Red Velvet Cake
12 servings
120 minutes
The 'Red Velvet' cake is a true symbol of elegance in the world of desserts. Its history traces back to early 20th-century American cuisine when chefs began experimenting with vinegar and cocoa to create a delicate texture. The exquisite red hue became the hallmark of this treat. The flavor of the cake is a perfect blend of airy, slightly chocolatey sponge with soft, velvety cream that gives it an unmatched richness. It is perfect for romantic dinners, festive events, and cozy tea gatherings. The uniqueness of 'Red Velvet' lies in its visual appeal and tender texture that literally melts in your mouth, leaving a light creamy aftertaste. This cake is a true work of art capable of adorning any table.
1
Prepare all the ingredients. All products should be at room temperature.
2
Mix 6 grams of food coloring into 120 ml of kefir and set aside.
- Kefir: 120 ml
- Red food colouring: 6 g
3
In a thick-bottomed saucepan, place 300 grams of yogurt, add 1 egg, and beat with a mixer.
- Plain (natural) yoghurt: 300 g
- Chicken egg: 3 pieces
4
Mix 100 grams of sugar, 30 grams of starch, and 8 grams of vanilla sugar.
- Sugar: 280 g
- Cornstarch: 50 g
- Vanilla sugar: 16 g
5
Add 200 ml of milk and mix well.
- Milk: 200 ml
6
Combine yogurt with milk mixture, heat over medium heat, bring to a boil while stirring constantly, and cook for 30 seconds.
7
Transfer the hot pudding to a container, cover with plastic wrap, and let it cool at room temperature. Do not put it in the refrigerator.
8
Mix 180 grams of flour with 20 grams of starch, 6 grams of cocoa, baking powder, soda, and 8 grams of vanilla sugar.
- Wheat flour: 180 g
- Cornstarch: 50 g
- Cocoa powder: 6 g
- Baking powder (raising agent): 1 teaspoon
- Baking soda: 0.5 teaspoon
- Vanilla sugar: 16 g
9
Beat 60 grams of butter with a mixer, add 180 grams of sugar, beat for 2-3 minutes, add vegetable oil, and continue beating until the mixture combines.
- Butter: 310 g
- Sugar: 280 g
- Vegetable oil: 90 ml
10
Add 2 eggs one at a time, mixing the batter with a mixer each time.
- Chicken egg: 3 pieces
11
Sift the dry mixture into the egg-cream mixture in two batches and mix with a mixer.
12
Add vinegar and mix.
- 9% table vinegar: 0.5 tablespoon
13
Add kefir with dye, mix to ensure no uncolored dough remains.
- Kefir: 120 ml
- Red food colouring: 6 g
14
Place the dough on a baking sheet lined with parchment paper, smooth it out, put it in a preheated oven at 180 degrees on the middle rack, bake for 20-25 minutes, then transfer the finished cake to the table to cool, do not remove the paper.
15
Use a cutter with thin edges, made of metal or plastic, to cut out blanks for pastries, and grind the cake scraps in a blender into a uniform crumb.
16
Beat 250 grams of butter with a mixer until fluffy, adding 2 tablespoons of cooled pudding to the butter, quickly mixing the cream with the mixer on low speed (do not whip), the butter and pudding should be at the same temperature.
- Butter: 310 g
- Cornstarch: 50 g
17
Transfer the cream to a piping bag, cut the tip, and apply the cream to the pastry.
18
Flatten, roll in crumbs.
19
Melt some white chocolate and drizzle it over the pastries.
- Salt: pinch
