“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 cake "Red Velvet"

Components:

  • non-fat fermented milk product - 475 ml;
  • flour c. from. - 430 g;
  • soda - 10 g;
  • cocoa - 38 g;
  • 220 g spread and egg talkers;
  • sugar - 306 g;
  • category 1 eggs - 4 pcs.;
  • red food coloring - 40 ml.

For the interlayer:

  • cream cheese (for example, Cremette) - 395 g;
  • powdered sugar or ground sugar - 125 g;
  • whipping cream - 356 ml.
  1. The classic kneading dough mixing technology:
  2. Beat soft butter and sugar until smooth.
  3. Introduce the eggs to the already mixed components.
  4. Dissolve the dye in kefir: introduce to the oil mixture.
  5. Alternately sifted flour, soda and cocoa, until the components are completely combined, we intervene in the dough.
  6. We cannot give exact time points: it all depends on the oven. Therefore, just put the biscuit in the oven preheated to 180 ° C and bake until cooked. We recommend that you don’t open the door for the first 25-30 minutes, so that the dough does not fall, but after them, proceed: check the biscuit for readiness with skewers.

For 30 minutes, when a biscuit is baked, you need to whip the cream:

  1. A prerequisite for all creams - whipping cream to a lush mass - did not pass by this recipe.
  2. Having completed one process of whipping, repeat it with powder and cream cheese. We do this in a separate container for maximum splendor.
  3. We mix two air masses.

Sponge cake and cream are ideal. It remains only to assemble the cake together. We coat the cakes only after cooling.

Cooking in a slow cooker

In a slow cooker, cake is ideally baked and turns out to be airy.

Components:

  • 510 g flour;
  • 4 whole and 1 yolk;
  • 450 g of sugar;
  • 300 g spread and fermented milk product;
  • 180 g of vegetable oil;
  • 35 g of cocoa;
  • 1.5 tsp. soda and vanillin;
  • 1.5 tbsp. l dye.

We perform the following actions:

  1. Mix flour, cocoa, baking powder, vanillin.
  2. The only remaining dry constituent, sugar, is required to combine with eggs and oils.
  3. The resulting two masses are combined into one.
  4. Now the rest of the ingredients. For uniform color, it is recommended to mix the dye in a fermented milk product, in our case kefir, before mixing.
  5. Put the resulting mass into a bowl: 90 minutes with the Baking program.
  6. By the sound of the multicooker, we switch to the 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 beetroot juice

Do not accept artificial food colors, as you strive for maximum natural products? Beetroot juice is a great natural alternative to artificial food coloring.

Recommended composition:

  • 350 g of flour and sugar;
  • 270 g of spread;
  • 30 g of cocoa;
  • 150 g of fermented milk product;
  • 60 g of beet juice;
  • 7 g of vinegar and baking powder.

How to get juice?

  1. We turn the beets into mashed porridge and squeeze the juice using ordinary gauze. Mix with a dairy product - kefir.

From the moment the raw dough is sent to the oven (175 ° C) until the moment of seizure, an average of 45 minutes must elapse.

"Red Velvet" by Andy Chef

Andy Chef is cooking 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 famous chef has a traditional form of mixing ingredients: first dry products, followed by eggs, butter, kefir.

A prerequisite is rest of the dough before laying it out in a smeared form.

Biscuit is baked: 1/3 hours - 170 ° C.

The chef recommends using a traditional cream for the cake.

Wine cake

Despite the fact that many consider the impregnation for the dessert in question inappropriate due to its “innate” juiciness, it is worth mentioning the impregnation, from which it plays with new bright flavoring notes.

We prepare the dough according to any recipe. The main emphasis is on cream and impregnation.

Cream:

  • 300 g of powdered sugar;
  • 450 mascarpone;
  • 300 g curd cheese;
  • 225 ml cream.

Impregnation:

  • 75 g of sugar;
  • 3 tbsp. l water;
  • 3 tbsp. l red wine.

Make a cream:

  1. Using a mixer, beat the cheeses.
  2. Gradually introduce the powder.
  3. Following the cream.
  4. Before coating the cake, keep the cream in the refrigerator.

Impregnation is prepared as follows:

  1. From a mixture of sugar and water we make a thin syrup, trying to boil the mixture, but without bringing it to a density.
  2. Introduce the wine into the warm mixture.

That's all: the impregnation is ready.

Buttermilk Dessert

Initially, the routing included buttermilk and the following set of products:

  • 495 g of flour;
  • 450 g of sugar;
  • 225 g of spread;
  • 225 g lean oil;
  • 4 whole + yolk;
  • 405 ml of buttermilk;
  • 1.5 tbsp. l cocoa;
  • 1.5 tsp baking powder;
  • 1/2 tsp salts;
  • vanilla;
  • 3 tsp food coloring (red).

Getting started:

  1. The dye is diluted in the liquid component - in this case, buttermilk. In the absence of a product, it is permissible to replace with: kefir; a mixture of milk with a couple drops of lemon juice.
  2. We seek to obtain a white, lush homogeneous mass without grains: by intensively whipping sugar and butter.
  3. We knead the eggs, vanilla - we again use the mixer.
  4. We combine the already mixed masses and add the vegetable oil.
  5. Again, beat and pour in several approaches a mixture of dry products: flour, baking powder.
  6. The dough is ready: proceed to baking - 180 ° C at 40 minutes.

It is better not to use ready-made cakes at once: the best option is cakes that are a little infused 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 is recognized worldwide, is Gordon Ramsay.

According to the recipe from Gordon Ramsay 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 cream:

  • cream cheese - 120 g;
  • icing sugar - 100 g;
  • butter - 75 g.

Cook the biscuit mass as follows:

Beat the butter until the sugar in the mixture gives a whitening mass: for this you need to wait until the crystals are completely dissolved. We mix 1/2 of the amount of flour mixed with cocoa and vanilla. Following is kefir and the remaining chocolate flour.

Bake until clean skewer at 180 ° C.

The cream is as follows:

Whisking, mix the cheese and butter. Gently inject the powder. Beat to a dense, but light and airy structure.

Mousse Cake "Red Velvet"

“Red Velvet” as a mousse cake is a new trend that not everyone has had time to try at home. But in vain! It is very exquisite, so we recommend baking.

For sponge cake:

  • 140 g of flour;
  • 0.5 tsp soda, salt and wine vinegar;
  • 5 g of cocoa;
  • 160 g of sugar;
  • 45 g of spread;
  • 95 g of vegetable oil;
  • 20 g of yolks;
  • 45 g of protein;
  • 95 g buttermilk;
  • dye red.

Cooking:

Grind the butter one after the other with sugar. It is convenient to start with a creamy one, smoothly switching to vegetable. Introduce the yolks, vinegar and dye. The next meal - to avoid lumps, we introduce in parts. Pour 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 of gelatin (sheet);
  • 65 g of sugar;
  • 10 g of starch.

Cooking:

Having prepared the berry puree, we intervene everything except gelatin in it: after mixing, we subject it to temperature, achieving boiling. After removing from heat, we introduce pre-soaked gelatin (squeeze from 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 of gelatin;
  • 170 g of dry or semi-dry champagne;
  • 20 g of lemon juice;
  • 130 g of sugar;
  • 130 g cream (33%);
  • 30 g of water;
  • 2 eggs.

Cooking:

Yolks rubbed with Art. l (with a hill) of sugar. We introduce champagne to them, combined by heating with 25 g of sweetener and lemon juice. Returning the stewpan to the stove, bring to a boil. Gelatin is introduced only after removing the saucepan from the heat. Last add whipped cream: after stirring, send to solidify.

Putting the cake together:

The first in the form where the dessert will be collected, lay out a third of the mousse. Stack 1 cake. On top is another mousse. Now confit and the remnants of mousse. We finish with the last layer of biscuit cake.

After decorating the cake, put it in the freezer. Another 10 minutes and you can enjoy the taste.

Cake Decorating: Original Ideas

The striking appearance of "Red Velvet" raises a pertinent question about cake decorating. How to make it beautiful and tasty?

 

A traditional decoration can be called a crumb from the used biscuit. To the classic include smearing cream edges and top of the cake.

It looks very nice chocolate, which is melted and poured over the top layer.

It is very important to decorate the cake with seasonal fruits and berries. Chocolate will help to give them an elegant look: melt it and immerse there for a moment.

 

Sweets are a favorite method of decorating Ramsay himself. You can just melt the chocolate and make thinner plates out of it. Before hardening, such an ornament can be supplemented with confectionery trifles.

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