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bolo di red velvet - red velvet cake, red velvet cake recipe antillean jurino

Red velvet cake

door Linda Terrizzi

Ok, it is originally a cake from the United States… but like so many things, it has been 'established' in the Antilles for a long time and there is a good chance that you have tasted a piece of this delicacy there!

The red velvet cake is a cake with a beautiful, deep red color and a delicious, subtle chocolate taste. The cream of white chocolate and cream cheese really gives it something unique.



Don't feel like making a whole cake, or would you like something different? Then use this same recipe to make red velvet cupcakes! Just as tasty and perhaps better suited as a small snack.

You make the batter for the cupcakes in exactly the same way. The only difference is in the baking time:

You bake a whole cake in about 55 minutes, the cupcakes have about 25 minutes required. Then decorate them with a generous dollop of the frosting.

This recipe is for a cake measuring 22-24 centimeters in diameter.



INGREDIENTS:

  • 250 gr butter, at room temperature
  • 300 gr sugar
  • 6 eggs
  • a few drops of red food coloring *
  • 3 tablespoons of cocoa powder
  • 375 gr flour
  • 100 ml buttermilk
  • 1 teaspoon of vanilla extract
  • 1 / 2 teaspoon of salt
  • 1 teaspoon baking soda **
  • 1 tablespoon of vinegar

* Always use GOOD coloring to make the red velvet cake! The dye from the toko really doesn't make it with this delicious chocolate cake. This dye from Wilton is ideal... you only need a few drops and the color does not fade during baking!

** Can't find baking soda? Then replace it with 1 tablespoon / bag of baking soda and omit the vinegar.

FOR THE FROSTING:

  • 400 gr cream cheese (eg monchou)
  • 350 gr white chocolate
  • 250 gr butter, at room temperature

Red velvet cake bolo di red velvet cake antillean recipe jurino


PREPARATION RED VELVET CAKE:

First preheat the oven to 170°C. Grease a baking tin (22-24 cm) with butter.



Then beat the butter with the sugar until creamy.

Now add the eggs 1 by 1 and mix them with the butter. Now add the red dye toe.

Then mix the soda, cocoa powder and salt into the flour.

Then add the flour and buttermilk to the batter. Finally, add the vanilla and vinegar.

Now stir the mixture well with a spoon. It is important not to beat the batter too much!

Now pour the mixture into the baking tin and tap it briefly to remove air bubbles.



Bake the red velvet pie in about 55 minutes, or until one satéskewer comes out clean.

Let the cake cool and meanwhile make the frosting…


PREPARATION WHITE CHOCOLATE FROSTING:

To make the frosting, melt the white chocolate au bain marie. Note: white chocolate melts at a temperature of only 40 degrees!

Beat the cream cheese with the white chocolate and the butter until fluffy. Place the frosting in the refrigerator for half an hour before processing.

Now cover each layer of the cake with a little frosting and put the next layer on top. Then spread the sides and top of the cake.

Enjoy!


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Red velvet cake bolo di red velvet cake antillean recipe jurino


Also try

Do you love baking? Then try this one traditional peanut cookies (lèter di peanut)!


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In the photo: the Red Velvet cake by Aunt Sugar

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