Many of my friends are now baking the popular Red Velvet cake. I also have one recipe for this fashionable dessert in stock. In general, the cooking process can be described as simple, but long. Try to cook and find out why!
Ingredients
- Flour - 500 g
- Cocoa - 3 tbsp.l.
- Sour cream - 190 g
- Cream (33% fat content) – 220 ml
- Chicken eggs - 5 pieces
- Food coloring (red) – 10 g
- Vegetable oil - 450 g
- Baking powder dough - 1 art.l.
- Sugar - 2 glasses
- Salt - 0,25 tsp.
- Cream (35% fat content) – 600 ml
- Mascarpone - 500 g
- Sugar - 200 g
Step-by-step cooking recipe
Mix the sifted flour, baking powder, cocoa, salt and sugar.
Add vegetable oil, food coloring, eggs, cream and sour cream.
Knead the soft dough and set aside for 15 minutes.
Pour a third of the dough into a form lined with parchment and bake for 30-40 minutes at 180 degrees.
Transfer the finished cake to cool on the grill.
Repeat the procedure twice more, baking the next two parts of the dough.
Wrap the cooled cakes separately in plastic wrap and put them in the refrigerator for 2 hours.
Mix the cooled cream, sugar and softened mascarpone, beat with a mixer.
Cover the bowl with cream with cling film and also put it in the refrigerator for 2 hours.
Take the cakes out of the refrigerator, cut off the crusts and irregularities.
Grind the trimmings to a crumble state.
Assemble the cake on a wide platter, smearing each cake with cream. On top, too, brush generously with cream.
Sprinkle the sides and tops of the cake with the prepared crumbs, leaving a free space on top in the form of a small circle. Leave the finished cake in the refrigerator for 4-5 hours.
