Red Velvet Cake with Strawberry Jelly and Yogurt Cream: A Spectacular Delight
Welcome to the wonderful world of baking! Today, I’m sharing a recipe for red velvet cake with strawberry jelly and a refreshing yogurt and whipped cream topping. This cake not only looks stunning but also perfectly combines sweet and tangy flavors. Whether you're celebrating a special occasion or simply want to treat yourself, this cake is the ideal choice. I will guide you step by step, providing helpful tips and ingredient details. Let’s begin our culinary adventure!
Preparation Time:
- Active time: 45 minutes
- Baking time: 30-35 minutes
- Total time: 2 hours and 30 minutes (including cooling time)
- Servings: 10-12
Ingredients:
For the cake:
- 2 large eggs
- 1 pinch of salt
- 200 g sugar
- 100 g unsalted butter, melted and cooled
- 1 tablespoon pure vanilla extract
- 100 ml buttermilk (or thin yogurt)
- 250 g all-purpose flour
- 1 teaspoon Dutch-processed cocoa powder
- 1/4 teaspoon red food coloring (optional, for visual effect)
- 1 tablespoon baking powder
For the cream:
- 300 ml heavy cream
- 300 g full-fat Greek yogurt
- 100 g sugar
- 3 sheets of gelatin (5 g)
- 50 ml sweetened condensed milk
For the strawberry jelly:
- 500 g frozen strawberries (or fresh, if available)
- 100 ml berry syrup
- 150 g sugar
- 1 packet of gelatin granules
- 50 ml cold water
For decoration:
- Melted white chocolate
- Colorful sprinkles
Step by Step:
Step 1: Prepare the Cake
1. Mixing the Eggs: In a large bowl, add the 2 eggs, salt, and sugar. Use a mixer to beat them on high speed until the mixture becomes frothy and creamy in texture.
2. Adding the Butter: Gradually incorporate the melted and cooled butter, pouring it in a thin stream, just like making mayonnaise. Continue mixing.
3. Integrating Wet Ingredients: Add the buttermilk and vanilla extract, mixing gently with a whisk or on low speed with the mixer.
4. Dry Ingredients: In another bowl, combine the flour, cocoa powder, baking powder, and food coloring. Mix well to avoid clumps.
5. Combining: Start adding the dry ingredients to the wet ingredients in several batches, mixing carefully.
6. Baking: Divide the batter into two and pour it into round cake pans lined with parchment paper. Bake in a preheated oven at 180°C for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool on a wire rack.
Step 2: Prepare the Cream
1. Hydrating the Gelatin: Soak the gelatin sheets in cold water for 10 minutes to hydrate.
2. Whipping the Cream: In a bowl, whip the heavy cream together with the sugar until you achieve a firm consistency.
3. Incorporating the Yogurt: Add the yogurt and mix on low speed to avoid deflating the whipped cream.
4. Incorporating the Gelatin: Warm the sweetened condensed milk and add the hydrated gelatin sheets. Stir well until dissolved and incorporate into the whipped cream mixture.
Step 3: Prepare the Strawberry Jelly
1. Making the Puree: In a saucepan, combine the frozen strawberries and berry syrup. Simmer for 10-15 minutes until the fruit softens.
2. Adding Sugar: Stir in the sugar and continue to simmer for another 2-3 minutes, then puree the mixture with an immersion blender until smooth.
3. Hydrating the Gelatin: Soak the gelatin granules in 50 ml of cold water for 10 minutes, then dissolve over low heat and add it to the strawberry puree. Allow to cool.
Step 4: Assemble the Cake
1. Preparing the Pan: Line the pan where you baked the cakes with aluminum foil or plastic wrap.
2. First Layer: Place the first cake layer in the pan, spread the strawberry puree on top, reserving 4-5 tablespoons to glaze the top layer.
3. Chilling: Refrigerate the pan for one hour to allow the jelly to set.
4. Adding the Cream: Once the jelly has set, spread the yogurt and whipped cream mixture evenly on top. Refrigerate again for one hour or until the cream has set.
5. Finishing the Cake: Remove the cake from the pan, add the second layer, and glaze it with the remaining strawberry jelly. Decorate with melted white chocolate and colorful sprinkles. Chill for another 1-2 hours before serving.
Practical Tip
For an even more intense flavor, you can add a splash of lemon juice to your cream, which will provide a pleasant contrast to the sweetness of the jelly. You can also experiment with other fruits for the jelly, such as raspberries or blueberries.
Delicious Pairings
This cake pairs perfectly with a cup of green tea or a flavorful espresso. Add an elegant touch with a glass of prosecco or a sweet white wine.
Nutritional Information
This red velvet cake with strawberry jelly is an indulgent choice, containing approximately 350 calories per serving. While it is calorie-rich, it is packed with antioxidants from the strawberries, and the yogurt adds beneficial probiotics for digestion.
Frequently Asked Questions
1. Can I use other types of flour? Yes, you can experiment with whole wheat or gluten-free flour, but the texture will be different.
2. Can I substitute the gelatin? For a vegan version, you can use agar-agar, but you will need to adjust the amount.
3. How long can the cake be stored? The cake can be kept in the refrigerator for up to 3 days, but it is best enjoyed on the first day.
Now that you have all the necessary information, all that’s left is to get cooking. This red velvet cake with strawberry jelly and yogurt cream is a true gem that will bring smiles to the faces of your loved ones. Happy baking!
Welcome to the wonderful world of baking! Today, I’m sharing a recipe for red velvet cake with strawberry jelly and a refreshing yogurt and whipped cream topping. This cake not only looks stunning but also perfectly combines sweet and tangy flavors. Whether you're celebrating a special occasion or simply want to treat yourself, this cake is the ideal choice. I will guide you step by step, providing helpful tips and ingredient details. Let’s begin our culinary adventure!
Preparation Time:
- Active time: 45 minutes
- Baking time: 30-35 minutes
- Total time: 2 hours and 30 minutes (including cooling time)
- Servings: 10-12
Ingredients:
For the cake:
- 2 large eggs
- 1 pinch of salt
- 200 g sugar
- 100 g unsalted butter, melted and cooled
- 1 tablespoon pure vanilla extract
- 100 ml buttermilk (or thin yogurt)
- 250 g all-purpose flour
- 1 teaspoon Dutch-processed cocoa powder
- 1/4 teaspoon red food coloring (optional, for visual effect)
- 1 tablespoon baking powder
For the cream:
- 300 ml heavy cream
- 300 g full-fat Greek yogurt
- 100 g sugar
- 3 sheets of gelatin (5 g)
- 50 ml sweetened condensed milk
For the strawberry jelly:
- 500 g frozen strawberries (or fresh, if available)
- 100 ml berry syrup
- 150 g sugar
- 1 packet of gelatin granules
- 50 ml cold water
For decoration:
- Melted white chocolate
- Colorful sprinkles
Step by Step:
Step 1: Prepare the Cake
1. Mixing the Eggs: In a large bowl, add the 2 eggs, salt, and sugar. Use a mixer to beat them on high speed until the mixture becomes frothy and creamy in texture.
2. Adding the Butter: Gradually incorporate the melted and cooled butter, pouring it in a thin stream, just like making mayonnaise. Continue mixing.
3. Integrating Wet Ingredients: Add the buttermilk and vanilla extract, mixing gently with a whisk or on low speed with the mixer.
4. Dry Ingredients: In another bowl, combine the flour, cocoa powder, baking powder, and food coloring. Mix well to avoid clumps.
5. Combining: Start adding the dry ingredients to the wet ingredients in several batches, mixing carefully.
6. Baking: Divide the batter into two and pour it into round cake pans lined with parchment paper. Bake in a preheated oven at 180°C for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool on a wire rack.
Step 2: Prepare the Cream
1. Hydrating the Gelatin: Soak the gelatin sheets in cold water for 10 minutes to hydrate.
2. Whipping the Cream: In a bowl, whip the heavy cream together with the sugar until you achieve a firm consistency.
3. Incorporating the Yogurt: Add the yogurt and mix on low speed to avoid deflating the whipped cream.
4. Incorporating the Gelatin: Warm the sweetened condensed milk and add the hydrated gelatin sheets. Stir well until dissolved and incorporate into the whipped cream mixture.
Step 3: Prepare the Strawberry Jelly
1. Making the Puree: In a saucepan, combine the frozen strawberries and berry syrup. Simmer for 10-15 minutes until the fruit softens.
2. Adding Sugar: Stir in the sugar and continue to simmer for another 2-3 minutes, then puree the mixture with an immersion blender until smooth.
3. Hydrating the Gelatin: Soak the gelatin granules in 50 ml of cold water for 10 minutes, then dissolve over low heat and add it to the strawberry puree. Allow to cool.
Step 4: Assemble the Cake
1. Preparing the Pan: Line the pan where you baked the cakes with aluminum foil or plastic wrap.
2. First Layer: Place the first cake layer in the pan, spread the strawberry puree on top, reserving 4-5 tablespoons to glaze the top layer.
3. Chilling: Refrigerate the pan for one hour to allow the jelly to set.
4. Adding the Cream: Once the jelly has set, spread the yogurt and whipped cream mixture evenly on top. Refrigerate again for one hour or until the cream has set.
5. Finishing the Cake: Remove the cake from the pan, add the second layer, and glaze it with the remaining strawberry jelly. Decorate with melted white chocolate and colorful sprinkles. Chill for another 1-2 hours before serving.
Practical Tip
For an even more intense flavor, you can add a splash of lemon juice to your cream, which will provide a pleasant contrast to the sweetness of the jelly. You can also experiment with other fruits for the jelly, such as raspberries or blueberries.
Delicious Pairings
This cake pairs perfectly with a cup of green tea or a flavorful espresso. Add an elegant touch with a glass of prosecco or a sweet white wine.
Nutritional Information
This red velvet cake with strawberry jelly is an indulgent choice, containing approximately 350 calories per serving. While it is calorie-rich, it is packed with antioxidants from the strawberries, and the yogurt adds beneficial probiotics for digestion.
Frequently Asked Questions
1. Can I use other types of flour? Yes, you can experiment with whole wheat or gluten-free flour, but the texture will be different.
2. Can I substitute the gelatin? For a vegan version, you can use agar-agar, but you will need to adjust the amount.
3. How long can the cake be stored? The cake can be kept in the refrigerator for up to 3 days, but it is best enjoyed on the first day.
Now that you have all the necessary information, all that’s left is to get cooking. This red velvet cake with strawberry jelly and yogurt cream is a true gem that will bring smiles to the faces of your loved ones. Happy baking!