Red velvet cake
Cake Red Velvet … Try a recipe from Alkikat brilliant and favorite for all with kitchen Madam, Red Velvet Cake Try Ballouneh Red Delicious, and his feet on all occasions trip
cooking time
60 minutes
enough for
8 people
Ingredients
For filling:
Powdered sugar: 2 cups
Cream cheese: 500 grams
Vanilla: a quarter of a teaspoon
whipping cream: a cup
– Flour: two
cups and three quarters of a cup – Cocoa: a cup
– Vanilla: a teaspoon (and a quarter teaspoon an additional amount)
– Baking powder: 2 tablespoons
– Salt: a pinch
– Sugar: 2 cups
– Vegetable oil: a cup
– Eggs: 5 grains
– Milk: a cup (curd)
– Vinegar: a tablespoon
– Red food coloring: 2 tablespoons
– Butter: a cup (at room temperature)
How to prepare
Preheat the oven to 170 degrees Celsius.
Mix the flour, cocoa, vanilla bean and baking powder in a medium bowl, and stir well to ensure that the ingredients are well incorporated.
In a separate bowl, mix sugar and oil, and mix well with a paddle attachment.
Gradually add the eggs to the sugar mixture, while continuing to beat, being careful not to put an egg without beating the previous one. Add a quarter of a spoonful of vanilla.
Mix milk, vinegar and red food coloring, and stir well.
Add half of the dry ingredients to the egg and sugar mixture and mix well, then pour in the vinegar mixture while continuing to stir until the ingredients overlap.
Add the rest of the dry ingredients while continuing to stir, to get a smooth and homogeneous mixture.
Grease the cake pan with a little oil and a pinch of flour.
Pour the red velvet mixture into the tin, and bake in the preheated oven for 25 minutes.
Meanwhile, mix together the butter, cream cheese, icing sugar and 1/4 teaspoon vanilla, and mix well to get a smooth creamy mixture.
Add the whipping cream and beat again for 1-2 minutes.
Remove the cake from the oven and let it cool completely, then transfer it to a serving plate.
Divide the cake in half, where you have a top and a bottom.
Spread half the amount of cream on the base of the cake until it is completely covered, then place the top on top of the cream.
Decorate the surface and sides of the cake with the remaining amount of cream.
Cut the cake and serve.
