Tanabata gift - double red velvet cake | Red velvet cake

Cooking Instructions

1. Let's start with a little buttermilk, the essence of red velvet cake

   

2. Milk + lemon juice, mix well and delicate for about 10 minutes.

   

3. Add caster sugar to the softened butter at room temperature and beat well with an electric whisk

   

4. Then add the eggs in portions, one half at a time, stir well and add the other half.

   

5. As shown in Fig

   

6. Add the vegetable oil and continue to beat evenly

   

7. Stir until smooth

   

8. Then add buttermilk

   

9. Continue to stir well

   

10. It presents a uniform and smooth state with clear lines

    

11. Sift in half of the flour first

    

12. Sift in the cocoa powder and baking soda, mix well and then sift in the other half of the flour

    

13. Sift in the flour and mix well

    

14. Add the red velvet liquid

    

15. Mixed

    

16. Serve baking soda + white vinegar

    

17. Quickly add to batter

    

18. Continue stirring to combine

    

19. Pour the batter into the molds, then bake in the preheated oven at 165°C for about 45 minutes.

    

20. Cut some gelatin slices

    

21. Pour in drinking ice water and soften the gelatin tablets. Once softened, discard the water and melt the gelatin tablets in hot water.

    

22. Cut off the top of the baked cake (you can decorate it later) and slice the rest evenly into two slices

    

23. Room temperature softened cream cheese, stir well

    

24. Add about 1 teaspoon of lemon juice and powdered sugar and continue to stir well

    

25. As shown in the figure

    

26. Then pour in the melted gelatin liquid and stir well until completely combined

    

27. Beaten cheese paste

    

28. Next, whisk the cream

    

29. 6, 7 distribution or so

    

30. Add the whipped cream to the cheese paste in batches and mix well

    

31. As shown in Fig

    

32. Spread a slice of cake on the bottom of the mold, followed by a layer of cheese cream

    

33. Spread well

    

34. Stack another slice of cake + a layer of cheese batter, wrap it in plastic wrap and put it in the refrigerator overnight

    

35. Finally, make the outermost layer of cream cream, room temperature softened butter + cream cheese + powdered sugar

    

36. Stir well and add some vanilla extract

    

37. Stir until smooth, grain-free

    

38. Remove the cake from the mold

    

39. Apply cream to the outermost layer

    

40. Wipe well with a spatula

    

41. Finally, sprinkle the red velvet cake crumbs around the edges and decorate

    

42. A small piece is a great sense of happiness when you eat it~

    

43. Whole cake

    

44. Meimeida~