Red Velvet Cake (Loaf shape)

Red Velvet Cake (Loaf shape)
Srednje tezine
Makes : 10
  • Quick & easy (production)
  • Good for freezing
  • Comfort Foods
Classic Red-velvet Cake paired with Callebaut Ruby Chocolate.
Classic Red-velvet Cake paired with Callebaut Ruby Chocolate.
rok trajanja:
4 days
Conservation:
Refrigerator (3°C)
Containing: 2 Components
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Featured Ingredients

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Red Velvet Cake

Sastojci

  • 1.1 oz
    CP
  • 8.8 oz
    flour
  • 5 ml
    salt
  • 3.5 oz
    butter
  • 12.3 oz
    sugar
  • 2 piece(s)
    eggs
  • 5 ml
    Vanilla
  • 30 ml
    Boiled Water
  • 60 ml
    beetroot juice
  • 250 ml
    Buttermilk
  • 5 ml
    Vinegar
  • 5 ml
    Bicarbonate of Soda

Priprema

  1.  Preheat the oven to 170°C, grease two loaf tins and line the bottoms with a piece of greaseproof paper
  2.  In a medium bowl, sift together flour and salt. Set aside
  3.  In a standing mixer fitted with the paddle attachment, beat butter and sugar together on a medium speed until light and fluffy
  4.  Add eggs one at a time, mixing well between each addition. Add vanilla and beat until combined
  5.  Add the flour and mix until just combined
  6.  Add boiling water to the cocoa powder, mix until smooth and add it to the mixer
  7.  Combine the beetroot juice, buttermilk, vinegar and bicarbonate of soda and, with the mixer on low speed, add the wet ingredients and beat just until combine. Do not overmix
  8.  Divide batter evenly between the loaf tins. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean
  9.  Allow the cakes to cool in the tins on a wire rack until they are easy to handle, then remove from the tins and allow to cool completely on a wire rack

Tools

  • Mixing bowl (s)
  • Spatula(s)
  • Stand Mixer
  • Baking Tray
  • Oven
  • Loaf tins

Ruby Filling

Sastojci

Priprema

  1. Combine the milk, cream, and pink coloring and warm them.
  2. Soften the gelatin sheets in cold water.
  3. Once soft, add them to the warm milk.
  4. Add the glucose to the milk.
  5. Melt the callets to 35°C, then add them to the milk and mix well.
  6. Allow the mixture to crystallize for 24 hours.
  7. Whip the cream cheese and fold it into the chilled mixture.
  8. Whip the mixture until fluffy before use.

Tools

  • Saucepan
  • Whisk
  • Thermometer
  • Microwave
  • Mixing bowl (s)
  • Scale
  • Spatula(s)
  • Stand Mixer

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