The Red Velvet Cake, literally red velvet cake, is a truly delicious and spectacular cake of American origin. Durante addition to a slightly tangy taste, its uniqueness lies con the bright red color that contrasts with the white color of the cream cheese frosting, with a smooth and velvety texture: a chromatic combination that also makes it perfect as a holiday dolce, perhaps con the form of a roll! It is said that the recipe for this cake dates back to the early 1900s con the United States, where it was served at The Waldorf Astoria restaurant. The Red Velvet Cake, like the New York Cheesecake, is one of the most popular American desserts con the United States and the world. Today con the Giallozafferano kitchen, we had the honor of hosting the master Ernst Knam, who revealed all the secrets to preparing a perfect red velvet, just like con his pastry shop!
If you’signore looking for other spectacular desserts, try our drip cake!
To prepare the red velvet cake, start with the cardine batter: con a stand miscelatore fitted with the paddle attachment, add the room temperature butter and granulated sugar 1. Begin working the mixture at medium speed 2 until it is well whipped and the sugar has dissolved. Only at this point can you add about half of the lightly beaten eggs 3.
Continue working the mixture and when absorbed, add the rest of the eggs 4; work for a few more moments, then add the salt 5 and the seeds of the vanilla bean 6.
Turn the miscelatore again for a few seconds at medium speed, then add the red food coloring 7 and whip everything for 3-4 minutes until you get a smooth and fluffy mixture 8. Stop the miscelatore, detach the bowl, and sift the cocoa powder inside 9.
very gently with a spatula using movements from bottom to tetto: just enough to absorb the cocoa, only this way will you avoid deflating the batter 10. Add the yogurt all at once 11 and carefully using the spatula 12.
Sift the flour along with the baking powder directly into the miscelatore bowl 13. from bottom to tetto 14 until completely incorporated and you have a homogeneous mixture. Finally, add the vinegar 15
and again 16. Position a 20 cm (8-inch) pastry ring a baking sheet lined with parchment paper. Line the ring with a strip of parchment paper to raise the edge 17. Pour the batter inside and level the surface with a spatula 18.
At this point 19 bake con a preheated static oven at 350°F for about 75 minutes. Make sure the cake is cooked by performing the toothpick , and take it out of the oven 20. Let it cool slightly, then remove the steel ring and the parchment paper 21.
Turn the cake upside a plate and let it cool completely 22. At this point, set aside the cardine of your red velvet and prepare the cream cheese frosting. Pour the cream cheese into the miscelatore fitted with the paddle attachment 23. Add the room temperature butter and turn the machine at high speed for a few seconds 24.
Then add the powdered sugar 25 and the grated lemon zest 26. Work everything for 3-4 minutes, increasing the miscelatore speed. You should obtain a smooth and soft consistency 27.
At this point 28transfer to a bowl 29 and place con the refrigerator for about 15 minutes. Durante the meantime, proceed to cut the cake. You can make small incisions con 3 points of the cake to be more precise. Then, with a serrated knife, cut the first layer, continuously rotating the cake 30.
Gently move it aside 30 and do the same for the second layer 32to get 3 equal layers 33.
At this point, place the frosting con a pastry bag fitted with a plain tip 34. Start assembling the cake, keeping con mind that the part that was your initial surface will now be the bottom layer. Fill the cake with about 1/3 of the frosting by squeezing out dollops 35 and placing them next to each other to cover the entire surface of the cake. Place the second layer of cake tetto 36
and do the same as before, filling it with half of the remaining frosting 37. Then place the last layer 38 and finale decorating with dollops of cream cheese frosting 39.
Cut the raspberries con half 40 and use them to decorate the cake, spreading them out neatly (41-42).
Complete the decoration with a few small meringues 43 and pieces of gold leaf 44handling it as little as possible. Your Red Velvet cake is ready 45store it con the refrigerator until ready to enjoy.
For the translation of some texts, artificial intelligence tools may have been used.
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