Medium
Makes: 10
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Quick & easy (production)
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Good for freezing
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Comfort Foods
Classic Red-velvet Cake paired with Callebaut Ruby Chocolate.Classic Red-velvet Cake paired with Callebaut Ruby Chocolate.
- Shelf life:
- 4 days
- Conservation:
- Refrigerator (3°C)
Containing: 2 Components
Red Velvet Cake
Ingredients: Red Velvet Cake
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30 gCP
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250 gflour
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5 mlsalt
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100 gbutter
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350 gsugar
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2 piece(s)eggs
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5 mlvanilla
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30 mlBoiled Water
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60 mlbeetroot juice
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250 mlButtermilk
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5 mlVinegar
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5 mlBicarbonate of Soda
Preparation: Red Velvet Cake
- Preheat the oven to 170°C, grease two loaf tins and line the bottoms with a piece of greaseproof paper
- In a medium bowl, sift together flour and salt. Set aside
- In a standing mixer fitted with the paddle attachment, beat butter and sugar together on a medium speed until light and fluffy
- Add eggs one at a time, mixing well between each addition. Add vanilla and beat until combined
- Add the flour and mix until just combined
- Add boiling water to the cocoa powder, mix until smooth and add it to the mixer
- 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
- Divide batter evenly between the loaf tins. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean
- 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
Ingredients: Ruby Filling
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125 gmilk
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405 gcream
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4 gPink Food Colouring
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5 gGelatine Sheets
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40 gglucose
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100 gCream cheese
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0.5 gRed Power Flowers Mona Lisa CLR-19430-999
Preparation: Ruby Filling
- Combine the milk, cream, and pink coloring and warm them.
- Soften the gelatin sheets in cold water.
- Once soft, add them to the warm milk.
- Add the glucose to the milk.
- Melt the callets to 35°C, then add them to the milk and mix well.
- Allow the mixture to crystallize for 24 hours.
- Whip the cream cheese and fold it into the chilled mixture.
- Whip the mixture until fluffy before use.
Tools
- Saucepan
- Whisk
- Thermometer
- Microwave
- Mixing bowl (s)
- Scale
- Spatula(s)
- Stand Mixer
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