Everyone is familiar with red velvet cake. We can make it into a cup shape or a cake roll, but if you want a more warm and grand feeling, making a round decorative cake like today is a better choice. I am very partial to this recipe, as long as it is successfully made, its taste can be described as “extremely perfect”.
Red Velvet Cheesecake
Cake ingredients: 130g low-gluten flour, 110g milk, 60g butter, 1 egg, 7g cocoa powder, 100g fine sugar, 2g salt, 1/2 teaspoon baking soda (2.5ml, about 2.5g ), 10 grams of lemon juice, 5 grams of red food coloring.
Cheese frosting ingredients: 240g cream cheese, 200g light cream, 40g powdered sugar, 1/2 tsp vanilla extract (2.5ml).
Production process:
1. First cut the butter in the cake ingredients into small pieces. After softening, add salt and fine sugar and beat thoroughly with an electric egg beater. After the eggs are beaten, add the whipped butter in three batches and continue to beat.
2. After all the egg liquid is added, a very fluffy and delicate butter paste will be obtained. Add lemon juice and beat well.
3. In another bowl, mix the milk and red food coloring and stir well to form a portion of red milk.
4. Mix low-gluten flour, cocoa powder and baking soda evenly. First sift 1/3 of the mixed powder into the whipped butter paste, and then beat evenly with an electric whisk.
5. Then pour in 1/3 of the red milk. Beat evenly with an electric whisk.
6. Continue to sift in 1/3 of the powder and mix well, add 1/3 of the milk and mix well, then sift in the last 1/3 of the powder and mix well, and mix well with 1/3 of the milk. Do this until all the flour and milk are added, and beat evenly to form a cake batter.
7. After the cake batter is ready, pour it into a 6-inch round mold (non-anti-stick molds need to be coated with a layer of butter to prevent sticking), then put it into a preheated 170°C oven and bake for 35-40 minute.
8. Bake until the cake is completely puffed up. Use a toothpick to pierce the inside of the cake. If there is no residue on the toothpick, it means it is cooked. Unmold the baked cake after it has cooled.
9. Then make the cheese frosting. Cut the cream cheese into small pieces, add powdered sugar and vanilla extract (you can omit it if you don’t have vanilla extract), and beat with an electric mixer until it becomes smooth and grain-free and becomes a cheese paste.
10. Beat the light cream in another bowl (replace it with a clean whisk), and beat the light cream until the lines are straight (the light cream must be kept at a low temperature before it can be whipped).
11. First take 1/3 of the whipped cream and cheese paste, mix them, and mix well. Then add the remaining light cream to the cheese paste, mix thoroughly, and the cheese frosting is ready (the cheese frosting must be kept at a low temperature to have sufficient consistency. If the temperature is too high, it will melt, so be careful).
12. After the cake is cooled and unmoulded, first flatten the bulging part on the top (don’t throw away the shaved cake slices, they can be used to make cake crumbs for decoration).
13. Then cut the cake evenly into 3 pieces.
14. Take a piece of cake and place it on the mounting turntable, and put a large dollop of cheese frosting on it. Smooth with a spatula.
15. Cover with the second piece of cake, also put cheese cream on it and smooth it with smooth.
16. Finally, cover with the third cake slice. Top with cheese frosting and smooth. Add more cheese frosting for the last time.
17. Like this, put more cheese frosting on the top at the end so that the cheese frosting can fall along the surroundings after smoothing. This will make it easier to spread around the cake later.
18. After that, spread cheese frosting around the cake. Run a spatula around the cake and turn the turntable to smooth out the frosting. After everything is spread, scrape off the cheese frosting that has bulged around the top, and the cake is finished.
19. After the cake is spread, use cheese cream to squeeze a circle of flowers on the top as a decoration (use a star-shaped flower mouth, the same way as squeezing cookies).
Lastly, remember the cake scraps left over from leveling the cake? Grind it into cake crumbs, sprinkle it on the top of the cake, and spread a ring of cake crumbs around the bottom of the cake, and the cake decoration is all done. Is it very simple?
Tips:
Do not eat the decorated cake immediately. Put it in a cake box, seal it and put it in the refrigerator for at least 4 hours. The moisture and flavor in the cheese frosting will slowly penetrate into the cake to achieve a more integrated and unified taste, which is more delicious at this time. Then you can cut it up and eat it!
