Red Velvet Cake with Brandy Cream

Name: Red Velvet Cake with Brandy Cream - Andrada J.
Ingredients: Base (20 cm diameter tray + a small heart; shaped mold): 3 eggs; 150 ml milk; 150 ml oil; 6 tablespoons sugar; 250 g flour; 1 packet baking powder; red food coloring. For the cream: 2 packets of Dr. Oetker cake cream with brandy flavor; 1 packet whipped cream powder; 400 ml cold milk; 5 tablespoons sugar. For decoration: chocolate glaze and decorations.

Desert - Red Velvet Cake with Brandy Cream by Andrada J. - Recipia

To prepare a delicious and attractive cake, we will start by separating the eggs. In a bowl, we will beat the egg whites with a pinch of salt until we achieve a firm and fluffy foam. It is important to ensure that the bowl is clean and dry, as any trace of fat or water can prevent the egg whites from whipping correctly. In another bowl, we will whisk the egg yolks with sugar until the mixture becomes a light-colored, fluffy, and homogeneous cream. Now, we add the oil, making sure to incorporate it gradually, like in mayonnaise. This step is essential to achieve a fine texture of the batter. After the oil is well incorporated, we will alternately add the milk and sifted flour, mixing gently to avoid lumps. Finally, we add the food coloring, homogenize the mixture, and carefully incorporate the beaten egg whites, mixing with the back of a wooden spoon to maintain the aeration of the dough. Next, we fill the heart-shaped silicone mold about 1/3 with the batter, leaving room for it to rise. The remaining batter is poured into the round pan, which has been lined with baking paper to prevent sticking. We bake the layers in a preheated oven at 180 degrees Celsius for about 40 minutes, or until they pass the toothpick test, meaning they are evenly baked inside. After baking, we let them cool on a rack. In the meantime, we can prepare the cream. We will mix the creams with whipped cream and 400 ml of milk, achieving a velvety and delicious texture. Once the cream is well homogenized, we put it in the fridge for about 20 minutes to firm up a bit. Once the layers have cooled, we cut them in half, yielding four sheets. We soak them with a syrup made from warm water, vanilla sugar, and essence, adjusting the flavors to taste. This syrup will add moisture and intensify the flavors of the cake. We fill each sheet with the previously prepared cream and stack them on top of each other to form the cake. We cover the cake with the brandy cream, ensuring that each corner is evenly coated, and then we glaze it for a shiny and attractive look. The heart shape we initially baked is carefully placed on top of the round layers, giving the cake a touch of originality. For a special presentation, we can decorate the cake with fresh fruits, grated chocolate, or edible flowers, letting our imagination soar. After finishing the decoration, it is recommended to keep the cake in the fridge for about 3 hours for all the flavors to blend perfectly. Only after this period is the cake ready to serve. Enjoy your meal!

Ingredients

Base (20 cm diameter tray + a small heart
shaped mold): 3 eggs
150 ml milk
150 ml oil
6 tablespoons sugar
250 g flour
1 packet baking powder
red food coloring. For the cream: 2 packets of Dr. Oetker cake cream with brandy flavor
1 packet whipped cream powder
400 ml cold milk
5 tablespoons sugar. For decoration: chocolate glaze and decorations.

Red Velvet Cake with Brandy Cream

Ingredients

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