Red velvet cake blog. Cake "Red velvet" - an exquisite "devil's" dessert.

It turns out that cakes have their own fashion. More recently, in the ranking of culinary masterpieces appeared undoubted leader. First of all, it attracts with its chic name - “Red Velvet”; the royal dessert is immediately introduced. The second is very different delicate tastethirdly, it has an unusual reddish-brown color, which gave the name to the cake.

Recipe for chocolate cake "Red Velvet" step by step with photos

In this article we will talk about the recipe for the cake "Red Velvet". This cake is a classic in the pastry business, everyone knows him and is very fond of.

Necessary ingredients (for the form, with a diameter of 26 cm):

Biscuit:

• 350 to 400 grams of flour;
• 28 - 30 grams of cocoa powder;
• a pinch of salt;
• 0.7 teaspoons of soda;
• 380 - 400 grams of sugar;
• 80 grams of vegetable oil;
• 180 - 190 grams of butter, preferably unsalted.
• 2 yolks;
• 3 eggs;
• food coloring (red);
• 300 ml. any kefir.

Cream:

• 450 grams of butter;
• 450 grams of cottage cheese (or cream);
• vanillin;
• granulated sugar.

Cooking:

1. We start cooking with baking biscuits. To do this, butter (soft) room temperature punch with sugar and vanilla sugar. Add vegetable oil to the ready mass and beat again.

2. Introduce one by one, constantly beating, first the yolks, and then the eggs.

3. Mix flour, cocoa and salt. Parts, sifting, add to the dough. It is better to do this in several stages to avoid lumps. The finished mass should be very, very thick.

4. Add soda to kefir and actively mix, let it activate. Pour the kefir into the dough, add the food coloring here (by eye), beat everything thoroughly and mix.

5. Prepare the form, cover the bottom with baking paper. Pour the dough into it, evenly spreading it evenly. Send in the oven, preheated to 180 degrees, for about 35 - 40 minutes. Readiness of biscuit to check with a long wooden stick, because everyone has different ovens.

6. While the biscuit is baked, make a cream. Classic cream for "Red Velvet" is cream "cheese", but in this recipe will be used curd creamwhich is no worse and just as tasty. To do this, butter, cottage cheese, room temperature and vanilla punch a little, then add granulated sugar to taste and beat everything well.

7. Pull the sponge cake gently out of the mold, let it cool. Biscuit is soft, airy and crumbly, and it feels like velvet. Cut it into three equal parts and distribute the cream evenly over it, using a spoon or spatula. Top also smear cream.

8. Sprinkle the cake with biscuit crumbs or decorate at your discretion. (If you wish, you can leave it “naked.”) Send the product to the refrigerator for several hours, so that the cream soaks into the cakes and stiffens a bit. Ideally, leave the cake in the refrigerator for 10 - 12 hours.

Homemade Red Velvet Cake with Beet Juice

Cakes with the same name, which are prepared by professional chefs, most often include food coloring. Many home cooks are not welcome. Therefore, in the proposed recipe, the dye is replaced by beet syrup, which is very simple to make.

Ingredients

Dough:

• Flour - 340 gr. (2 items).
• Sugar - 300 gr.
• Cocoa - 1 tbsp. l
• Soda - 1 tsp. (it can be replaced with a ready baking powder).
• Kefir - 300 ml.
• Eggs - 3 pcs.
• Vegetable oil - 300 ml.
• Vanillin (natural or artificial flavoring).
• Salt.
• Beets - 1 pc. (medium size).

Cream:

• Sugar powder - 70 gr.
• Cream cheese - 250 gr.
• Natural cream - 250 ml.

Algorithm of preparation:

1. At the first stage - to prepare beet syrup. Vegetable wash, grate, pour water (a little). Add citric acid (one gram) to preserve color. Bring to a boil, do not boil, strain, mix with sugar, reduce.
2. In the second stage, knead the dough and bake sponge cakes. Soda to extinguish in kefir, leave for a couple of minutes for complete extinction. In kefir pour vegetable oil, mix.
3. In a large capacity, beat the eggs with sugar and boiled juice of beets, the weight should add significantly in volume.
4. Separately mix the flour with salt, cocoa, vanilla.
5. Now, in a container with an egg-sugar mixture, add a little kefir with soda, then a flour mixture. The dough should be medium density, very beautiful red color.
6. Bake two cakes, cool well. Then cut each cake into three thin layers.
7. For cream, cream quickly whip with powdered sugar, gradually add cream cheese and continue to beat until smooth.
8. Fluff cakes, lay on each other. Top also smear cream, decorate in any way possible - candied fruit, fruit, grated chocolate.

How to cook a cake "Red Velvet" in a slow cooker

Today, the slow cooker has become an indispensable assistant in the kitchen, so just below it is a special recipe for it. Cakes for the cake with the chic name "Red Velvet" in the slow cooker are very lush, tender and melting in the mouth.

Biscuit:

• Eggs - 3 pcs.
• Sugar - 1.5 Art.
• Kefir - 280-300 ml.
• Vegetable oil (odorless, refined) - 300 ml.
• Cocoa - 1-1.5 st. l
• Baking Powder - 2 tsp.
• Soda - 1 tsp.
• Flour (highest grade) - 2.5 Art.
• Food coloring - 1.5 tsp. (if not on the farm, you can substitute boiled juice of red berries).
• Vanillin.

Cream:

• Soft cream cheese (like Ricotta, Philadelphia, Mascarpone) - 500 gr.
• Butter - 1 pack.
• Icing sugar - 70-100 gr.

Algorithm of preparation:

1. The main difference of this recipe is that the cakes are baked not in the oven, but in the slow cooker. The mode is selected according to the instructions for the multicooker baking biscuits
2. First, the biscuit dough is prepared, it is important to achieve a homogeneous mass by whipping eggs with sugar and increasing its volume.
3. Dry ingredients are mixed in one container, kefir with oil, soda and baking powder - in another.
4. Then, first add the kefir to the sugar-egg mixture, then pour the flour in a spoon, kneading thoroughly (you can use a mixer).
5. Bake 2-3 cakes, cut along, fluff cream and decorate.
6. Preparing the cream - traditionally, first rub the icing sugar and butter, then mix the cheese into the mixture. It should be a smooth, smooth and lush cream.
7. The decoration for the cake can be fruits and berries, chocolate and multi-colored sprinkles, as prompted by the imagination of the home cook.

Red Velvet Cake Recipe by Andy Chef (Andy Chef)

Andy Chef is a famous culinary and blogger who became famous for his sweet masterpieces - cakes, pancakes and other desserts. In addition to the amazing taste, they also look fantastic, like, for example, “Red Velvet” - a cake with amazing richly colored red cake.

Ingredients:

• Flour - 340 gr.
• Cocoa powder - 1 tbsp. l
• Sugar - 300 gr. (it is possible a little less if the home does not like too sweet).
• Salt - ¼ tsp.
• Baking Powder - 2 tsp.
• Soda - 1 tsp.
• Vegetable oil - 300 ml.
• Eggs - 3 pcs.
• Buttermilk (or kefir) - 280 m, can be replaced with rich cream 130 gr.
• Ameri Color Red, food coloring - 1-2 tsp. gel.

Cream:

• Cream cheese - 300-400 gr.
• Butter - 180 gr.
• Icing sugar - 70-100 gr.

Algorithm of preparation:

1. The first stage is preparing a sponge cake. Traditionally, dry ingredients are mixed in one container, buttermilk (or dairy products) with soda and baking powder - in another.
2. The eggs are mixed with a mixer, then the buttermilk with vegetable oil and flour mixture are added to them. You can generally mix everything with a spoon first, and only then start the mixer to make the mass homogeneous.
3. Leave the dough for 20 minutes for the soda to do its job.
4. Divide dough into three equal parts and bake cakes. They will be quite high, so you need an appropriate container, which should be preheated, smeared with butter and covered with parchment.
5. Cakes are baked quickly - at a temperature of 170 degrees it can be enough for 20 minutes. Cool the cakes for two hours.
6. For cream, whip butter with powdered sugar and cream cheese. Butter and cheese cream to lay between the cake layers, fluff the sides and top, decorate to your taste.

Sometimes the hostess basically do not want to use food dyes, even if the manufacturer guarantees high quality. In such cases, a replacement is possible - any edible berries are red, fresh or frozen, you need to squeeze the juice out of them. Add sugar, reduce to a viscous state, cool and add to the dough.

Popular recipes with red beet juice, which gives the desired shade to the cake. Grate beets, add water, a little citric acid to maintain and enhance the color. Bring to a boil, then strain the water, add sugar to it, boil down.

A favorite of American sweet teeth, a real piece of confectionery, "devil's food" - all this is Red Velvet cake (Andy Chef). The history of this cake began a few decades ago, from the very beginning it has gained immense popularity, which does not fade even now. The recipe for "Red Velvet" has migrated to other continents, now it is loved and prepared not only in America, but also in other countries. So, consider the technology of how to properly prepare the cake "Red Velvet" from Andy Shef.

Cake "Red Velvet"

The cake has a red and white coloring, which gives the product a special piquancy. Its cakes are very light and airy, not dry. Due to a small amount of cocoa, the finished product has a chocolate aftertaste, which is very surprising for those who see not the brown, but the red color of the cake layers.

How to properly arrange the "Red Velvet" (Andy Chef)? Cake recipe provides two options. The first one proposes to leave the edges of the cakes "naked" and cover only the upper part of the cream with cream. In this case, the product will look very impressive, having a red and white color. If you follow the second option, which is classic, then you need to cover the entire cake with white cream, and the red cake layers will be visible only after cutting.

Ingredients

The dough is kneaded from almost equal parts of granulated sugar and wheat flour - these ingredients need 300 and 340 grams, respectively. You will also need 1.5 cups of refined vegetable oil (300 ml), 3 chicken eggs, an incomplete glass of sour cream (130 g at 20% fat) and cream (150 g at 33%). To add chocolate flavor, 20 g of cocoa will be needed, for dough dough - 1 tsp. soda, 2 tsp baking powder and 1/4 tsp. salt. To give the red color you need 2 tsp. food coloring (gel will be ideal for this recipe).

In order to prepare the cream, you need three ingredients: 200 grams of butter (82.5% fat), 1 tbsp. powdered sugar and 200 grams of curd cheese.

Cooking technology

In the process of making the cake does not matter the order of adding ingredients. You can put everything in one bowl, and then just beat it up.

For the preparation you need to combine the sifted wheat flour, sugar, cocoa, salt, soda and baking powder, eggs and vegetable oil. Here are added cream and sour cream. After all of the above it is worth adding food coloring. In order to prepare the "Red Velvet" from Andy Chef, it is desirable to use a dye of the famous brand AmeriColor, a shade of "Red". In order for the dough to get the perfect red color, a given amount of ingredients will require 1.5–2 teaspoons of the specified dye.

The whole mass must be whipped with a mixer at high speed. The result should be a mixture of bright red. Immediately after beating, the mass should be left alone for about 25 minutes, during which time it will become a thicker consistency.

The finished dough should be divided into three equal parts, each of them poured on a sheet, covered with oiled parchment. You need to bake at a temperature of 170 degrees for 15-20 minutes. After you are sure that each cake is ready, they need to be cooled (2 minutes will be enough) and put on the table. All blanks need to be wrapped. cling film  and put in a cold place for a couple of hours. After this time, the cake should be given a beautiful shape, it is necessary to cut off the top and irregularities along the edges.

After all the preparations you can begin to create a cream. "Red Velvet" from Andy Chef is perfect in combination with cottage cheese and butter cream, the recipe of which is also simple.

To prepare the cream you need to take only three ingredients: curd cheese, icing sugar and butter. In order to finished product  it will turn out very soft and gentle, it is enough to observe one simple rule - 5-6 hours before the start of cooking, the cheese should be placed in the fridge, and the oil should be left at room temperature for 2-3 hours to make it soft.

In the process of cooking all the ingredients must be combined and beat with a mixer for 5-10 minutes, then the mass will become thick. After that, it is desirable for some time to place in the refrigerator.

Red Velvet Cupcakes (Andy Chef)

Recently, a new kind of dessert - cupcakes has become very popular. He also comes from America, in appearance more like cupcakes familiar to the eyes of a Russian inhabitant.

Cooked on the following from Andy Chef very tasty, tender and just melt in your mouth. They will be the perfect decoration of the table during a romantic dinner or any feast, arranged in honor of the birthday, wedding, New Year.

Ingredients needed to make cupcakes

All ingredients are designed for 300 g of wheat flour and 150 grams of granulated sugar. It will also require 1 or 2 chicken eggs (depending on their size), 0.5 cups of milk and 60 grams of butter. To make the dough smooth - 4 tbsp. unscented sunflower oil (it can be replaced with olive oil if desired); for chocolate flavor - 40 g cocoa. In addition, you will need a bag of vanilla, a pinch of salt and for pomp - a baking powder bag for the dough. To give the red color to the cupcakes, 30 ml of food coloring will suffice.

Cupcake technology

In the process of making "Red Velvet" cupcakes, their recipe does not seem more complicated than cake making technology.

At the very beginning it is necessary to melt the butter on a slow fire or water bath. Then add sugar and vanilla to it. All ingredients need a little whisk with a mixer. Without stopping the beating process, you need to add an egg and a dye. Now the main thing is to bring the mass to homogeneity, so that it acquires a uniform red color. For some time, the resulting mixture should be left alone.

In the meantime, you need to take up the preparation of another part of the dough. For this you need to take cocoa, baking powder for the dough, salt and add to them pre-sifted flour. The powder mixture should be slowly combined with the red mass and brought to homogeneity using a mixer.

The resulting dough must be decomposed into pre-prepared and buttered molds for muffins or muffins, filling them in about 2/3 of the total volume. Forms must be placed in the oven and baked for 15-20 minutes at a temperature of about 170 degrees. Ready-made cupcakes need to be removed from the oven and, freed from the forms, leave "ripen" on the table.

Cold Red Velvet Cheesecake (Andy Chef)

This dessert is also loved by the Americans for many years of its existence. Now they've found out about him in Russia - this is the Red Velvet cheesecake (Andy Chef). He is pastry, very gentle and pleasant to the taste. It is also popular for its unusual red color, which is also enjoyed by the Red Velvet cake (Andy Chef). This product is made on the basis of cottage cheese and cookies.

Ingredients needed to make cheesecake

For the base of the cheesecake, you need 350 grams of dark, coffee-flavored shortcake biscuits. For the filling, 0.8 kg of cottage cheese, a small pack of butter, 150 grams of cow's milk and granulated sugar, 0.5 cups of sour cream and 20 grams of gelatin are needed. To add flavor and aroma you will need 3 tbsp. cocoa powder and a package of vanilla, and for red color of the finished cheesecake - 2 tbsp. food coloring.

Cheesecake Cooking Technology

The secret of a gentle cheesecake is the correct choice of dairy ingredients for it, they should all be the fattest (ideally, homemade).

Andy Chef needs to start cooking the “Red Velvet” cheesecake by melting butter, which is done either in a water bath or on a slow fire. Then separately you need to crush the cookies to the state of crumbs and add it to the butter. The resulting mass should be tightly put on a baking sheet, covered with oiled parchment, and set aside for a while in the refrigerator.

While the basis for the future cheesecake comes to readiness, it's time to take up another part of it. In a separate bowl you need to combine in a homogeneous mass of sour cream, cocoa and cottage cheese. This can be done both with your hands and with a mixer (the main thing is not to beat at high speed). Separately, you need to soak the gelatin and leave it to swell.

In a separate dish you need to pour out the milk. Sugar and vanilla are added to it. After complete dissolution of the ingredients in the milk, bring them to a boil, immediately remove from the heat and allow to cool slightly. After that, add swollen gelatin to the milk. Again, bringing all the ingredients to homogeneity, add a dye to them and knead until they are red in mass.

Now it's time to get the butter cookies out of the fridge. On top of the cookies, pour the resulting curd mass into the form and distribute it well, for this you can simply hit the filled form on the table several times. Cheesecake will be ready after 8-10 hours in the refrigerator.

If you evaluate all three desserts of the Red Velvet series (Andy Chef), the recipe for cake and cupcakes is much easier, but the taste of cheesecake is so special and tender that you definitely need to try it!

Red Velvet Cake Recipe by Andy Chef  with step by step preparation.

• Preparation time: 13 minutes
• Time for preparing: 2 hours
• Servings: 2 servings
• The complexity of the recipe: Simple recipe

• Calorie Count: 258 kilocalories
• Dish Type: Baking & Desserts

A simple recipe for a cake of "Red Velvet" from Andy Chef with a photo and step-by-step description of the preparation. At home, you can cook for 2 hours. Contains a total of 258 kilocalories.

Ingredients for 2 servings

• Wheat flour 340 g
• Sugar 300 g
• Cocoa powder 1 tablespoon
• Salt ¼ tsp
• Soda 1 tsp.
• Baking Powder 2 teaspoons
• 3 egg eggs
• Deodorized refined vegetable oil 300 ml
• Cream 35% - 150 g
• Sour cream 20% - naya 150 g
• Red food coloring 2 tsp.

Step by Step Cooking Recipe

1. The dough is so simple that even there are no criteria what ingredients when to add. I did not turn on the mixer at all until I put the final ingredient. In a bowl, mix flour (340 g), sugar (300 g), a tablespoon of cocoa, 1/1, tsp. salt, 1 tsp. soda and 2 tsp. baking powder.
2. Then three eggs, odorless vegetable oil (300 g).
3. At the end add the buttermilk (280 g). I replaced it with fat cream 33% (150 g) and sour cream 20% (130 g), you can just take yogurt fatter. And red food coloring.
4. It took me about 1.5-2 tsp for this amount of dough. gel dye. Here do not regret, the dough should be nuclear - red. Mix well with a mixer.
5. The dough will be quite thin, do not worry, it should be. Leave it for 10–20 minutes, the whole point is that soda takes some time to react with the dairy ingredient.
6. Smear the form with butter, and lay a parchment on the bottom. And pour the required amount of dough. I made three cakes of 16 cm each. Either it will be two by 18. To be very professional, first weigh the empty bowl, and then the bowl with the finished dough. By mathematical calculations you will understand how much dough to pour into the form for each cake.
7. We bake at 170 degrees for 20 minutes. Watch carefully. I in the 15th minute began to check with a skewer. As soon as she began to go dry, took out the form. Allow 2 minutes for the uniformed mold to cool on the wire rack, and then carefully remove the cake to the wire rack.
8. Cool the form (I just rinse with cold water), brush again with oil, parchment on the bottom and forward. When the cakes cool, wrap each film and refrigerate for 2 hours.
9. After two hours, remove the cakes and carefully cut off the top - most likely it will rise slightly in the center. See what kind of porous cake turns out. And how delicious it is. Then you can smear cream cakes and collect the cake. I'll show you how I did.
10. In order for the cake to be beautiful, it is necessary to trim the ends (they turn red in the oven and become more brown than red). You can simply cut a thin layer with a knife, but I cut out a metal ring - the only way to get all the cakes of the same shape and size.
11. Repeat the same with the remaining shortcakes. I repeat, if you cover it with cream on the outside - do not cut the sides, nobody will appreciate it anyway.
12. I used cream cream, you know it well. Above it will be successful to plant roses - a sort of red brutality and white tenderness.
13. If you walked in my way, then prepare deep creamers or wide glasses. Cut the cakes into small pieces of 2-3 cm by hand, lay out a layer of such pieces, on top of the cream and so on up to the top. This is a great way to recycle all pruning (not just in this recipe). In this case, the taste will be the same, and two desserts.
14. By the amount of dough on the cake (2-4 cake from 1.5 to 2.5 cm):
15. diameter of the form (cm) 16-18 20-22 24+ servings of dough 1 2 3
16. Cream: curd cheese - 340 g. Butter - 115 g. Sugar powder - 100. Vanilla extract - 2 tsp.
17. This cream is the simplest - you do not need any skills or a complicated course of preparation, everything is simple. And here is the most important and the only rule for you - very cold curd cheese, very soft butter.
18. That is, it is best to keep the cheese in the fridge all night so that it is cold and hard enough. And the oil on the contrary for a couple of hours (night) hold in the kitchen on the table so that it becomes soft and pliable. Only under such conditions you get a great cream with a delicate texture and taste. The course of action is the easiest - they put the ingredients in a bowl and beat them up with a mixer until smooth. It will take 5-7 minutes.
19. This cream is certainly better to keep in the fridge, in a pastry bag it can lie for 5 days easily without losing its texture and properties. But one does not need to think that it is too gentle - all the same, icing sugar and curd cheese give him sufficient stability. That is, even at room temperature (about 17 degrees), the cake will easily stand for several days without losing its shape.
20. Here is another of its properties - they can cover the sides and top of the cake, the cream does not "creep" and retains its shape. The same property is convenient when you make capkeycaps or various “flowers” ​​to decorate cakes.
21. Here's a piece of advice about which many people ask. If the powder creaks or you need whiter color, do this: first, beat the oil and powder with a mixer at the maximum, 5-10 minutes. And only then introduces cheese.
22. At the mixing stage, you can flavor the cream, for example, by adding cocoa, or fruit purees. Here is an example of raspberry cream. Make raspberry puree (it doesn't matter if it is frozen or fresh). Now add a couple of spoons of mashed potatoes into the cream and mix. Bones can be removed by straining the mash through a sieve, I did not. If you mix the cream a minute - it will turn out so marble with white and pink stains. Mix another 2-3 minutes - you get a smooth pink cream.
23. There are also a lot of questions about curd cheese. First of all, do not confuse cream cheese and cottage cheese - the first looks more like melted cheese, the second looks like finely ground cottage cheese. If you try it out of a pack, it will be slightly salty, do not worry - the salt enhances the sweet ingredients and slightly shades them (so that the cream does not become cloying). For my desserts, I use Hochland, less often Almette. You can even use soft ricotta or other cheeses, such as mascarpone and philadelphia - but the basic recipe will still be the same as I wrote above.
24. Here is a small guide to help you, I give portions according to my experience, you may need more or less cream, everything depends on the thickness of the layers of application. diameter of the form (cm) 16-18 20-22 24+ naked cake (servings) 1 1.5 1.5 ordinary cake (servings) 2 3 4

Cake "Red Velvet", first of all, is very beautiful and certainly a tasty cake. It is prepared very easily and simply. Its bright red color looks very impressive and unusual. It can be cooked absolutely for any holidays and even just for some tea-drinking weekend.

The recipe for this cake is not mine personally, I did not invent it, this is not my version of the cake. For me, this is a new cake, well, a relatively new one. I baked it up to five times, no more. And I will tell you what moments I had when baking, what I came to, what is better to use, what is better not to do.

As you already understood from the name of the cake, and the cake itself, it should be of such vigorous red color. For this, of course, we will use dyes. So, dry dyes and some helium dyes do not give such a rich beautiful color, keep this in mind.

In the end, I came to such dyes as Ameri Color. Do not think that this is an advertisement, I just tried many different dyes and stopped on those and I want you to succeed. From this line there are such food dyes Red Red 119 and Super Red 120, here dye number 119 gives the perfect color.

Ingredients:

• flour - 350 gr
• sugar - 300 gr
• cocoa - 1 tablespoon
• baking powder - 2 h l
• salt - 1/4 hl
• soda - 1 h l
• var. butter - 300 gr
• eggs - 3 pieces
• kefir - 200 ml
• cream - 80 gr
• dye - 2 h l
• drain oil - 100 gr
• sugar. powder - 100 gr
• philadelphia cheese - 350 gr

Cooking:

Biscuit

1. First you need to sift all the dry products, and I sift twice. Let's start with flour, then send cocoa, salt, baking powder and soda to flour. What I want to say at the expense of soda and baking powder, we buy soda and never look at the shelf life, and this is very important.

Because it happens when something is baking and the dough is just not suitable for some reason. And then we go with us and break our heads, what did I do wrong, and this is all just soda expired or baking powder. Therefore, pay attention to this and you will not have such disappointments.

So, sift all this again now into the mixer bowl, where we will actually whisk and stir the whole dough.

2. We send sugar, cream and kefir to flour.

3. Sunflower oil, all at once.

4. We drive eggs.

5. Add food coloring.

6. Beat everything at medium speed for 4 - 5 minutes.

7. The dough is whipped, now let stand for five minutes. In the meantime, prepare the form.

8. You need a split mold with a diameter of 20 cm. We fill the bottom with parchment, you can brush with oil and powder with flour on top. But I just smear the vegetable oil on the sides of the form and parchment lightly.

9. Divide the dough into two equal parts and we will bake the biscuit. Conveniently, when two molds, two cakes are baked at once for 20 minutes. We preheat the oven at 170 degrees in advance, if you have a lot of baking and the degrees are not set, you have gas, suppose, then by eye, you know your oven so that it does not burn.

Bake each cake for 20 minutes, check with a wooden stick so that it is not wet inside. And then immediately turn over the grill to cool it.

10. When our cakes cool down, cut each into two parts.

11. The lower part of the cake is set aside, and from the top cake we make a crumb. With the pulp, crumb can be made with hands, and the crusts are interrupted in a blender. You won't make such a crumb with your hands out of the crust of the cake

Cream

For butter cream take the most fat and to stand at room temperature. Philadelphia cheese, you can replace any cream cheese and do not remove it from the refrigerator until the moment of laying in the cream itself. Because the cream is delicious when the cheese is cold.

1. To make the cream white, you first need to beat the butter with powdered sugar and only then add the cream cheese. Do not use sugar, better powder. Whisk minutes 3.

2. Add the cheese and also beat the minutes 3.

3. Putting the cake. We take a culinary package or just a package where you can cut the edge.

4. And we send all the cream in the package, so it will be comfortable and even. Cut off the tip.

5. And we put the cream on the cake, and retreat half a centimeter from the edge. Then a little bit - you can level the cream slightly with a spatula.

6. Cover the second cake with the cake on top.

7. We take a bedboard on top of the cake and lightly press it with your hand, just a little bit.

9. Decorate the cake with our red chips, little by little we press to the sides. We sprinkle it from the top, from the bottom, well, in general, it will already be your imagination, how you will decorate it. Before serving, the cake should be soaked for at least two hours in the refrigerator.

From this cake there is always a baby, so from it you can make a potato cake.

Cake "Red Velvet" really looks like velvet. The taste is very delicate, like velvety, juicy, moist, that is, not dry and does not require impregnation.

Of course the color is so vigorous can scare someone. Therefore, if you do not like dyes or think that it is harmful, or you give this cake to children, but they can not dyes. Then simply do not add the red dye, but add not one spoon of cocoa, but three, then you will have chocolate velvet.