Red Velvet cake on sour cream and cream

1. In a large bowl, sift wheat flour, add granulated sugar, cocoa powder, salt, baking powder and soda to it. Mix everything thoroughly.

2. Now we break chicken eggs to the dry mixture, pour vegetable oil, heavy cream and sour cream into the same place. Mix everything with a mixer until smooth, adding a bright red food coloring in the process.

3. Let the finished dough stand for 5-10 minutes. The dough turns out to be quite liquid - that's right.

4. The baking dish with a diameter of 16 cm is lubricated with a small amount of butter, then lined with baking paper. Divide the dough into three parts and bake three cakes in a preheated 170 degree Celsius oven for 15-20 minutes. We check the readiness with a wooden stick. To do this is simple: we pierce the cake with a stick and look - if it remains dry, then the cake is ready. We leave the cakes in the form for 5-10 minutes, and then we put them on the grill until they cool completely. After wrapping each cake with cling film and put it in the refrigerator for 1.5-2 hours.

5. Time has passed - we remove the cooled cakes from the refrigerator, align them with a knife, cutting off the tops (if they have risen), leveling the sides. to get perfectly smooth cakes, it is best to use a special metal cooking ring.

6. Preparing the cream. Cream cheese and cream should be necessarily chilled. The beaters from the mixer and the bowl in which we will prepare the cream should also be put in the refrigerator for at least half an hour. Put all the ingredients in a bowl and mix with a mixer at low speed for a couple of minutes. Turn up the speed and beat the mixture until fluffy.

7. With the help of a cooking bag (you can just use a spoon), in which we put the cream, we smear the cakes. Decorate the finished cake with cream on top. The cake is ready and it can be served on the table right now or put in the refrigerator and serve a little later.

Bon appetit!