Classic cake “Red Velvet”

This magnificent cake consists of three cakes and a cream of cream cheese. Cake surface sprinkled with chopped nuts. pecans. Photo of the dish:Confectionery from Keyman Raven; Brooklyn, New York Time: 1 hour. Difficulty: medium Servings: 6 – 8 capacity: 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 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Cake

• 2.5 tbsp. premium flour
• Vegetable oil for mold lubrication
• 1.5 tbsp. Sahara
• 1 tsp baking soda
• 1 tsp fine salt
• 1 tsp cocoa powder
• 1.5 tbsp. vegetable oil
• 1 tbsp. buttermilk room temperature
• 2 eggs of category CO at room temperature
• 2 tbsp. l red food coloring (30 ml.)
• 1 tsp table vinegar
• 1 tsp vanilla extract
• Cream cheese cream, see recipe below
• Chopped pecans, for decoration

Cream cheese cream

• 450 gr softened cream cheese such as Philadelphia
• 4 tbsp. sifted icing sugar
• 225 gr. (1 tbsp.) Softened butter
• 1 tsp vanilla extract

Recipes with similar ingredients: biscuit dough, cheese Philadelphia, icing sugar, vanilla extract, eggs, yogurt, premium flour, cocoa, pecans

Recipe preparation:

1. Preheat the oven to 180 ° C. Lightly oil and sprinkle flour 3 round cake molds (23 cm in diameter and 4 in height) cm.).
2. Sift flour, sugar, soda, salt and powder into a large bowl cocoa. In another large bowl, mix the vegetable oil, buttermilk, eggs, food coloring, vinegar and vanilla extract.
3. Use a stationary mixer to mix dry ingredients with liquid until a uniform dough is formed.
4. Distribute the dough for the cake into three shapes. Put the forms in the oven, placing them at an equal distance. Bake about 30 min., turning the mold during cooking 180 ° С, while cakes will not rise relative to the edges of the form, but a toothpick, inserted into the center of the cake, will not come out clean.
5. Remove the cakes from the oven and slide the knife along the sides, to separate the cakes from the mold. Flip the shapes one by one with cakes on a plate, and then on the wire rack, convex side up. Allow to cool completely.

6. Cream cheese cream

   In the bowl of the stationary mixer, setting the nozzle for the sand dough, or in a large bowl with a hand electric mixer, mix cream cheese, sugar and butter at low speed.

7. Increase the speed to high and beat until the cream becomes bright and airy, about 5 min. (Turn off from time to time mixer and collect silicone cream adhering to the edges of the bowl spatula.)
8. Switch the mixer to low speed. Add vanilla extract, increase speed to high and knead quickly to airiness (periodically collecting cream from the edges of the bowl). Before use, refrigerate until cream is slightly hardens. Can be stored in the refrigerator for up to 3 days. Output: enough for a layer of cake of 3 cakes with a diameter 23 cm
9. The convex side of the cakes is already dry, now turn the cakes over, place the first cake in the center of the rotating cake stand convex side down. Use a flat or curved spatula. a little cream of cream cheese on the surface of the cake. (Use so much cream to get a layer of 0.5-1 cm.) Another cream recipe from cream cheese.
10. Gently lay the other cake on top with the rounded side down and repeat the steps. Put the last cake on top and completely coat the cake with the remaining cream. Sprinkle the surface of the cake with nuts. пекан.