RED VELVET CAKE

INGREDIENTS

SPONGE CAKE

  • 250 g of Milkaut Profesional Butter
  • 330 g of sugar
  • 10 g of red paste food colouring
  • 110 g of eggs
  • 375 g of pastry flour
  • 35 g of bitter cocoa
  • 5 g of baking powder
  • 370 ml of sour milk (330 ml milk, 40 ml lemon juice)
  • 4 g of baking soda
  • 1 tbsp. of alcohol vinegar
  • vanilla essence as needed

FROSTING

  • 280 g of Milkaut Profesional Butter
  • 280 g of icing sugar
  • 600 g of Milkaut Profesional Cream Cheese
  • vanilla essence as needed

MILKAUT SOLUTIONS

PROCESS

SPONGE CAKE

Beat the softened Milkaut Profesional Butter and sugar until light and fluffy. Then mix in the food colouring. Whisk in the eggs one at a time, along with the vanilla essence. Gently fold in the sifted flour and cocoa powder, alternating with the sour milk and the baking soda hydrated with vinegar. Pour the batter into three 20 cm tart pans and bake in an oven preheated to 170 °C for 20-25 minutes.

FROSTING

Beat the Milkaut Profesional Butter together with sugar, add the essence and finally, incorporate the Milkaut Profesional Cream Cheese.

ASSEMBLY

Alternate layers of sponge cake and frosting. Cover the cake with the same frosting and sprinkle with sponge cake crumbs for decoration.

TAGS

MILKAUT SOLUTIONS

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