Long holiday ini aku berkunjung ke Sumedang untuk melihat kakek ku, sehari sebelum keberangkatan aku buat Red velvet Cake untuk di bawa kesana, padahal riskan juga ya bawa kue ini, karena cheese frosting nya takut meleleh, perjalanan menepuh 4 jam apalagi liburan panjang begini, jalur tol ke bandung macet dan antrian panjang ketika membayar tol, dan suhu udara di luar begitu panas, kira kira 40 derajat celcius...ahhh...panas nya ...meleleh gak ya cake nya....kami mampir di peristirahatan di tol padalenyi...buru buru aku lihat cake nya...dan alhamdullilah..masih seperti semula bentuk nya...namun perjalanan masih kira kira 1,5 jam lagi tuk sampai di rumah kakek ku..woww...mudah mudahan selamat sampai tujuan, tentu nya kami sekeluarga dan juga cake nya. Selang hampir 2 jam barulah kami sampai dengan selamat..dan cake nya pun masih bagus bentuk nya. Kali ini aku pakai resep nya'' joy of baking ''berikut di bawah ini resep nya.
Red Velvet Cake ingredients :
- 2 1/2 cups ( 250 )gr sifted flourhe
- 1/2 tsp salt
- 2 tbsp cocoa powder ( 15 ) gr
- 1/2 cup ( 115 )gr unsalted butter at room temperature
- 1 1/5 cups ( 300 )gr granulated sugar
- 2 large eggs
- 1 cup ( 240 ) ml butter milk
- 2 tbsp liquid red food coloring
- 1 tbsp white vinegar/ I used lime juice
- 1 tsp soda
Method :
- Beat the butter until soft about 1-2 minutes with electric mixer or hand mixer, add the sugar and beat until light and fluffy about 2-3 minutes, add the eggs one at a time, beating well after each addition, add vanilla extract and beat until combined.
- In measuring cup whisk the butter milk with red food coloring.
- With the mixer in low speed, alternately add the flour mixture and butter milk to the butter mixture in 3 additions, beginning and ending with the flour.
- In a small cup combine the vinegar and baking soda, allow the mixture to fizz and then quickly fold into the cake batter.
- Divide the batter evenly between the two prepared pans and smooth the top with spatula or the back of a spoon.
- Bake in the preheated oven for approximately 25 - 30 minutes, or until toothpick inserted in the center of the cake comes out clean.
- Cool the cakes on a wire rack for 10 minutes. Once the cake have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least 1 hour or overnight
- Beat the cheese and mascarpone cheese until smooth with electric mixer or hand mixer. add the vanilla and confectioners sugar and beat until smooth.
- Using the whisk attachment, gradually add the heavy cream whip until the frosting is thick enough to spread.
With a serrated knife, cut each cake layer in half, horizontally. You will have 4 cake layers. Place one of the cake layers, top of the cake facing down on to your serving platter.Spread the cake layer with a layer of frosting. Place another layer of cake on top the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Garnish fresh fruit on the top of the cake.
