Cake "Red Velvet"

Name: Cake "Red Velvet"
Prep time: 24 h
Cook time: 2 h
Yield: 10
Cuisine: American, European
Ingredients: 3 pc. Egg; 265 g Wheat flour; 130 g Butter 82.5%; 250 g Powdered sugar; 6 g Cocoa (powder); 240 ml Natural yogurt 2%; 1,5 g Soda; 1 tsp. Baking powder; 0,25 tsp. Salt; 8 g Vanilla sugar; 1,5 tsp. Gel food coloring; 200 ml Cream 30%; 800 g Mascarpone cream cheese; 150 g Powdered sugar

The recipe is designed for a mold with a diameter of 22 cm.

Total time 2 h.
Preparation 24 h.

Easy

Number of servings 10

Ingredients

Cakes

Egg 3 pc.

Wheat flour 265 g

Butter 82.5% 130 g

Powdered sugar 250 g

Cocoa (powder) 6 g

Natural yogurt 2% 240 ml

Soda 1,5 g

Baking powder 1 tsp.

Salt 0,25 tsp.

Vanilla sugar 8 g

Gel food coloring 1,5 tsp.

Cream

Cream 30% 200 ml

Mascarpone cream cheese 800 g

Powdered sugar 150 g

Nutritional value

One serving (~ 220 g)

Proteins 8,97 g

Fats 63 g

Carbohydrates 23 g

Calorie content 848 kcal

Cooking steps

Let's prepare the necessary ingredients for the cakes. All products must be at room temperature, this is important.

First, prepare the baking dish. To do this, take a ring with a diameter of 22 cm. Place 2 layers of foil and parchment paper under it.

We fix the foil around the ring.

If you don't have a ring, you can use a springform pan. Line the bottom of the mold with baking paper.

Add red food coloring to the yogurt and mix very well.

Pour flour, baking powder, baking soda and cocoa powder into a bowl.
Mix everything.

In a separate bowl, beat the butter until fluffy, about 4-5 minutes. Then add powdered sugar little by little and beat for another 4-5 minutes.
Then add eggs to the butter mixture one at a time. After each egg, beat the mixture for one minute. Add vanilla sugar and salt.

Stick to the specified time. The mass should be fluffy and creamy.

Now, one by one, add the sifted dry ingredients and our yogurt with coloring.

Mix each time with a mixer at minimum speed. You don't need to beat for a long time.

We start adding dry ingredients and finish with them.

Divide the resulting dough into 3 equal parts and bake 3 cakes. While the first cakes are baking, cover the remaining dough with cling film and leave it on the table.

Bake at 165°C, top-bottom mode, 25-30 minutes. Baking time and temperature depend on the features of the oven. Do not open the oven for the first 20 minutes.

Do not overdry the cakes; after 20-25 minutes, check them for readiness with a wooden stick.

Leave the finished cakes to cool slightly.

Cut off the top crust of the cooled cakes and, if necessary, level them.

Wrap each cake in cling film and place in the refrigerator for 4-5 hours until completely cooled.

We break the scraps finely and dry them in the oven at 120°C. Then we chop it. We will need them for sprinkling the finished cake.

Making cream.

Cream cheese and cream should be well chilled.
Add 2-3 tablespoons of powdered sugar to the cream and beat until fluffy.
Then add cream cheese and powdered sugar little by little, beating everything well.
If the cream seems too thick, you can add more cream.

Divide the finished cream into 3 parts. Two parts will be used for layering the cake layers and the third for covering the cake.
To make it easier to coat the cakes with cream, you can use a pastry bag.
Place two parts of the cream into a bag. We put the third part in the refrigerator.

Assembling the cake.

Place the first cake on a dish and brush it with cream.

Level the cream and place the second cake layer on top. We also grease it with cream and cover it with the third cake layer.

Take a little cream and spread a thin layer on the top and sides of the cake to smooth out all the crumbs. Place the cake in the refrigerator for 30 minutes.

Then coat the entire cake with the remaining cream and smooth everything out well. We put the cake back in the refrigerator so that the cream stabilizes.