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Red Velvet Cake Recipe

   
 

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     Red Velvet Cake

Category   Desserts - Breads
Sub Category   None
Servings   12
Preptime   1h-30min cooking

Ingredients
250g butter, plus extra for greasing (250g de beure)
200g dark chocolate, broken into chunks (200g de chocolat noir en tablette, coupe en morceaux)
500g plain flour (500d de farine)
500g golden caster sugar (500g de sucre roux fin)
2 tbsp cocoa powder (2 CaS de poudre de cacao)
1 tsp bicarbonate of soda (1 CaC de bicarbonate de soude)
½ tsp salt (1/2 CaC de sel)
2 large eggs (2 gros oeufs)
200g natural yogurt (200g de yaourt nature)
 
400g cooked beetroot in natural juices (not vinegar) (400g de beteraves cuites)
Frosting (glacage)-
200g full-fat soft cheese, at room temperature (200g de fromage frais type philadelphia ou st moret)
200g butter, softened (200g de beurre)
300g icing sugar, sifted (300g de sucre glace, ou selon gout)
2 tsp vanilla extract (2 CaC d'extrait de vanille)

Instructions
Heat oven to 180C/160C fan/gas 4. Make the first batch of sponges by greasing and lining 2 x 20cm round tins. Gently melt half the butter and chocolate together in a saucepan. Mix half the flour, sugar, cocoa, bicarb and ¼ tsp salt in a large mixing bowl. Whizz one egg and half the yogurt and beetroot in a food processor or blender until fairly smooth. Put the kettle on. Prechuaffer le four a 180deg ou thermostat 4. Faire la premiere fournee de genoise en graissant et recouvrant de papier sulfuriser deux plats rond de 20cm. Faire fondre delicatement la moitie du beurre et du chocolat dans une casserole. Melanger la moitie de la farine, sucre, poudre de cacao, bicarbonate de soude et le sel dans un saladier. Melangez un oeuf et la moitie du yaourt et la moirier des beteraves dans un mixeur jusqu'a ce que le melange soit homogene. Faire bouillir de l'eau.
Tip the beetroot mix into the dry ingredients along with the melted chocolate mixture and 150ml boiling water, then stir to combine. Stir in half the food colouring, if using, and divide the mixture between the tins. Bake for 25 mins until a skewer poked into the centre comes out clean. Leave the cakes on a wire rack to cool completely. Melangez le melange avec les beteraves avec le melange sec, la moitie du chocolat fondu et 150ml d'eau bouillante, puis bien melanger. Verser le melande dans deux plats rond de 20cm et mettez au four pendant 25min. Sortez les genoises du four et laissez refoidir.
Repeat Steps 1 and 2 to make 2 more sponges or if you're lucky enough to have 4 x 20cm sandwich tins you can bake in a big batch all at once. Repetez les etapes precedantes pour faire deux genoises de plus.
To make the frosting, briefly beat together the soft cheese and butter, then beat in the icing sugar and vanilla. Use a little to sandwich the cooled cakes together, then swirl the rest all over the sandwiched cakes and decorate with sweets, if you like. Sit the cake somewhere cool (not the fridge) to set a little before serving. Pour faire le glacage, battre ensemble le fromage et le beurre puis ajouter le sucre glace et la vanille. Etalez le galcage entre les couches de genoises que vous superposerez comme un sandwich. Puis etalez le reste du glacage sur la totalite du gateau. Placez le gateau au frais avant de servir.


Originally Submitted
8/13/2015





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