Шикарный Праздничный Торт «Красный Бархат» | Подробный Рецепт | Red Velvet Cake

Red Velvet Cake is one of the most popular cakes! It features a spongy, slightly moist, and delicate sponge cake with a light chocolate aftertaste and a buttercream filling. The cake itself is quite simple to make. The classic version is made with buttermilk, but it's easiest to substitute it with kefir, or mix milk with yogurt or sour cream. At a pinch, add a teaspoon of lemon juice to the milk and let it sit for 15 minutes. Fermented milk significantly improves the flavor and texture of the sponge cake. The cream can be made with mascarpone and cream, but it has a very neutral flavor and lacks the characteristic note present in the classic version. Mascarpone, unlike cream cheese, doesn't require long whipping! It's better to whip the cream separately and combine it with the mascarpone. Don't reduce the ingredients in the recipe; this will affect the texture and final result! It may seem like a lot of butter and sugar, but we're making a large batch of sponge cake. I really like the light berry flavor in this cake, so I added raspberry puree. This amount of dough can be used to bake two thick cakes with a diameter of 22-23 cm, or three thinner cakes with a diameter of 20-22 cm. However, if you want a Christmas tree design, you'll need to bake four cakes in a 18 cm pan for a harmonious look. (I had inexpensive silicone molds at Galamart. I ordered food coloring and decorations from Wildberries due to lack of time, although online confectionery stores offer cheaper options, but they're not always in stock.) Recipe: (cake diameter 18 cm, height 12 cm, weight 2.415 kg) 1 cup = volume 250 ml (one such cup holds, on average, 150 g of sifted, level flour) Cake layers: 2 ¼ cups (340 g) flour 1 tsp (5 g) baking powder ¼ tsp (2 g) baking soda ¼ tsp salt 2 tbsp (12 g) unsweetened cocoa powder 2 tsp (12 g) liquid red food coloring (I used Top Decor) 1 tbsp (240 ml) kefir 1-2.5%, room temperature 115 g butter, room temperature 1 ⅓ cup (300 g) sugar 3 eggs (category 1) 2 tsp vanilla extract ¾ cup (200 ml) odorless and flavorless vegetable oil 1 tsp light vinegar (I used apple cider vinegar) Raspberry Puree: 180 g frozen raspberries ¼ cup (50 g) sugar 2-3 tbsp water 2 tsp cornstarch (potato starch has a flavor) 1 tbsp cold water Cream: 600 g cream cheese (I used Cremette from Hochland, but you can use Philadelphia, Violette, or Hochland) 170 g powdered sugar 400 ml heavy cream 33-35% (cold!) a few drops of vanilla extract or a packet of vanilla sugar Decorating: 40 g butter at room temperature 40 g powdered sugar 100 g cream cheese (chilled) 1) Cake layers: sift together flour, baking powder, baking soda, salt, and cocoa. Mix kefir with food coloring. Beat soft butter and sugar until fluffy for several minutes at high speed. Add the eggs one at a time, then vanilla, vegetable oil, and vinegar. Mix until smooth. Add half the flour mixture, stir briefly, then pour in the kefir and food coloring, then add the remaining flour and mix until smooth, but not for too long. Lightly grease the baking pans with vegetable oil, spread the dough, and smooth it out. Bake in a preheated oven at 180°C (350°F) for 23-25 ​​minutes, using the top and bottom mode without fan, until a skewer comes out clean. Do not overbake! Let cool in the pan, remove, and cool completely on a wire rack. If necessary, wrap in plastic wrap and refrigerate until needed. 2) Raspberry puree: Add sugar and a little water to the frozen raspberries, place over low heat, stir, and mash the berries. Once boiling, pour in the diluted starch and simmer for 5 minutes over low heat, stirring occasionally. Strain and cool completely. 3) Cake Frosting: Add (or sift) the powdered sugar and vanilla to the cold cream cheese mixture, mix, and beat with a mixer on medium speed until smooth. Then gradually pour in the cold cream and beat on medium-high speed for another 1-2 minutes until smooth. If you're assembling the cake right away, there's no need to chill the frosting. 4) Decorating Frosting: Beat the softened butter with the powdered sugar, then add the cream cheese and beat until smooth. Baker Store: https://bakerstore.ru/?tracking=Shpilko Get 5% off with coupon code: Shpilko Follow me on VKontakte: https://vk.com/tanyashpilko Follow me on Instagram:   / tanyashpilko   Advertising and collaboration: [email protected]