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Christmas Red Velvet. Red and white cake for Christmas

Christmas Red Velvet. Red and white cake for Christmas


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A red velvet cake, or better known in the southern United States as Red Velvet, can be the perfect option to accompany our wonderful family gatherings this Christmas.

After having tried several recipes, we are left with the mixture of this incredible red sponge cake accompanied by a white chocolate cream that I have taken from the book, 'Objective: Perfect cake'by Alma Obregón. Ideal as a Christmas dessert.

For the cake:

  • 250 ml of milk and 320 g of sugar
  • 120 ml of mild olive oil
  • 2 medium eggs
  • 300 gr of flour
  • lemon juice, unsweetened cocoa, bicarbonate of soda, red food coloring, vanilla extract and white vinegar

For the cream:

  • 300 gr of butter
  • 300 g of icing sugar
  • 180 gr of white chocolate

1. Preheat the oven to 180 ºC and grease and flour two 20 cm molds.

2. We put the milk in a glass, add two teaspoons of lemon juice and let it rest for at least 8 minutes.

3. Sift the flour with the cocoa (two tablespoons of unsweetened cocoa) and reserve.

4. We beat oil, sugar and eggs until well integrated.

5. Add the flour with cocoa and alternate with the milk while beating.

6. In a glass, mix two teaspoons of white vinegar with a teaspoon of baking soda and when it bubbles, we add it to the mixture. We keep beating.

7. Add 3 teaspoons of vanilla extract and a teaspoon of red food coloring.

8. We divide the dough between the two molds and bake approximately 35 minutes, or until, when inserting a toothpick in the center, it comes out clean.

9. When the mold is warm, unmold, and let the cakes cool on a rack. Meanwhile, we melt the white chocolate in a bain-marie and let it warm.

10. Place the butter, which must be at room temperature and have a texture similar to that of an ointment, in a container.

11. Sift the icing sugar over the butter and beat for 5 minutes.

12. While beating, add the white chocolate and beat a couple more minutes.

13. We equalize the cakes at the same height with the cake equalizer.

14. We place the first sponge cake on a cardboard for cakes, gluing it to it with a little cream.

15. We fill a pastry bag. I have used the nozzle (1M of the Wilton brand and I have decorated it with rosettes). To make a rosette, we will rest the nozzle on the sponge cake, and while we press, we turn the pastry bag clockwise.

16. Once the first cake is covered, we place the second one on top, and decorate to taste.

This time, I have cut a 20 cm diameter circle of white fondant to cover the top of the cake, 2 yellow fondant snowflakes and a green fondant holly that I got with the fondant cutters and that I have glued them together. to the white fondant by passing a brush with a little water. And a very simple snowman.

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