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Red Velvet
🇧🇷Brazil
•View in original language
(Português)
50 min(s)
12 servings
Marcus Vinicius
@marcusviny7- Ingredients
- Recipe
- Unsalted butter125 g
- Sugar165 g
- Strawberry red food coloring5 g
- Eggs2 unit(s)
- Vanilla Essence1 teaspoon
- Unleavened Wheat Flour187 g
- Cocoa Powder17 g
- Baking Powder1 teaspoon
- Sour milk185 ml
- Baking soda1 teaspoon
- Vinegar10 ml
- Cream Cheese300 g
- Powdered sugar140 g
- Butter140 g
- Vanilla Essence1 teaspoon
- Powdered milk3 tablespoon
- In a bowl, place the unsalted butter. It should be in an ointment point and beat it a little with the mixer.
- Then add the sugar and beat some more. Then add the dye and beat some more.
- Add the eggs one at a time, beating with an electric mixer after each addition until incorporated. Add the vanilla essence and beat a little more.
- In another bowl, sift the wheat flour, cocoa and baking powder.
- To prepare sour milk, just add 20 ml of lemon juice to 165 ml of whole milk.
- Add to the first mixture a little sour milk and a part of the sifted dry ingredients and mix with a spatula.
- Mix the vinegar and baking soda and bring to a boil. Add this to the mix.
- Put the rest of the acid milk and the rest of the sifted dry. And mix until completely integrated.
- Divide the dough into 2 forms. (Weigh and Debt for 2) and bake at 190°C for about 20 minutes or until you stick it with a toothpick and come out dry. Let it cool and take it to the fridge to firm.
- For the filling, beat the cream cheese with the butter, vanilla essence, powdered milk and powdered sugar until incorporated. Use to stuff and decorate.
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