classic Red Velvet Cake
Components:
- low-fat fermented milk product - 475 ml;
- flour c. from. - 430 g;
- soda - 10 g;
- cocoa - 38 g;
- spread and egg chatterbox 220 g each;
- sugar - 306 g;
- eggs of the 1st category - 4 pcs.;
- red food coloring - 40 ml.
For the layer:
- cream cheese (for example, Cremette) - 395 g;
- powdered sugar or ground sugar - 125 g;
- whipping cream - 356 ml.
- Dough kneading technology according to the classic recipe:
- Beat soft butter and sugar until smooth.
- We introduce eggs to the already mixed components.
- Dissolve the dye in kefir: add to the oil mixture.
- Sifted alternately flour, soda and cocoa until the components are completely combined, mix into the dough.
- We cannot give exact time guidelines: it all depends on the oven. Therefore, we simply put the biscuit in an oven preheated to 180 ° C and bake until tender. We recommend not to open the door for the first 25-30 minutes so that the dough does not fall, but after they have expired, proceed: check the biscuit for readiness with skewers.
In 30 minutes, when the biscuit is baked, you need to whip the cream:
- A prerequisite for all creams - whipping cream to a fluffy mass - has not been spared this recipe either.
- After completing one whipping process, repeat it with powder and cream cheese. We do this in a separate container for maximum splendor.
- We mix two air masses.
Sponge cake and cream are perfect. It remains only to put the cake together. We coat the cakes only after cooling.
Cooking in a multicooker
In a multicooker, the cake is ideally baked and turns out to be airy.
Components:
- 510 g flour;
- 4 whole and 1 yolk;
- 450 g sugar;
- 300 g of spread and fermented milk product;
- 180 g vegetable oil;
- 35 g cocoa;
- 1.5 tsp. soda and vanillin;
- 1.5 tbsp. l. dye.
We perform the following actions:
- Mix together flour, cocoa, baking powder, vanillin.
- The only remaining dry constituent, sugar, is required to combine with eggs and oils.
- We combine the resulting two masses into one.
- Now for the rest of the ingredients. For a uniform color, it is recommended to dissolve the dye in a fermented milk product, in our case, kefir, before mixing.
- Put the resulting mass in a bowl: 90 minutes with the "Baking" program.
- At the sound signal, we switch the multicooker to heating mode for a quarter of an hour.
Dividing the biscuit, coat each cake with cream. You can decorate the cream to your taste.
How to make with beet juice
Do not accept artificial food colors, as you strive for maximum naturalness of products? Beetroot juice is a great natural alternative to artificial food colors.
- 350 g of flour and sugar;
- 270 g spread;
- 30 g cocoa;
- 150 g of fermented milk product;
- 60 g of beet juice;
- 7 g of vinegar and baking powder.
How to get juice?
- We turn the beets into a mushy puree and squeeze the juice with ordinary cheesecloth. We mix it with a dairy product - kefir.
From the moment the raw dough is sent to the oven (175 ° C) to the moment of removal, on average, 45 minutes should pass.
"Red Velvet" by Andy Chef
Andy Chef cooks from:
- flour - 340 g;
- sugar - 300 g;
- cocoa - 30 g;
- salt - 5 g;
- baking powder - 10-12 g;
- eggs - 3 pcs.;
- oil (lean) - 300 g;
- sour milk (buttermilk) - 280 g;
- dye - 2 tsp.
The recipe from a renowned chef has the traditional form of mixing ingredients: first dry foods, then eggs, butter, kefir.
A prerequisite is the rest of the dough before laying it out in the missed form.
Biscuit is baked: 1/3 hour - 170 ° С.
Wine soaked cake
Despite the fact that many consider the impregnation for the considered dessert inappropriate because of its "innate" juiciness, it is worth mentioning the impregnation, from which it plays with new bright taste notes.
Prepare the dough according to any recipe. We will focus on cream and impregnation.
Cream:
- 300 g icing sugar;
- 450 mascarpone;
- 300 g of curd cheese;
- 225 ml cream.
Impregnation:
- 75 g sugar;
- 3 tbsp. l. water;
- 3 tbsp. l. red wine.
Let's make a cream:
- Using a mixer, beat the cheeses.
- Gradually introduce the powder.
- Cream followed.
- Before spreading the cake, let the cream stand in the refrigerator.
The impregnation is prepared as follows:
- We make a thin syrup from a mixture of sugar and water, making the mixture boil, but without bringing it to thickening.
- Add wine to the warm mixture.
That's all: the impregnation is ready.
Buttermilk dessert
Initially, the technological map included buttermilk and the following set of products:
- 495 g flour;
- 450 g sugar;
- 225 g spread;
- 225 g vegetable oil;
- 4 whole + yolk;
- 405 ml buttermilk
- 1.5 tbsp. l. cocoa;
- 1.5 tsp. baking powder;
- 1/2 tsp salt;
- vanilla;
- 3 tsp food coloring (red).
Begin:
- We dilute the dye in a liquid component - in this case, it is buttermilk. In the absence of a product, it is permissible to replace it with: kefir; a mixture of milk with a couple of drops of lemon juice.
- We achieve a white, fluffy homogeneous mass without grains: by intensively beating sugar and butter.
- Stir in eggs, vanilla - use the mixer again.
- We combine the already mixed masses and add the vegetable oil.
- Beat again and pour in several approaches a mixture of dry products: flour, baking powder.
- The dough is ready: we start baking - 180 ° С at 40 minutes.
It is better to use ready-made cakes not immediately: the best option is cakes that have been infused a little and rested for at least a couple of hours.
Recipe from Gordon Ramsay
And again, the recipe for an eminent cake from an equally famous chef, who has worldwide recognition - Gordon Ramsay.
According to the recipe from Gordon Ramsay, you should prepare:
- flour - 240 g;
- baking powder - 10 g;
- salt - 3 g;
- dye (powder) - 15 g;
- cocoa - 25 g;
- olive oil - 50 ml;
- sugar - 150 g;
- eggs - 2 pcs.;
- vanillin - 5 g.
For the cream:
- cream cheese - 120 g;
- icing sugar - 100 g;
- butter - 75 g.
We prepare the biscuit mass as follows:
Beat the butter until the added sugar whitens the mass: for this you need to wait until the crystals are completely dissolved. Stir in 1/2 of the amount of flour mixed with cocoa and vanilla. Followed by kefir and the remaining chocolate flour.
Bake to a clean skewer at 180 ° C.
We make the cream as follows:
Whisk together and mix the cheese and butter. Gently introduce the powder. Whisk until firm, but light and airy.
Mousse cake "Red Velvet"
"Red Velvet" is like a mousse cake - a new trend that not everyone has yet had time to try at home. But in vain! It is very sophisticated, so we recommend baking it.
For a biscuit cake:
- 140 g flour;
- 0.5 tsp soda, salt and wine vinegar;
- 5 g cocoa;
- 160 g sugar;
- 45 g spread;
- 95 g of vegetable oil;
- 20 g yolks;
- 45 g protein;
- 95 g buttermilk;
- dye red.
Cooking:
Grind the butter one by one with sugar. It is convenient to start with creamy, smoothly switching to vegetable. We introduce yolks, vinegar and dye. The next flour - to avoid lumps, we introduce in parts. Pour in the buttermilk last, then knead the dough well.
Done! It remains to bake the cake at 180 ° C.
For confit:
- 225 g cranberries;
- 6 g gelatin (sheet);
- 65 g sugar;
- 10 g starch.
Cooking:
Having prepared the berry puree, we mix everything in it except the gelatin: after mixing, we expose it to temperature, achieving a boil. After removing from the heat, introduce the presoaked gelatin (squeeze out of the liquid). Beat with a blender. We take the form in which the cakes were baked, or identical in diameter. We send to freeze in the freezer.
Mousse component:
- 10 g gelatin;
- 170 g dry or semi-dry champagne;
- 20 g lemon juice;
- 130 g sugar;
- 130 g cream (33%);
- 30 g of water;
- 2 eggs.
Cooking:
Grind the yolks with st. l. (with a slide) sugar. We introduce champagne to them, combined with 25 g of sweetener and lemon juice when heated. Returning the saucepan to the stove, bring it to a boil. We introduce gelatin only after removing the saucepan from the heat. Add whipped cream last: after mixing, send to solidify.
We collect the cake:
First, in the form where the dessert will be collected, we spread a third of the mousse. We put 1 cake. More mousse on top. Now confit and leftover mousse. Finish off with the last layer of biscuit cake.
After finishing decorating the cake, put it in the freezer. Another 10 minutes and you can enjoy the taste.
Cake decoration: original ideas
The bright appearance of "Red Velvet" raises a pertinent question about cake decorating. How to make it beautiful and tasty?
"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 the real American classics. A wonderful sponge cake with a loose, velvety structure, a subtle chocolate aftertaste and an amazingly tasty cheese cream - this is a delicious dessert!
All ingredients for making the 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 dry ingredients into a cup.
Mix the mixture well with a mixer until smooth.
Add food coloring and mix thoroughly to create an intensely bright red color. How much to add depends on the brand and manufacturer of dyes, it is advisable to take a water-soluble, gel. I added 1.5 tbsp. - follow the instructions for the dye.
You should get a bright red mixture. Leave the dough for 20 minutes so that it reacts with kefir.
Grease the bottom of the split 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.
Allow the finished biscuit to cool in the mold for a couple of minutes, then remove from the mold on the wire rack. Such biscuits can be prepared in advance, wrapped in plastic wrap and stored in the refrigerator until the desired hour X.
The biscuit will probably have a top, a hat. Cut it off carefully, break it into pieces, dry in the oven.
Punch the pieces of biscuit into crumbs in a blender bowl.
Prepare the cream cheese for the cake. To do this, you need curd cheese, butter, icing sugar.
Beat the softened butter with powdered sugar, the mass should turn slightly white. Then add cream cheese, stir until smooth.
Divide the biscuit into 2 cakes. Put the cream in a culinary bag and apply to the cakes.
Smooth out the cream cake with a spatula or knife.
Pour biscuit crumbs on top of the cake, smooth with a brush. Then apply the crumb to the sides and use a brush to spread it from bottom to top.
Decorate the cake as you like.
On the eve of New Year's holidays, the New Year's version of cake decorating will also be appropriate.
"Red Velvet" cake with cheese cream is ready for tasting. Enjoy!
Well, delicious cake!
I want to show you a version of my summer "Red Velvet".
In this recipe, I want to tell and show you how to properly prepare a red velvet biscuit. To make the color of the biscuit bright, it is imperative to add cocoa to the dough. In the original recipe, it is prepared using buttermilk. I cooked with buttermilk and kefir. I must say right away that I liked the red velvet biscuit, which I cook using kefir, more.
For baking we need:
- 340 grams of wheat flour (W / C);
- 18 grams of cocoa powder;
- 4 grams (or 1 tsp) baking powder;
- 4 grams (or 1 tsp) baking soda
- 150 grams 72.5% sweet butter;
- 150 ml of refined, non-deodorized vegetable oil;
- 3 pieces of medium-sized chicken eggs (D-1 or S-1);
- 300 grams of white granulated sugar;
- seeds from 1 vanilla pod;
- 270 ml buttermilk or 2.5% -3% kefir;
- 1 tablespoon lemon juice (freshly squeezed);
- 2 teaspoons of gel dye (Red-Red);
- ¼ teaspoon of fine salt.
How to make red velvet biscuit
I must say right away that you need to preheat the oven in advance. We need to turn it on to 160 ° C.
Now we begin to make an unusual biscuit dough. First of all, we measure out the required amount of some dry ingredients (flour, salt, soda, cocoa and baking powder). Pour them together in a sieve and sift. It turns out such a homogeneous mixture.
Then, pour buttermilk or kefir into a deep glass, add squeezed lemon juice and gel dye. Mix the mixture well with a long stick and achieve a uniform color of the entire liquid.
Put softened butter at room temperature and sugar with seeds from one vanilla pod into the mixer bowl. Beat at medium speed.
Drive the eggs into the butter one at a time. Beat the mixture for about a minute, then add the next egg. Again we hold for a minute and drive in the third egg. The mass should be smooth, and the sugar should dissolve.
Now, one by one, in three stages, we will add flour and red mixture. We start with flour. You need to beat at medium, and then, at high speeds.
As a result, we get such a biscuit mass, which slides off the whisk like a ribbon.
We spread the biscuit dough in a mold (d \u003d 26 cm) with removable sides, which must be covered with edible paper along the bottom and sides. We bake for 1 hour 35 minutes. The baking time must be controlled. It depends entirely on your oven. After about an hour, you need to start piercing the biscuit with a dry skewer and check its readiness.
I got a lush velvet biscuit of a beautiful red color 6 cm in height.
When the biscuit is completely cool (!) It can be cut into cakes.
If it is hard for you to do this, then you can divide the biscuit dough into two or three equal portions and bake in separate cakes. For this it is better to use a mold with a smaller diameter and reduce the baking time.
"Red Velvet" ... Those who have tasted the cake of the same name come back to it again and again. Spectacular, tasty, delicate cake leaves no one indifferent.
Actually, its components are classic: flour, eggs, vegetable oil, buttermilk, cocoa, dye ... The biscuit comes out very moist, but delicious!
When I saw in a search engine that people were looking for a BISCUIT "Red Velvet", I thought: is there such a biscuit? I rummaged in books, the Internet - there is no such thing.
It was in the evening (at 21.00), in fact, there was nothing to do. Why not try to "portray" yourself? As a basis, take the most common recipe for biscuit dough, to which a dye is added.
If I screw up with color, - I said to my husband, - we will eat as it is. This will definitely not affect the taste (you have to try very hard to ruin the classic biscuit !!!), but how the dye will behave in the biscuit dough - but who knows ?!
In general, I am submitting to your judgment what happened.
I used AmeriColor. How will it be with dyes from other manufacturers - I don't know!
To prepare the Red Velvet biscuit, we will prepare the products according to the list.
Divide the eggs into whites and yolks.
Beat the whites with a pinch of fine salt until light foam, then add sugar literally 1 tablespoon each. Beat until firm foam (as in the photo). If you turn the mixer bowl over, the whipped egg whites won't budge! Children are very fond of such a joke: turn the bowl over the child's head - it will be fun for both. But the fun will only be if the whites are whipped correctly, although ... how to say :-)
So, beat the whites, add 1 yolk to them, beating after each.
The result is a lush mass!
Add the dye and beat again at low speed until the dough is completely colored.
At this stage, I thought: "The color is not very ... In the oven, the dough will still darken, it will not be right ...", but do not throw as many as 5 eggs and 180 gr. Sahara!
Let's continue.
Add flour in two passes, stirring gently with a whisk.
Put the resulting dough in a mold, the bottom of which is covered with parchment. Mold diameter - 21 cm.
We bake in an oven preheated to 170 degrees for 40 minutes.
Be guided by your oven !!! The sponge cake will come out dry!
As soon as you understand that the biscuit is ready, we take it out of the oven and completely cool it like this.
As soon as the biscuit has cooled down COMPLETELY, remove it from the mold.
This is how it turned out: a handsome man of saturated color! Here you can see the bottom of the biscuit.
And here is the cut, which pleased me even more than the look of the biscuit as a whole!
I can say that the "Red Velvet" biscuit was a success: it is, like an ordinary biscuit, lush, tender, airy, weightless!
By the way, its height is 6 cm, which will allow you to cut it into three parts.
And such a cake turned out from a biscuit.
The bottom of the cake is the top of the biscuit.
Here you see 2 parts, because we tasted the third, and the rest went for sprinkling.
If you wanted to bring some bright colors to life to raise your spirits, then the Red Velvet cake will help you to succeed (someone may be familiar with the recipe under the name Red Velvet).
An exquisite dessert, consisting of colorful cakes dyed with beetroot juice, in tandem with snow-white cream, has gained popularity among the sweet tooth all over the world.
A herbaceous plant familiar to many from the amaranth family has several species. Beets are cultivated in almost all corners of our country, of course, except for Antarctica. And we are accustomed to this, considering the plant folk of our own origin.
So, modern varieties of beets, of course, have already become our national product, but the history of the origin of the vegetable is far from our lands. The varieties that were bred and took root in our land come from wild beets, which grew exclusively on the soils of India and the Far East.
The product gained fame and demand centuries ago. Beets were an essential part of the daily diet of the ancient Romans, Greeks and Arabs. Only now they did not eat root crops, but exclusively leaves that were soaked in wine. The root vegetable itself was considered a medicinal product, and was used only in certain circumstances required for the patient.
In Russia, beets appeared a long time ago and were brought from Byzantium, approximately in the 10th century. The Slavic people not only baked it in the oven, but also served it. It was believed that the root vegetable gives strength to the heroes, and our beauties blushed their cheeks.
Ingredients for 12-14 servings
To prepare the dough, we need:
4 pieces of chicken eggs
450 grams of flour
1 tbsp. spoon (with a large slide) of cocoa powder
400 ml refined vegetable oil
370 grams of kefir (homemade)
¼ teaspoons of fine salt
400 grams of sugar sand
2 teaspoons (with a heap) of baking powder (baking powder)
⅓ teaspoons (no slice) baking soda
3 teaspoons of red helium food coloring (you can use a natural color: concentrated syrup or juice of cherries, beets, raspberries or other berries)
a packet of vanilla sugar or vanilla extract
For a creamy filler:
300 grams of butter or natural cream (high fat)
400 grams of cream cheese or full-fat cottage cheese
150-200 grams of powdered sugar
3 tbsp. spoons of milk (but it is permissible and not to use)
Inventory
oven
tablespoon
mixer or whisk
deep bowls
form for baking
knife, silk thread or wire
parchment paper
cake assembly dish
How to make Red Velvet cake
At the beginning of the start of the process of preparing the dough for dessert, turn on the oven. We need him to accept the dough for baking at a stable temperature of 170-180 °.
So, let's get down to making the dough.
Pour kefir into a convenient container for kneading liquid dough, where we add our quicklime baking soda. Stir and leave the composition alone for a few minutes.
While the soda is extinguished in kefir, let's beat the granulated sugar with eggs.
It is not worth dividing eggs into whites and the yolk part. Using a mixer, we need to beat the light thickened mass from eggs and sugar for about 5-7 minutes.
Pour the required volume into the fermented milk composition with slaked soda. Knead the composition thoroughly until it is completely homogeneous and the product is colored in a bright red tone.
It should be noted: For cooking, it is best to use beets - they are the brightest and most colorful. To do this, rub a small beet on a fine grater, fill the mass with acidified lemon water (so that the composition does not lose color). We put the beets on a small fire, and bring the mixture to a boil. Drain the colored water, squeeze the pulp. You can add a little granulated sugar to the red water, and boil it slightly to thicken the consistency.
Provided that relative to the use of the specified volume of dye, we get a pale shade, just increase the dosage of the dye.
Add to the red kefir the refined odorless vegetable oil prepared for use.
We sift the flour through a sieve to saturate with oxygen and remove incidental impurities. In a dry container we will mix all our dry ingredients: flour, baking powder, salt and cocoa powder. Stir the mixture.
Add the dry mixture to the egg composition. Next, pour the colored kefir with butter there. Beat everything using a mixer until smooth.
As a result, we get a red biscuit dough, which can be divided into equal parts so that we have four full cakes. Or we bake the entire volume in two approaches (divide the dough in half), and then divide each in half lengthwise.
It is worth noting: It is permissible not to grease the baking dish for the Red Velvet cake with vegetable oil. We already have enough oil (vegetable) in the dough so that the cake does not stick to the container. The bottom can be covered with baking paper if you don't trust your mold.
The process of baking a biscuit lasts about 40-45 minutes, but you look at your oven, and check the readiness with a wooden or toothpick.
When the biscuit is completely cool, divide the base for the cake in two.
A little trick: If there is no long thin knife among the kitchen utensils, then you can cut a tall biscuit lengthwise using a silk thread or wire. Stretch the wire with your fingers and run it gently along the crust.
We do the same with the second portion of the biscuit dough.
As a result, we get four full-fledged beautiful red biscuits.
How to make red velvet cake cream
Spread the creamy filler evenly over the entire base.
