Red Velvet cake, is a cake of American origin that has become very popular in recent times.
For the preparation of this recipe we will use the natural dye Taste and Color Pink.
Ingredients
- 170g of Sweet Soft flour
- 150g caster sugar
- 1/2 teaspoon baking soda
- 1 teaspoon of cocoa powder
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1 pinch of salt
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1/2 teaspoon white vinegar
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10g of dye Taste and Color Pink
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1 large egg at room temperature
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150g sunflower seed oil
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140g of sour cream
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1/2 teaspoon white vinegar
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125g mascarpone cheese (cold from the refrigerator)
- 80g condensed milk (cold from the refrigerator)
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60g fresh ricotta cheese (cold from the refrigerator)
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currants (just enough)
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powdered sugar (just enough)
Preparation
Phase 1: the base
In a bowl sift the flour, baking soda, cocoa, and dye and then add the sugar, salt and set aside. In another bowl beat the egg, oil, sour cream and vinegar until well blended. Add more dye if the color will not be a deep red. Add the dry ingredients to the mixture with the eggs , mixing carefully so that no lumps form. Divide the mixture into previously buttered and floured mini plumcake molds; bake in a preheated oven at 180°C (350°F) for 15 to 20 minutes (check for doneness using the wooden toothpick technique, which, if inserted in the center, should come out dry and clean).
Bake and allow to cool.
Unmold the mini Red Velvets, cut the top off to make perfect rectangles and set aside.
Step 2: cream cheese
Whip the mascarpone with the ricotta, and after they have absorbed enough air, add the condensed milk in a trickle, whip some more, and leave in the refrigerator to rest.
Once the cream has cooled well, decorate the mini Red Velvets first with powdered sugar and then with cream cheese by forming many small quenelles, finish with currants and serve.
Thanks to Gabila of Panedolcealcioccolato for the recipe.
