Cake Red velvet: original classic recipe, from Andy Chief, grandmother Emma, \u200b\u200bAlexander Seleznev, simple: reviews, photos. How to cook a cream for a cake red velvet and decorate the cake?

The article will tell you in detail about the story of the popular cake "Red velvet" and will offer you several recipes for making it at home.

What is a "red velvet"? History of the Cake "Red velvet"

In modern confectionery catalogs and a restaurant menu, a dessert as “red velvet” is increasingly found. But, few people know that this cake is considered an "American classic." The roots of this dish go deep in the 19th century. Since then, the cake has suffered several transformations and modifications, gained its peculiarity in the form of an unusual color and world recognition.

In the original, the cake is called as “Red Velvet Cake”. For the first time, the dessert “declared himself in 1817, but it was just called“ Velvet Cake ”(“ velvet cake ”) without any color designation. A feature of dessert was the delicate texture of the biscuits, which was also very soft and wet. It is interesting that the biscuit was very oily and had a lemon shade of taste.

Interesting: only in the 40s of the last century did the cake gained its red tint. This happened due to the fact that in those days only a natural cocoa powder was used, which entered into a chemical reaction with kefir and soda, giving a slightly reddish tint. That red color was significantly different from the modern “red velvet”, which has brightness and a rich shade.

Artificially paint the cake, that is, add food dye to it, confectioners began in the 70s of the last century. They painted a dessert, which did not add chocolate and therefore table books did not rarely publish a recipe for a “watermelon cake”, which had pink shades. Only then, through multi -stage experimentation, a perfect and balanced recipe for “red velvet” was found.

The whole world learned about this recipe only when the American film “Steel Magnolia” appeared on the TV screens, where an unusual red red cake in the form of an armadillo appeared in one of the paintings of the wedding celebration. For several years, the cake won top positions in the ranking of the best desserts and became a real favorite.

Some modern dessert recipes still vary (butter is added to some, other vegetables, impregnations and creams are diverse). Nevertheless, to prepare a “red velvet” at home, to surprise and please them quite really both experienced culinary specialists and beginner housewives.

Red velvet cake: original, classic recipe

The classic recipe involves the presence of those components in it from which the first “red velvet” cake was prepared or, rather, “velvet cake”.

You will come in handy (cakes):

• Kefir -250-255 ml. (As a rule, the fat content of kefir should be 1-2%, fat-free kefir is too watery, it is better not to use it).
• Flour -225-230 (use only the highest quality flour and before adding it to the dough, it is advisable to sift the flour twice-this is the secret of a magnificent and beautiful biscuit).
• Cocoa -20-25 g. (Try to find the original cocoa powder that does not undergo alkalization, you can find such a product in stores of healthy and vegetarian nutrition).
• Margarine (or vegetable-fruity of mixture)-110-115 g. (You can also use conventional butter, but it will make your cakes dry than the classic recipe suggests).
• Sugar -150-160 g (this is an exact amount, if you add more-you get a sugary taste, less-do not feel the sweetness at all).
• Egg -2 pcs. (It is better to give preference to large home eggs).
• Baking soda -1 tsp (It is not necessary to extinguish it, as this will happen by combining soda with kefir).

You will come in handy (original cream):

• Cream-raw-200-210 g. (You can use cream cheese, cheese mass or even finely grated or whipped cottage cheese with sour cream).
• Fat cream (at least 30%) -190-200 ml. (You can purchase special confectionery cream).
• Sugar powder -60-70 g. (Use the powder precisely, since sugar will crunch on the teeth).

Cooking:

• See the flour once or twice. With flour, mix cocoa and soda. Mix everything thoroughly.
• In a separate bowl, you should thoroughly mix the melted creamy-growing mass with sugar until sugar crystals are not noticeable.
• Kefir should be slowly introduced into this creamy mass, mixing everything thoroughly and gently.
• Get eggs, it is advisable to mix all the same evenly with the help of a mixer and add dry components in small portions.
• The texture should not turn out to be thick, it should be preferably poured into a silicone form (it will flow in a detachable dough).
• The baking occurs at an average temperature of 180-185 degrees for about 30-35 minutes. After this time, check the cake for readiness and leave to cool.
• The cream is prepared very simple: to coat, whip the cream and mix it thoroughly with cream cream and powder.
• The cream must be divided into two almost the same portions: one in the middle of the cake (impregnation, filling), the second is the decoration of the cake.
• The cooled one cake with a thread is divided into equal layers. The cake is smeared with cream, another half is placed on it. The remaining cream-chiz (cheese cream) with a spatula is distributed over the surface using chaotic movements.

Red velvet cake: recipe from grandmother Emma

Grandmother Emma is a popular culinary blogger who became famous for a huge number of recipes on the pages of many sites on the Internet. Its recipes are simple and always delighted with a delicious result. Grandmother Emma invites you to cook the Red velvet cake according to your recipe.

You should stock up:

• Flour -380 g. (Sift, can be sifted along with cocoa).
• Cocoa -15 g (choose high -quality cocoa without sugar impurities, vanilla and other additives).
• Kefir (1%, but better than 2.5%) -400 ml. (Father -in -law kefir is better not to use, since with it you will not be able to get the necessary biscuit density).
• Red food racer (gel -shaped) -1 tsp (no more, otherwise we will not be able to achieve the necessary color).
• Butter (fatty 70-80%)-200 g (soften)
• Sugar -300-400 g (less sugar can be added if you do not like very sweet desserts).
• Egg -3 pcs. (preferably add homemade eggs to the dough)
• Vanilla sugar -20 g (can be replaced with vanilla or vanilla extract).
• Salt -1 tsp (If you add less sugar, then reduce the amount of salt, salt in the biscuit is an amplifier of taste).
• Baking soda -1 tsp (it should be separately extinguished in advance with any vinegar: table, apple or wine).
• Cream "cheese" (cream cheese) -500 g (any)
• Cream butter for cream -300-350 g. (See according to the consistency of the resulting cream).
• Sugar powder -300-350 (watch the consistency of the cream)

Cooking:

• Mix the flour with cocoa and sift into the prepared dishes for kneading.
• In a separate bowl, mix kefir with food dye and mix everything thoroughly.
• Mix soft oil in a bowl with a mixer, gradually adding sugar into it.
• After sugar, add eggs, salt, vanillin, gaman soda to the oil. Mix everything thoroughly and gently.
• Alternatingly add flour with cocoa and kefir with dye, mix everything thoroughly so that the mass is homogeneous.
• Pour the mass into the shape, its bake should be at the average temperatures of the oven at 180-185 degrees no more than 30-35 minutes.

Important: all the dough can be divided into two parts and baked separately or bake only one cake, which then carefully cut in half. Apply the cream only on cooled cakes.

Cheese cream:

• Beat the cream cheese with a mixer
• In small portions, add the sugar butter.
• Beat until the cream takes the necessary consistency and the desired density.
• Make the cakes with the finished mass and decorate the cake.

Video: "Recipe for the cake from the grandmother of Emma"

Red velvet cake: Andy's recipe

Ande Chef is a popular Russian culinary blogger that represents a lot of delicious recipes, in particular, the red velvet cake users.

You will come in handy:

• Flour (high quality) -330-340 g. (Sift once or twice).
• Cocoa -1-1.5 tbsp. (you can sift along with flour).
• Sugar -250-300 g. (Half in sugar and half into the cream).
• Salt -one small pinch, as an amplifier of taste.
• Eggs - 3 pcs.(Large homemade eggs, preferably).
• Vegetable oil (refined) -300 ml (sunflower is best suited).
• Soda -1 tsp (you don’t need to extinguish anything)
• Baking baking powder -2-2.5 tsp
• Red food dye -1.5-2 tsp (You need a gel beauty).
• Fat cream (30-35%)-150 ml.
• Fat sour cream (25-30%)-150 g (if you use home sour cream cream is tastier).
• Sugar powder -200 g (navigate to your taste and preferred sweetness of the cream).

Cooking:

• Mix the sifted flour with the rest of the loose components, such as: Vanillin (he, if desired), soda and baking powder, cocoa.
• Beat eggs with sugar (for this you should use a mixer or combine). Oil and dry ingredients are mixed there: flour, baking powder, soda, salt.
• Pour the dye, the mass should turn out to be very saturated red.
• Bake cake for about half an hour, the temperature should not be more than 180-190 degrees.
• While the cakes are baked and cool, the cream should be prepared.
• Beat the cream, add sour cream and powdered sugar, mix everything thoroughly until smooth.
• Cream coined cake (or cakes) with cream, the finished dessert can be decorated with biscuit crumb.

Cake Red velvet from Alexander Seleznev: Recipe

It will come in handy (to the cake):

• Best quality flour (Higher variety) -340-350 g. (Necessarily sifted 1 or 2 times).
• Cocoa2-3 tbsp. (sifted with flour)
• Sugar -200-300 g. (According to their preferences of the sweets of the cake).
• Vegetable oil) -280-300 ml. (sunflower)
• Fat kefir (2.5%) -280-300 ml. (You can also use 1%).
• Baking powder -2 bags
• Soda -0.5 tsp.
• Salt -a few pinpers to enhance taste
• Red dye of food -2-2.5 tsp (preferably without flavorings).
• Egg -3 pcs. (preferably use home).

Come in handy (to the cream):

• Creamy or cottage cheese cheese -350-400 g. (Any affordable, for example, Philadelphia).
• Butter (high fat) -150-160 g.
• Sugar powder (can be replaced with sugar) -100 g (if you use sugar, stir it very carefully so that there are no crystals).
• You can add a little vanillin

Cooking:

• The flour and other dry components are thoroughly mixed.
• The oil softens, mixed dry ingredients are added to it: flour, baking powder, soda, salt.
• The dye flows, the dough should be poured into a silicone mold (it suits the best).
• Bake the cake at 180-190 degrees no more than 33-35 minutes.
• The cream is prepared by mixing cheese cream and oil with powder.
• Cooled cake (or cakes) smear with cream

Cake red velvet simple recipe with beets (beetroot juice), without dye

Beetroot is a sweet root crop, the juice and grated pulp of which can be used to give a biscuit of special color and tenderness. The texture of the cake will not be too different from the fact that it bakes with the dye. However, the dessert will be very tasty.

You will come in handy:

• Flour -230-250 g. (Look at the consistency)
• Cocoa -1 tsp (or exactly 5 g)
• Milk -140-150 ml. (fat or homemade)
• Salt -a small pinch
• Beetroot puree -150 g (finely grated young beets, you can use 100 ml of beetroot juice, you can add more flour).
• Baking baking powder -1,5—2 bags
• Sunflower oil -140 ml
• Vanilin -1 package
• Sugar -140-150 g. (To taste)
• Eggs -2 pcs. (large, home)
• Kefir -70 ml. (preferably bold in 2.5%)
• Water with sugar for impregnation(90 ml from 40-50 g. Sand).
• Butter cream -250 g (any affordable)
• Butter (into cream) -100-150 g. (High fatty)
• Sugar powder to the cream to taste

Cooking:

• See the flour by mixing it with all the dry components of the recipe
• Mix whipped eggs with kefir and milk, sugar and beetroot puree, vegetable oil.
• Add bulk ingredients and mix everything thoroughly.
• Bake the dough in shape until readily 35-40 minutes at 185-190 degrees, then let cool.
• The cream cream is beaten with butter and powder to the required dense state.

Cake Red velvet with strawberry confetti

Confetti or Confi is a coating for a dessert made of berry mass, interrupted with sugar. Such a glaze for the Krasny velvet cake is very relevant. It can emphasize the delicate taste of a “wet” and delicate biscuit along with the cream “Sure” cream.

How to cook confinas. What do you need:

• Strawberry -250-280 (look at the consistency)
• Sugar -80-100 g (according to their preferences)
• Corn starch -12-15 g.
• Gelatin -8-9 g. (Can be replaced with agar agar)
• Water -40-50 ml. (for swelling of gelatin)

Important: strawberries should be killed in mashed potatoes with a blender. Soak the gelatin in advance. Starch must be mixed with sugar. In a pierced strawberry put on small fire, add swollen gelatin and starch, bring to a boil and let cool. Cover the conferes cake.

Cake red velvet: recipe in a slow cooker

You should stock up:

• Flour -350-380 g. (Sift with cocoa).
• Cocoa -15 -20g.
• Kefir (1%-2.5%)-380-400 ml.
• Red dye of food (gel -shaped) -1 tsp (or replace with a glass of beetroot juice).
• Butter (70-80%)-200 g (soften)
• Sugar -350-380 (according to their preference for sweetness).
• Egg -3 pcs. (preferably add homemade eggs to the dough)
• Baking soda -1 tsp (it should be separately extinguished in advance with any vinegar: table, apple or wine).
• cream cheese or cream cheese mass -500 g (any)
• Butter-150-200
• Sugar powder -200-250 (watch the consistency of cream and taste).

Cooking:

• Mix the flour with cocoa and sereth
• In a separate bowl, mix kefir with dye or beetroot juice.
• Beat soft oil, pouring sugar
• Add eggs, salt, vanillin, gaman soda to the oil
• Mix all the ingredients in one dough
• Pour the mass into the bowl, turn on the "baking" mode for 30-40 minutes.
• Cut the cake into several layers with thread

Important: the cream for the cake is prepared by mixing and whipping cheese with butter and adding powder.

Cake red velvet with berries. How to decorate a red velvet cake?

Berries not only complement the taste of the cake, emphasizing its thin creamy taste and juicy soft cakes. Berries are able to transform the cake outwardly. You can add them not only to the layer, but also on the side, upper parts of the cake, in the cream.

Options for the decor of the cake "Red velvet" with berries:

Cake red velvet: reviews

Valeria: “I have long been“ drooling ”on this cake, so I tried to cook at home. Everything worked out. The most difficult in the recipe is to find a dye, I ordered on the Internet! ”

Kristina: “The first time the cake turned out to be very“ home ”: clawed, but soft and juicy. The second cake turned out "like from a picture." I personally made some adjustments. I additionally impregnate the lower layer with sugar syrup. ”

Video: "A step -by -step recipe" Red velvet "