Cake “red velvet”.

For the sponge:
– 3 eggs,
– 200 g flour
– 200 g of sugar,
– 150 g butter,
– 1.5 to 2 tbsp of red liquid food coloring,
– 120 ml yogurt,
– 2 teaspoons of baking powder,
– 1 h l of cocoa powder,
– a pinch of salt,
– Vanilla.

For the cream:
– 250g mascarpone
– 100 g of white chocolate
– 50 g of butter,
– Redcurrants for decoration.

Of this amount, the ingredients get a small cake with a diameter of 18-20 cm. Divide the egg whites and yolks on. Beat butter at room temperature with sugar until fluffy, add the egg yolks one at a time. Protein shake up with a pinch of salt, pour the dye and a little beat, add them to the yolk mixture. Mix all dry ingredients and add them to three runs (in part) alternating with yogurt, beating well after each addition. The form of grease with butter, pour in the batter and bake it at 175 degrees. until tender, 30-40 minutes.

To prepare the cream, it is important that all ingredients were at room temperature. Melt chocolate in a water bath and cool to room temperature. Beat at low speed with mascarpone butter, add chocolate pieces.

Ready cake cool, cut crosswise into two parts. You can request to soak in syrup, this time I did not impregnated, got a little dryly. Lubricate the cream and decorate on your own. I decorated red currants and crumbs.


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