Red biscuit. Red Velvet Cake – a bright, delicious treat

Good afternoon friends!

Today is my birthday. So I thought about how to treat myself to my beloved, and decided to bake a red velvet cake. I know one original recipe that produces an amazingly tender creamy cheese cream and a very tasty cake.

It's the first day of summer outside, +10 degrees and a hurricane wind, brr... cold! I won’t go anywhere, I’ll prepare dessert at home, slowly. And in the evening the whole family will gather at the table, congratulate the birthday girl and appreciate the table decoration - a beautiful and very tasty cake with fruit.

Red velvet cake received its name and worldwide recognition after the publication of a cookbook by American pastry chef James Beard in 1972. The original cake is popular in expensive restaurants in Canada and the USA.

How to make a cake at home

At first glance, it may seem that preparing such an inimitable dessert is very difficult, but if you follow all the steps in the recipe, step by step, everything will work out. So let's get started!

Ingredients:

for biscuit

wheat flour - 500 grams
butter - 100 grams
condensed milk - 1 can
milk - 500 ml
food coloring - a few drops
cocoa powder - 2 tbsp. spoons
soda - 2 teaspoons
citric acid -1 teaspoon

for cream

butter - 100 grams
cream cheese - 400 grams
powdered sugar - 200 grams

For decoration

fresh or canned berries

Step-by-step preparation:

We start by preparing the biscuit.

Place butter in a bowl. The oil should be warmed to room temperature. Pay attention to the temperature of the oil; if it is cold, it will not whip, but will simply stick to the mixer blades.

We begin to beat the butter with a mixer, add it and gradually add condensed milk. Beat until a white, fluffy mass is obtained.

Then add milk to this mixture and beat again. We have a white liquid base.

Since we are preparing a red velvet cake, our cake layers should be red. When I baked this cake for the first time, I used a natural coloring - beet juice. I grated fresh beets, strained and squeezed out the juice, and acidified it with lemon juice. To evaporate, put it in the microwave for 5 minutes. The juice thickened, and I added it to the liquid base. But I must tell you that the color turned out to be unsaturated, not what I wanted. Maybe I did something wrong, but it’s difficult to achieve the desired shade with beetroot juice.

Therefore, this time I decided to use food coloring - high-quality gel paint used in the food industry. It greatly simplifies work and reduces cooking time. Just a few drops are enough and the cream acquires the desired, rich, bright red color. Just what you need!

Before use, flour must be sifted through a sieve, maybe 2-3 times. This will improve its baking properties, because the flour will be saturated with air oxygen, and will also prevent the accidental ingress of various crumbs.

In a second bowl, pour sifted wheat flour, add cocoa, soda and citric acid. Mix well in dry form.

Combine all the mixed dry ingredients with the liquid red base. Mix with a whisk until smooth and has the consistency of thin sour cream. There is no need to mix for a long time, otherwise the dough will become dense and tough when baking.

I roughly divided the dough into three forms, which is exactly how many layers there will be in my cake. I lined the springform pans with baking paper, greased them with a small amount of vegetable oil and poured the dough. To make the dough even, lightly shake the mold, the thickness should be the same, about 1.5-2 cm. Place it in the oven, preheated to 180 degrees for 20 minutes. Depending on the oven, the temperature and baking time may vary.

The most important thing is not to overcook the cakes, otherwise they will turn from red to brown. Readiness is checked with a toothpick in several places. After cooking, cool the cakes to room temperature without removing them from the mold.

And then, having freed the cakes from the springform pan and paper, we further cool them in the refrigerator. And at this time we are preparing a delicate creamy cheese cream for the cake.

You can make sour cream, but today I want to make a good cream cheese cream with butter. The butter for the cream should be at room temperature, and the cheese should be chilled.

You can use any good quality cream cheese. I found Philadelphia cheese in the refrigerator and am cooking with it. There should be enough cream to coat the layers and the entire cake on top and sides, so I take two packs.

The butter should be soft, at room temperature, add fluffiness to it and add cheese to it in portions, kneading well.

Instead of sugar, we use powdered sugar, gradually mixing it in and whipping it into the cream. You can also add flavorings (vanilla, cinnamon, poppy, ginger, cardamom, etc.) if desired. We'll add a little vanilla for flavor.

We got a wonderful fluffy, tender and homogeneous mass. Place it in the refrigerator for 1 hour.

On a flat stand we begin to assemble our beautiful red cake. We coat each cake with a layer of cream.

Cover the cake with cream on top and all sides. Place in the refrigerator for 3 hours. During this time it will be well soaked. Now let's start decorating, our imagination will help us here... and the availability of fresh and canned fruits.

This is such a beauty! Well soaked and melt in your mouth, lovingly prepared dessert. Bon appetit!

I hope, dear friends, that you have found useful information for yourself. I would like to know your opinion about the recipe, write in the comments. If you liked it, click “Class” and share links to the article with your friends on social networks.

Cooking time: 1 hour 30 minutes

Cost of 10 servings: 709 rubles

Cost of 1 serving: 71 rubles

Ingredients:

Dough (sponge cakes):

Butter 220g - 122 rubles

Milk 3.2% 460ml - 29 rubles

Refined vegetable oil 200ml - 22 rubles

Sugar 700g - 28 rubles

Eggs 4 pcs - 24 rubles

Flour 680g - 24 rubles

Cocoa 20g - 10 rubles

Baking powder 15g - 15 rubles

Food coloring gel red 20g - 24 rubles

Refined vegetable oil 20 ml (for greasing the mold) - 2 rubles

Cream:

Cream 33% 350ml - 133 rubles

Cream cheese 350g - 175 rubles

Vanilla sugar 1 package (8g) - 6 rubles

White chocolate 100g - 95 rubles

Confectionery topping (balls) for serving

Preparation:

Dough (sponge cakes):

Pre-soften the butter. Heat milk to room temperature.
Using a dough mixer, mix butter and vegetable oil, granulated sugar.
Break the eggs into a separate bowl. When the sugar dissolves in the butter and the consistency becomes airy, add the eggs and continue kneading the dough.

In a separate bowl, mix flour, cocoa and baking powder. Alternately add a small portion of flour to the dough, and then a portion of milk.
Gradually mix the ingredients into the dough until you run out of ingredients. Pour in food coloring and knead until color is uniform.
Grease two molds with removable sides with vegetable oil. Pour the dough into molds in equal quantities. Bake the cakes in the oven at 150 degrees for 50 minutes.

Cream:

Whip the cream and then gradually add the cream cheese. The cream should be cold - this way it will whip better.
Bring to a homogeneous airy consistency. Add vanilla sugar and beat.
Melt the chocolate in a water bath. Pour chocolate into cream and stir.
Let the cakes cool. Remove from the mold and thinly cut off the top layer - the baked crust. Break into small pieces with your hands.

Cut each cake in half to make 4 round cakes. Place the crust pieces on a baking sheet and place in the oven for 5 minutes at 180 degrees.
Lay out the cake in layers: cake layer - cream - cake layer - cream. Repeat as many times as necessary.
The top layer should remain cream. Grease the sides of the cake with cream.
Grind the oven-dried crust pieces in a blender. Sprinkle the top of the cake and a little along the sides.

Serving:

Decorate the cake with confectionery sprinkles (balls).

Bon appetit!

Red Velvet cake has long become a popular dessert not only in various cafes and restaurants, but also at home. It came to us from America, where it is considered a classic and is called Red velvet cake. During its life, the cake has undergone enormous changes. But the delicate texture of the biscuits remained unchanged.

If you try the dessert for the first time, you will be surprised by its chocolate taste. Where? The red color of the cakes does not foretell such surprises. When preparing a sponge cake, be sure to use gel coloring. It makes the color brighter and richer, and cocoa adds depth to the red color.

Cream for cakes is most often made from cheese and cream. But the taste of the biscuit goes well with cream cheese and cream with mascarpone. You can try different options and find the right taste for yourself.

Red Velvet is my second assignment in the pastry course. The first lesson was. I prepared and photographed all the processes for the teachers so that they could track at what stage I made a mistake (well, if this happened), and they could give me detailed advice on where I made a mistake and how to correct it.

This time I decided to use cream based cream. I wanted a snow-white color and a soft, creamy taste. And combined with the chocolate taste of the biscuit, it’s a flavor bomb.

Granulated sugar – 300 g
Flour – 340 g
Cocoa – 1 tbsp.
Salt – ¼ tsp.
Baking powder – 2 tsp.
Soda – 1 tsp.
Eggs CO – 3 pcs. (180 g)
Vegetable deodorized oil – 250 g
Kefir – 280 g
Helium dye – 2 tsp.

We take all products at room temperature. The cooking process is very simple.

Pour some kefir into a separate container. Approximately 50 g. Add soda and baking powder to it and let it sit for a while for a reaction to occur. The mass will increase and become covered with bubbles.

Combine all ingredients in one bowl. Pour in the swollen kefir and mix with a mixer at low speed. In subsequent stages we increase it

Add the dye last. The color of the dough should be bright red, therefore, if necessary, increase the amount of dye and cocoa. Keep in mind that after baking, the cakes will darken.
The dough turns out liquid. This is fine. We bake in two approaches. If you have two forms, then you can do it in one go, since they both fit on the baking sheet. I do not recommend baking in one form at a time. There is a lot of dough, and it contains vegetable oil, and baked goods with it can burn on top, but not bake inside

I have a ring with a diameter of 18 cm. I wrap the bottom with foil in two layers. I press the edges tightly and pour out half of the dough. I'll let you stand. Due to its fluidity, it will spread exactly in shape on its own.
I put it in the oven at 180 C for 30-40 minutes. I check for a dry skewer. The top rises a little during baking and may even crack. We will then cut it off and use it for decoration. Do you see in the photo how much the color of the baked biscuit has changed?

Remove from the oven and let cool slightly in the pan. Then, pressing tightly to the edges with a knife, we draw it along the mold, separating the cake from the walls. Turn the cake over onto a wire rack, bottom up, and cool.
We do the same with the second cake.
Once the cakes had cooled, I wrapped them in cling film and placed them in the refrigerator overnight.
The next day I prepare the cream, coat and decorate the cake.

For cream:

Cream cheese – 1000 g
Cream 33-35% - 200 g
Powder – 80 g

Cream and cheese should be cold.

Measure out the required amount of products and whip the cream and cheese at medium speed, gradually increasing the speed
After the cheese and cream are well combined, stir in the powder using a silicone spatula.

Assembling the cake

There are options here. You can cut it out of ready-made cakes into a smaller shape. Or cut it with a knife and place a smaller diameter plate on the top of the cake. In this case, the side parts do not need to be coated with cream. If you go this route, then reduce the amount of ingredients in the composition by half.
Divide the cakes in half
We plant cream stars around the perimeter using a star attachment, and fill the middle with cream in a circle. And so go through all the cakes. Decorate the top with stars all over the surface, sprinkle with balls and get a minimalist design

I wanted to do it differently. I cut off the tops of the cakes and divided each cake in half with a saw knife.

I chopped the cut tops and put them on a baking sheet in the oven for one hour, temperature 100 degrees. I stirred the scraps several times to ensure they were heated evenly.
I crushed them in a blender into small crumbs. It turned out buttery due to the vegetable oil contained in the dough

Collected on a substrate. I attached the bottom cake layer to the cream, the cream on top, and so on for all the cake layers. I put it in the refrigerator for a couple of hours to set. Then I leveled the sides and top, and again into the refrigerator. After finishing, I sprinkled red crumbs over the entire cake, brushing off the excess with a silicone brush. I placed stars on top and decorated the side edge.

Delicious recipe for Red Velvet with mascarpone

This recipe uses mascarpone cheese and cream cheese to layer the cake. The combination is delicate, soft and light.

For the biscuit:

Butter - 115 g
Sugar - 300 g
Eggs - 2 pcs.
Sour cream or kefir - 120 g
Cream (33%) – 120 g
Red gel food coloring - 1 tsp.
Flour - 250 g
Soda - ½ tsp.
Baking powder - 1 tsp.
Cocoa – 15 g

For cooking we use products at room temperature. Remove eggs, sour cream and cream from the refrigerator in advance

Melt the butter over low heat (but do not boil), cool slightly and mix with granulated sugar

Beat in the eggs one at a time, stirring each time with a mixer whisk.

In one bowl mix dry ingredients: flour, baking powder, cocoa, soda

The original recipe uses buttermilk, but if it is not available, then replace it with kefir or sour cream and mix in another container with cream and coloring
Sift half of the dry mixture into the sugar-egg mixture and combine the mass at low speeds
Pour in the creamy sour cream filling with dye and knead again
Sift the remaining dry mixture into a bowl and mix thoroughly

Grease the mold with butter and sprinkle with flour. Pour half of the dough into the mold, and put the second part in a cool place.
Bake in a preheated oven at 180 C for 15-20 minutes
Let cool slightly in the pan, cover with a sheet of parchment and a wire rack and carefully turn over. Let the biscuits cool

Cream:

Mascarpone cheese – 240 g
Cream cheese – 240 g
Cream (33-35%) – 360 g
Powdered sugar – 120 g

Products for cream should be cold.

Combine Mascarpone cheese and cream cheese (Hochland, Violette or Almette) and powder in a bowl and beat at low speed

Add the cream in a thin stream and beat until thickened.

Place the first cake on a plate and cover with a good layer of cream

Place the second cake layer on top and press it down a little with your hands.

Remove excess cream from the sides

Cover with the remaining cream and level the sides and surface.

Decorate with berries and sprinkle with powdered sugar through a sieve.

Original Red velvet cake recipe from Andy Chef

I tried a lot of recipes on Andrey's blog, and most of them took root in my family. But they never got around to Red Velvet. I am correcting this omission - the cake deserves it.

Ingredients for the crust:

Butter 82.5% - 220 g
Sugar – 395 g
Eggs – 2 pcs.
Milk – 250 g
Flour – 360 g
Baking powder – 10 g
Cocoa – 15 g
Red helium dye

The proportions in the cake are calculated very accurately. The only thing for myself (through testing) in the author’s recipes is that I reduce the amount of sugar by 40%. Otherwise, for me it turns out cloyingly sweet, and I don’t like it that way.

We take the butter out of the refrigerator in advance and use it the moment it softens. Mix it with sugar using a mixer
In a separate bowl, mix the dry ingredients: flour, cocoa and baking powder. The mixture must be homogeneous, otherwise it will affect the composition of the finished dough.
Beat the eggs into the well-mixed sugar-butter mixture, one at a time.
We take milk with a fat content of approximately 3.5% or replace it with kefir or fermented baked milk with the same fat content. Pour half the liquid into the mixer bowl and mix with half the dry ingredients
And again milk and dry mixture and mix thoroughly. The dough turns out elastic
Add dye. 7-8 g is enough. The color should be brighter than we want to get, because when baking it fades and changes its shade to a calmer one.
Finally, mix the dough mixture with a spatula.
For baking, take rings or a mold with a diameter of 16 or 18 cm. If 16, then pour into three forms or bake in three batches. Place the dough that is waiting its turn in the refrigerator.
The oven is heated to 150 degrees. Check readiness with a dry skewer or by pressing on the cake. If it springs, then it’s time to pull it out
Cool a little (5-7 minutes) and release from the mold, wrap hot in cling film and place in the refrigerator to collect moisture.
Cut off the tops, releasing the velvety center of the cakes. The trimmings will still be useful to us. With their help we will apply the so-called velor layer on the cake
I will skip the assembly stage; it is no different from those described above. Take any cream that holds its shape - Cheese cream, cream or mascarpone.
Chop the remaining biscuit into pieces and place on a baking sheet, dry at 100 degrees for about 50-80 minutes. Turn the pieces occasionally to ensure they cook evenly.
Blend the baked pieces in a blender until they form fine crumbs.
Apply biscuit crumbs to the cake ready for decoration using a silicone brush and sweep away the excess. The surface is velvet-velor. The cake looks elegant and expensive.

How to decorate a cake for a birthday or wedding

Sometimes the question arises - how to festively decorate a cake for a special event? After all, you want to get not only a tasty result, but also get aesthetic pleasure while looking at your masterpiece.

I loaded myself with this question and went to ask Yandex for beautiful pictures of decorated cakes for a birthday or wedding. Take a look and choose what you like. After all, looking at ready-made options, it’s easier to think through and implement your own.

Video recipe: how to bake Red Velvet at home

If you prefer to see once than hear a hundred times, then watch the video master class on making the legendary Red Velvet cake.

Mysterious... Passionate... A little even demonic... Snow-white on the outside and bright red on the inside... It's all about the cake with the luxurious name Red Velvet. He seems to combine both innocence and passion at the same time. What else would be so perfect as a dessert for Valentine's Day?

Red velvet cake is a classic of American cuisine. Its original name is The Red Velvet Cake (pictured). It looks very impressive thanks to the red sponge cake and stunning white buttercream. The shade of the biscuit can vary - it can be either soft pink or bright red, or dark red or red-brown. The desired shade is achieved by adding food coloring to the crust dough. This dessert has a chocolate flavor, and the airy and soft sponge cake really feels like velvet.

There are many theories about the origin of red velvet cake. Its recipe was known long before it received its charming name. According to one version, red sponge cake was known back in the 19th century. According to another assumption, the idea of making a cake of an unusual red color came to the minds of confectioners during the Great Depression in the USA, when the demand for all food products was reduced.

In this way, bakeries tried to attract the attention of customers and increase their profits. During World War II, bakers used beet juice or boiled grated beets to give the sponge cake the desired shade.

This original cake was very popular in the 40s and 50s of the last century in bakeries and restaurants in Canada and the USA. The recipe for this work of culinary art was considered exclusive and was kept in the strictest confidence.

The Red Velvet cake (pictured) got its name in 1972. This is how it is named in the book by American confectioner James Beard. He shares three red velvet dessert recipes with slightly different ingredients. At that time, food dyes were already quite popular, but it was James Beard who first discovered that the reaction of sour buttermilk and vinegar produced the coloring pigments (anthocyanins) of cocoa powder. This processing of cocoa is called Dutch. The resulting color was more pronounced than the artificial color. This natural coloring became the basis for the name Red Velvet.

This cake also has another name - “Devil's Food”. In the book “A Dictionary of American Food” by John Mariani, it is suggested that it is so named not only because of the peculiar color of the cakes, but because of its mind-blowing taste, which some citizens adhering to Puritan views on life considered sinful.

The recipe was used in the 1989 film Steel Magnolias. After the release of this picture, the popularity of the dessert experienced a rebirth. It can still be found in most foreign confectionery shops and stores.

Red velvet cake has been a favorite dessert for thousands of Americans and Canadians for decades. Nowadays in the USA there are even competitions among confectioners for the brightest red color of the biscuit for it.

Cooking secrets

Preparing this dessert is not so difficult, but some nuances are still worth considering:

The classic recipe involves using an ingredient such as buttermilk. It is this that gives the dough its tenderness and texture, reminiscent of velvet. Buttermilk has a fairly thick consistency and a rich, buttery flavor, making it ideal for baking cakes. It can be done at home. To do this, mix a tablespoon of apple cider vinegar with a glass of milk and leave for 10-15 minutes. Buttermilk can be replaced with low-fat kefir.
Freshly baked cakes are very soft, so do not immediately cover them with icing. It will spread and the cakes will become soggy. You need to put the finished biscuit in the refrigerator for several hours or even overnight. The glaze will be easier to apply and will lie in a more even layer.
The traditional recipe recommends using cream cheese for the cream and glaze. Mascarpone cheese is considered ideal - it has a delicate texture and not a very sweet taste. In addition, they have a light beige tint and go well with red biscuit. In addition to cream cheese, you can add whipped cream to the cream, it gives it lightness and completeness.
The dough for this dessert uses food coloring, but if you are planning to make a red velvet cake for a children's party, it is better to use beet juice or chopped boiled beets to give the cakes the desired shade.

Creating a work of art

So, in order to prepare this cake according to the classic recipe, we will need:

for biscuit:

250 grams of flour;
3 chicken eggs
115 grams of butter;
300 grams of sugar;
200 grams of buttermilk or low-fat kefir;
10 grams of vanilla sugar;
2 tablespoons unsweetened cocoa powder;
1 teaspoon of soda slaked with vinegar or lemon juice;
0.5 teaspoon salt;
1.5 teaspoons food coloring.

for cream:

10 grams of vanilla sugar;
200 grams of butter;
250 grams of powdered sugar;
450 grams of cream cheese.

Necessary utensils and kitchen equipment: baking dish (diameter approximately 20 cm), sieve, mixer or blender, large dish.

Cooking steps

Line the pan with baking paper and grease the edges well with butter. Turn on the oven and set the temperature to 180 degrees;
Sift flour, cocoa, salt through a sieve, mix well;
The recipe further advises whipping the butter until creamy using a mixer or blender. It will take us 2-3 minutes.
Carefully add sugar and beat the resulting mass again;
Continuing to beat at low speed, add the eggs. The recipe advises doing this gradually, not breaking everything up at once.
Beat a little more. We should get a very fluffy air mass of uniform consistency. This is a guarantee that the cake will be correct.
Next, the recipe tells us that we need to dissolve the food coloring in buttermilk or kefir;
Gradually add flour into the fluffy butter mass, and then colored kefir or buttermilk. The recipe recommends doing this in the following sequence: starting to beat at the lowest speed, first add a third of a glass of flour, then half a glass of buttermilk with dye. Then again a third of a glass of flour and the second half of a glass of buttermilk. Lastly, add the remaining flour. Continue beating at lowest speed until smooth and homogeneous.
Quench the soda with vinegar or lemon juice and mix it into the dough very quickly;
Beat cream cheese (mascarpone, Philadelphia) and softened butter until smooth and creamy;
Add vanilla sugar and powdered sugar to the resulting cream and beat again. The recipe says that the cream should be very thick - so that a spoon can stand. We put it in the refrigerator for a couple of hours;
Let's start baking the cakes for our dish. Pour half of the resulting dough into the baking dish and place in the oven for 25 minutes. After the time has passed, take it out, cool for 10 minutes and remove from the mold. We do the same with the second half of the dough. We also place the finished cakes in the refrigerator for several hours.
Take the cakes and cream out of the refrigerator and start creating. We place them on a beautiful dish, thickly coat the cakes on all sides, not sparing the cream - the more, the better.

You can decorate the top with whipped cream, chocolate, pieces of fresh strawberries, other fruits or berries, and marzipan hearts. The recipe says that the finished cake must be left in the cold for 9-10 hours.

Red velvet cake (photo) is a gorgeous dessert, ideal for a romantic evening. It has a special energy - it captivates with its defiantly bold contrast of innocence and vice... And its taste is simply delicious! Prepare it for your loved one and he will definitely appreciate your efforts. Bon appetit!

Video recipe for making red velvet cake

Red Velvet Cake is, without a doubt, a festive dessert. Its rich red cake layers look very impressive against the background of snow-white cream, making the appearance of the cake quite original and sophisticated. In general, this unusual cake has American roots, but today it is baked by chefs from different countries, and if you are comfortable with food dyes and a large amount of fat in desserts, I suggest you try your hand at baking a Red Velvet cake at home.

The recipe for Red Velvet cake at home is quite accessible even to beginners, if you choose the right ingredients, follow the recipe and do not ignore the recommendations.

In general, nothing is difficult if you want to surprise your loved ones with a bright and unusually tasty dessert. So, let's prepare Red Velvet cake: a step-by-step recipe with photos at your service!

Ingredients:

For the cakes (22 cm tin):

220 ml. odorless vegetable oil;
280 ml. kefir;
275 gr. Sahara;
280 gr. flour;
3 eggs;
1 tbsp. with a slide of cocoa;
2 tsp baking powder;
1 tsp soda;
2-3 tsp. food coloring (red strawberries);

For cream:

220 gr. butter;
550 gr. cream cheese;
170 gr. powdered sugar.

How to make a classic red velvet cake:

First, mix flour, baking powder and cocoa powder in a separate dry cup, as required by the homemade Red Velvet cake recipe. The resulting mixture must be sifted through a fine sieve twice. This will make the dry red velvet cake mix as smooth as possible.

Pour the kefir into a convenient deep bowl and add soda to the kefir. Stir and wait a couple of minutes, the soda should be quenched with the kefir mass.

Then add odorless vegetable oil to the kefir. The absence of smell and any taste from the oil is a prerequisite, otherwise the taste of the Red Velvet cake layers will be irrevocably spoiled.

After the oil, add red food coloring to the bowl. If a gel dye is used, then it is simply added to the mass and mixed; if it is a powder dye, as in my version, then the dye is first diluted in a small amount of water and then added to the dough.

The dye should color the oil-kefir mass deep red. Depending on the intensity of the pigment, you may need one to three teaspoons of dry food coloring. Focus on the bright scarlet color of the dough, like in my photo.

Now in a deep and fairly spacious bowl, beat the eggs and sugar until light and fluffy.

Then we begin to introduce the prepared components one by one into this lush sugar-egg mass. First, add about half of the red butter-kefir mass. Mix with a mixer at the lowest speed.

Then add part of the flour mixture and mix the mixture again with a mixer at low speed.

Then we repeat. Add the second part of the red mass, mix, add the rest of the flour mixture, mix and get a thick dough of a rich dark red color.

Pour half of this unusual Red Velvet cake batter into a 20-22 cm pan lined with parchment along the bottom.

Bake the red sponge cake at 180 degrees for about 35-45 minutes. Use a wooden skewer to determine if the red velvet cake is ready.

The result should be two fairly tall sponge cakes. Let them cool on a wire rack. To make the Red Velvet Cake as even as possible when assembling, first cut off the protruding tops of both cake layers, and then cut the cakes lengthwise. The inside of the biscuits has a delicate, porous and fairly moist structure, so it is easiest to cut them with thread. We crush all the cut scraps into crumbs, which we will need to decorate the Red Velvet cake.

Prepare the cream for the Red Velvet cake:

For the cream, first beat soft butter at room temperature with powdered sugar until fluffy.

And then, slowing down the speed of the mixer, we begin to add the chilled cream cheese in parts. The result is a lush snow-white cream.

Since the cakes themselves have a fairly moist structure, there is no need to soak them with anything additional. Just put some of the snow-white cream on the cake, level it evenly and cover with the next cake.

We collect all the cakes. The Red Velvet cake turns out quite tall and even.

Use the remaining cream to spread a thin layer over the top of the cake and level the sides. And then sprinkle with red biscuit crumbs. You can sprinkle the entire cake, giving it a beautiful velvet look, or you can leave space around the edge of the top for cream patterns.