Red Velvet Spiral Cake with Ganache Cream

Name: Red Velvet Spiral Cake with Ganache Cream - Gabriela E.
Ingredients: 6 eggs; 12 tablespoons of sugar; 6 tablespoons of oil; 100 ml of milk; 2 cups of flour; 1 teaspoon of baking powder; 1 teaspoon of red food coloring (Wilton; if you have another brand you might need more); 2 tablespoons of cocoa; vanilla; a pinch of salt. For the cream: 250 g of white chocolate; 400 ml of liquid cream; 2 packets of cream stabilizer; vanilla. For decoration: 150 g of white chocolate; 50 g of butter/margarine; 3 tablespoons of milk; a little cake crumb; silver candies.

Dessert - Red Velvet Spiral Cake with Ganache Cream by Gabriela E. - Recipia

Red Velvet Spiral Cake with Ganache Cream Who hasn't heard of the famous Red Velvet recipe? This cake, with its vibrant red color and velvety texture, has become a favorite among dessert lovers. Inspired by an innovative recipe I recently discovered, I decided to create my own version: the Red Velvet Spiral Cake with Ganache Cream. It’s a perfect choice for special occasions or simply to treat yourself and your loved ones. Preparation time: 30 minutes Baking time: 30 minutes Cooling time: 2-3 hours Total time: 4 hours Number of servings: 12 Ingredients for the cake: - 6 eggs - 12 tablespoons of sugar - 6 tablespoons of oil - 100 ml of milk - 2 cups of flour - 1 teaspoon of baking powder - 1 teaspoon of red food coloring (I recommend the Wilton brand, but if you prefer a natural alternative, beetroot is an option, noting that it won't provide the same intensity of color) - 2 tablespoons of cocoa powder - Vanilla (to taste) - A pinch of salt Ingredients for the ganache cream: - 250 g of white chocolate - 400 ml of liquid cream - 2 packets of cream stabilizer - Vanilla (to taste) Ingredients for decoration: - 150 g of white chocolate - 50 g of butter or margarine - 3 tablespoons of milk - A little bit of cake crumb (for decoration) - Silver candies (or other decorations of your choice) Preparing the ganache cream: 1. Start by preparing the ganache cream, as it needs to chill to set. Melt the white chocolate with the liquid cream in a double boiler. Be careful not to let the cream boil; it should just reach the boiling point. 2. Once the chocolate has completely melted, remove the mixture from the heat and let it cool for 2-3 hours. 3. Once the mixture begins to set, add the cream stabilizer and vanilla, then mix well until you get a fluffy consistency. If the cream hasn’t set enough, you can put it in the freezer for 15 minutes, but don’t forget it in there! Preparing the cake base: 1. Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt until they double in volume. Then, gradually add the sugar while continuing to beat until you get a dense, glossy foam. 2. Add the yolks, then the oil and milk, mixing well. 3. In another bowl, sift the flour, baking powder, cocoa powder, and food coloring. Add these dry ingredients to the wet mixture and mix well using a spatula, being careful not to form lumps. 4. Line the baking tray with parchment paper and grease with a little oil. Pour the cake mixture into the tray and bake at medium heat (about 180°C) for 30 minutes. Do the toothpick test to check if it’s baked. 5. Once the cake is done, remove it from the tray and turn it onto a damp towel, removing the parchment paper. Roll the cake while it’s warm, letting it cool for 10-25 minutes. Assembling the cake: 1. Unroll the cake and spread it with the ganache cream, saving a few tablespoons for the top decoration. 2. Cut the cake into 4 equal strips. Take the first strip and roll it up, placing it on a platter. Continue adding the other strips to form the spiral. 3. Over the cake spiral, add the remaining ganache cream and the white chocolate glaze. For the glaze, melt the white chocolate with the butter and milk over low heat, stirring until smooth. Let it cool slightly, then pour it over the cake. 4. Decorate with cake crumbs and silver candies or other preferred decorations. Serving and recommendations: Let the cake chill until serving time. This Red Velvet Spiral Cake pairs perfectly with a fragrant black tea or an espresso coffee. A personal touch: for an extra burst of flavor, add some fresh fruits, such as raspberries or strawberries, on the plate next to each serving. Calories and nutritional benefits: A Red Velvet cake, although delicious, is a more indulgent choice. A serving can contain around 400-500 calories, depending on the amount of cream and glaze used. However, white chocolate provides antioxidants, and eggs and milk contribute protein and calcium. Consuming this cake in moderation can bring a moment of joy and satisfaction, and festive meals are often a central theme around which we gather. Frequently asked questions: 1. Can I replace white chocolate with dark chocolate? - Yes, dark chocolate adds a pleasant bitterness that can contrast nicely with the sweetness of the cake. 2. How can I make the cake less sweet? - Reduce the amount of sugar in the cake and ganache; this way, the sweetness will be balanced. 3. Can I use other flavors instead of vanilla? - Of course! Almond or rum flavors are excellent alternatives that can provide an interesting twist. The experience of preparing and enjoying this Red Velvet Spiral Cake with Ganache Cream is one full of satisfaction. So, don’t hesitate! Put on your apron, gather the ingredients, and create a sweet masterpiece that will leave an unforgettable impression!

Red Velvet Spiral Cake with Ganache Cream

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