Red Velvet cake
4 servings
540 minutes
The 'Red Velvet' cake is an embodiment of sophistication and passion in cuisine. Its deep red hue, achieved through food coloring and cocoa, gives it a unique style reminiscent of royal velvet. The history of this dessert dates back to the mid-20th century when it became popular in the USA for its softness and delicate flavor. A light, airy sponge made from eggs, flour, and butter is complemented by the velvety texture of cream cheese frosting and adorned with white chocolate and berries. The sweetness of the cake harmonizes with the slight tartness of raspberries, creating a perfect flavor balance. This cake is a true symbol of celebration and festivity, suitable for special occasions and enjoyment in cozy company.
1
Whisk 4 yolks with 50 grams of sugar until fluffy light cream.
- Chicken egg: 4 pieces
- Sugar: 200 g
2
Whip the egg whites separately to a stiff foam, add 50 g of sugar and whip until dense and glossy.
- Chicken egg: 4 pieces
- Sugar: 200 g
3
Mix both masses.
4
Add 60 g of flour, 20 g of starch, and 30 g of cocoa sifted together to the mixture.
- Wheat flour: 60 g
- Starch: 20 g
- Cocoa powder: 30 g
5
Stir with a spoon from the edge to the center, dropping the dough into the center of the bowl.
6
Add 30 g of melted cool butter and dye to the edge, mix.
- Butter: 30 g
- Red food colouring: 1 teaspoon
7
Pour the batter into a greased and floured mold (20-23 cm).
8
Bake for 25 minutes at 180-200 degrees, check with a stick.
9
Cool for 5 minutes in the mold, then on the rack.
10
Let it rest for 8 hours (at least) to strengthen the crumb, then cut it in half.
11
Whip 300 ml of cream, add the remaining sugar, mix, and spread on the cake.
- Heavy cream 35% fat: 300 ml
- Sugar: 200 g
12
Cover with the second half and coat completely with cream.
13
Sprinkle with grated chocolate and decorate with berries (before serving).
- White chocolate: 100 g
- Raspberry: 100 g
