Chocolate, Amaretti and Orange Pudding (Bonet Piemontese)
10
min
Easy
Red Velvet Cake
A layered cake with its characteristic red color, very popular in the United States.
- Difficulty
- Medium
- Prep Time
- 40 min
- Cook Time
- 50 min
- Servings
- 8 people
Ingredients
- Red Food Colouring, as needed
- Pure Vanillin (Box of 50 Double Sachets), 1 bag
- Elefante Vanilla Baking Powder, 1 bag
- Impalpable Sugar (250 g bag), 190 g
- Bitter Cocoa Powder, 2 teaspoons
- flour type 00, 360 g
- granulated sugar, 180 g
- sunflower seed oil, 180 ml
- milk, 115 ml
- plain yogurt, 100 g
- eggs, 2
- salt, a pinch
- baking soda, 1/4 teaspoon
- cream cheese, 250 g
- mascarpone, 250 g
- fresh liquid cream, 90 ml
- vinegar, 1 teaspoon
Method
Mix milk, vinegar and yogurt in a bowl; let the mixture rest for about one hour at room temperature covered with cling film. Then, beat the oil with the sugar and vanillin in a container. Slowly add the eggs until the mixture looks pale and has a fluffy consistency. Add the previously prepared mixture of milk, vinegar and yogurt and whisk at low speed.
At this point, you can use the Red Food Coloring Ar.pa: add 1/2 teaspoon of powdered coloring little by little until you obtain an intense red color. Add the flour previously sifted with cocoa, baking soda, baking powder and salt. Whisk everything at low speed until the batter is creamy and smooth. Pour the batter into a greased and floured baking tin. Since this is a multi-layer cake, it is better if the tin is quite tall.
Bake in a static oven at 170°C (338°F) for about 50 minutes and, once baking is finished, let the cake cool for 5 minutes. Remove the cake from the tin by turning it upside down. Let it cool for 3-4 hours and then cut off the dome that will have formed on the top of the cake to smooth the surface. Crumble the removed part, which will be used for decoration.
Wrap the cake with cling film and let it rest for 24 hours. Repeat the same process with the decorative crumbs. After the resting time, divide the cake into three 2.5 cm thick layers.
Prepare the filling by whipping together the icing sugar and cream, then add mascarpone and cream cheese. Keep whipping the mixture until it becomes a thick and compact cream.
Place the first cake layer on the serving plate and cover it with a generous layer of cream using a piping bag or a spoon. Repeat with the second and third layers. Once the cake structure is complete, cover both the top and sides with the remaining cream, making sure to remove any excess with a spatula. Decorate the top of the cake with the red cake crumbs or cream swirls and let the Red Velvet Cake rest in the fridge for at least 3 hours.
