Red Velvet cake on kefir

Surprise your guests with an unusual Red Velvet cake! Red Velvet cake refers to the recipes of American cuisine. What is unusual is that the outside of the cake is covered with white cream, and inside there is a red biscuit on the slice. Although the color can vary from red to red-brown. The taste of the cream is cheesy and creamy. Because soft cream cheese is used for its preparation, or cheese of brands such as Mascarpone, Philadelphia, can be replaced with Cottage cheese.

Faith faith

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

For the dough:

Flour

250

Baking powder

Salt

0.5

Cocoa powder

Butter

120

Sugar

300

Eggs

Vanillin

0.5

Kefir (buttermilk is needed, for this add 1 tbsp to kefir.a spoonful of apple cider vinegar and leave for 10 minutes.)

1.5

Food coloring (add 1 tablespoon of liquid dye.)

Baking soda

Apple cider vinegar

For cream:

Vanillin

0.5

Cream

400

Cream cheese

400

Powdered sugar

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 7 g

Fats 35 % 20 g

Carbohydrates 53 % 30 g

306 kcal

GI: 7 / 0 / 93

Step-by-step cooking

Cooking time: 2 h

Step 1:
Ingredients.
Step 2:
Mix the sifted flour, cocoa, baking powder and salt.
Step 3:
Beat butter for 2 minutes, then add sugar and beat.
Step 4:
Beat eggs with vanilla and dye.
Step 5:
Mix the beaten butter and sugar into the flour. Add buttermilk to the flour. If there is no buttermilk, prepare it, pour apple cider vinegar into kefir - 1.5 cups - 1 tablespoon leave for 10 minutes.
Step 6:
Add egg mass with dye. And soda, slaked with apple cider vinegar.
Step 7:
Mix well. If you see that there is not enough dye, add it. (Pre-dilute the dry dye with water and mix it into the dough).
Step 8:
Cover the form with parchment paper and grease with oil.
Step 9:
Pour out 1 part of the dough. The form needs to be lifted above the table and thrown (2-3 times) so that excess air comes out and the cake is then baked smooth. Place in the oven and bake for 30 minutes at 180 degrees. You can bake 1 cake, and then cut it. The time and temperature are indicated approximately, be guided by the features of your equipment.
Step 10:
Prepare the cream. Whisk the cream with powdered sugar and vanilla. Then add the soft cream cheese and mix. Put it in the refrigerator. It is necessary that the cream does not spread when spreading.
Step 11:
Leave the finished cake to cool. It is necessary that the biscuit thickens, then it will be easier to cut it. Put the second part of the dough to bake.
Step 12:
After complete cooling, we divide each cake into 2 more cakes. This will make 4 cakes. But you can leave 2. We smear the cream so that the thickness of the cream is about 1 cm and separates the red cakes well.
Step 13:
We also coat the entire cake with cream on top. It is not necessary to decorate further, the Red Velvet cake is ready. But if this is not enough for you, you can draw roses around the edges, decorate with red berries. Or, after baking, you can cut off part of the biscuit, crumble it, and apply it in the center or along the edges of the crumbs - as an imitation of velvet. There is already room for your imagination.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

So that the oven has time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).

How to whip cream properly? It is important that the cream is fat, at least 33%. The whipping dishes and the cream themselves should be cold, keep them in the refrigerator for at least 1-2 hours. Beat with a mixer at minimum speed, gradually increasing the speed. How do I know if the cream is whipped enough? The creamy mass should retain its shape and not spread. At this point, stop whipping. Otherwise, the cream will turn into butter.