Many of you asked me for it, and I stalled until today to propose it, but I finally managed to obtain a preparation that in my opinion is fabulous: I'm talking about the Red Velvet Cake. It is a typically American dessert that, like is anticipated in the title, has the consistency of velvet and exhibits, when cut, the beautiful red color. I made some changes to the traditional recipe, greatly reducing the amount of sugar. Traditionally, the Red Velvet Cake is stuffed with butter cream , but I suggest another variant: discover it in this video!
Video of the Recipe
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Identity Card of the Recipe
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Ingrediants
For the cake
- 1 pinch of salt
- 5 ml of vinegar
- 5 g of baking soda
- 160 g (100 g of yogurt + 60 ml of milk + 10 ml of lemon juice) of buttermilk
- Q.b. of red dye
- 7 g of bitter cocoa
- 1 vanilla pod
- 120 g (2 medium) of eggs
- 120 g of powdered sugar
- 65 g of butter
- 170 g of white flour type 00
Optional: To serve
- Q.b. of red dye
- 2 tablespoons of coconut flour
For the cream
- 50 g of powdered sugar
- 200 ml of fresh cream
- 100 g of fresh ricotta
- 100 g of spreadable cheese
Materials Needed
- Hinged pan with a diameter of 18 cm
- Bowl
- Electric whips
- Spatula
- Sac à poche
- Long blade knife
- Baking paper
- Brush
- Sieve
- Scale weighs food
Preparation
Before starting
The original recipe of the Red Velvet Cake involves the use of buttermilk, a special fermented milk that is nothing more than the residual by-product of the preparation of butter starting from cream.
In Italy, buttermilk is not easy to find, but it can be prepared quickly by mixing 100 g of yogurt with 60 ml of milk and a tablespoon of lemon juice. The mixture is then left to ferment at room temperature for 20 minutes: after this time, the buttermilk will have acquired a certain body and density.- Prepare the homemade buttermilk by mixing 100 g of white yogurt with 60 ml of milk and a tablespoon of lemon juice. Stir the mixture and let it rest at room temperature for 20 minutes. Alternatively, buy ready-made buttermilk or use 160 g of whole white yogurt.
- Cut the butter (at room temperature) into small pieces and combine it in the container of a blender together with the icing sugar. Work the mixture with an electric whisk until you get a foam. At this point, add the eggs, one at a time, until the cream has taken on a soft consistency.
- Flavor the mixture with vanilla essence and add red dye, in gel, powder or liquid. At this point, add the buttermilk and, a little at a time, the white flour and the sifted bitter cocoa. Add a pinch of salt.
The alternative dye
Those who do not like to use the red dye can replace it with a beet extract!- In a small bowl, mix the baking soda with apple or wine vinegar: when the substances come into contact, they react by developing a foam. Add the solution to the dough: this preparation is essential for making the cake rise and to obtain the classic "velvety" effect of the dough.
- Pour the dough into a springform pan with a diameter of 18 cm (or divide it into three molds of the same size) and bake in a hot oven, preheated to 160 ° C (ventilated) for 40 minutes or until the inside is perfectly dry.
- In the meantime, devote yourself to the preparation of the cheese filling.Whip the cream until stiff peaks, sweetening to taste with icing sugar. Mix the fresh ricotta with the spreadable cheese, then slowly add the cream. Combine the cream in a pastry bag and leave to rest in the fridge.
- When the cake is ready, open the oven door and let it cool inside (with the oven off).
- Remove the cake from the mold only when it is completely cold. Cut the cake horizontally into three regular layers. Place the base on a plate and fill with a first layer of cream. Then place the second layer and stuff further. Finish by placing the last layer, then completely cover the cake with the cream.
- If you like, decorate the cake with coconut mixed with red food coloring.
- Cut the cake into slices and serve. Keep refrigerated and use within 3-4 days.
Alice's comment - PersonalCooker
Although Traditional Red Velvet is richer in butter and sugar, I guarantee you that this version is not bad! Do you want to dare? Try to cover the cake with a cream of cream and chocolate: we bet it will not be bad even in this "other guise?"
Too many calories? Try the Red Velvet cake in the Vegan version!Nutritional values and Health Comment on the recipe
ATTENTION! Due to the impossibility of estimating some nutritional values, the chemical detail cannot be translated and reported in the table.
The Red Velvet Cake is a recipe that falls into the dessert group. The caloric intake should be quite high and attributable to the significant proportion of carbohydrates and lipids, followed by proteins.
The peptides have a high and medium biological value, the fatty acids above all of the saturated type and both simple and complex carbohydrates. Cholesterol should be relevant.
It is a preparation that is not always suitable for different diets; it is not recommended in case of overweight and metabolic diseases, among which above all: type 2 diabetes mellitus, hypertriglyceridemia and hypercholesterolemia. It is to be avoided in the diet for celiac disease and lactose intolerance. It is not among the foods allowed by the vegan diet; however, it is accepted by lacto ovo vegetarians.
The average portion, to be consumed mainly for breakfast, should not exceed 30-40g.
