American cake “Red Velvet” is a holiday cake! Present a masterpiece that is admirable for its taste and bright red-white cut, and the taste of the cake is discordant with its external view, giving it a mystery. The trick is that he considered a chocolate dessert, while remaining bright red colors. The vinegar and yogurt that make up the cakes create a reaction in which cocoa changes its color to red and “hides” behind the scarlet dye, making its shade more saturated. Gentle and velvety cake shortcakes blend perfectly with curd cream cheese, which with its light acidity balances sweet chocolate вкус бисквита. 
Time: one час. 35 min Difficulty: easy Servings: 10 – 12 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 190 gr. butter at room temperature
- 400 gr. Sahara
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 300 gr premium flour
- 50 gr cocoa powder
- 1 tsp soda
- 0.5 tsp baking powder
- 1/4 tsp salt
- 360 ml. yogurt
- 1.5 tbsp. l white vinegar
- 1 tsp red gel food coloring (gel preferably colorant) *
Glaze cream
- 190 gr. butter at room temperature
- 340 gr cream cheese at room temperature
- 450 gr powdered sugar
- 1.5 tsp vanilla extract
Recipes with similar ingredients: premium flour, cheese curd, eggs, yogurt, icing sugar, vanilla extract, cocoa
Recipe preparation:
- Preheat the oven to 170 ° C. Oil 2 square shapes with a side of 20 cm. and cover them with baking paper so that it was on the walls of the forms.
- Whisk in a large bowl with a spatula mixer butter until smooth, then add sugar and whisk until the formation of a light white mass. Add eggs one at a time, alright whipping after each, and vanilla.
- Sift flour, cocoa, soda, baking powder into a separate bowl dough and salt. Add the flour mixture to the egg gradually, alternating with curdled milk. Start and end with flour. Mix separately white vinegar and food coloring and add to the dough, mixing on low speed. Pour the dough into prepared forms, evenly его распределяя.Примечание* To bake a cake without the use of dye, instead of 1/4 tbsp. yogurt add to the dough 1/3 tbsp. finely grated raw beets. Mix the beets with the remaining yogurt and knead the dough over prescription.
- Bake the cakes for 35 minutes, or until a toothpick inserted into the middle of the cake, when checking does not come out dry. Cool the cakes straight in forms for 20 minutes, then lay them out and completely cool.
- Glaze cream: whip the butter until lush, then add the curd cheese while continuing to beat until smooth masses. Pour powdered sugar and mix first on low speed, gradually increasing it. Add vanilla.
- Assembling the cake: put the first cake on the dish and generously Spread it with icing. Put a second cake on top and cover with icing the whole cake on top and on the sides. With a spatula you can create curls and various patterns on the glaze. Put the cake in refrigerator for at least 2 hours, then chop and serve. Cake can be stored in the refrigerator for 3 days.
