Red Velvet, Passion of Winter
This Red Velvet recipe is presented in the version crafted by the chefs of Villa Althea, an elegant establishment in Bellona (CE) managed by Vincenza Chianese.
Servings: 8 persone
Equipment
- Mixing bowls
- Hand mixers or stand mixer
- Silicone spatula
- Sieve or strainer for flour and cocoa
- Cake pan removable, 22/24 cm
- Baking tray
- Baking paper
- Sharp knife (for cutting and leveling the cake)
- Pastry bag (for final decoration)
Ingredients
- 5 nr. eggs
- 500 g. granulated sugar
- 500 g. 00 flour
- 150 g. butter
- 150 g. fresh cream
- 150 g. seed oil
- 5 g. food coloring red
- 20 g. baking powder
- 1 packet vanillin
- 5 g. salt
- 1/2 lemon juice
Instructions
- In a bowl, beat butter and sugar, then gradually add vegetable oil, until creating a foam.
- Add salt, vanillin, and slowly incorporate eggs.
- Combine in a bowl the cream, lemon juice, and then the food coloring, creating a red buttermilk.
- Add the buttermilk to the already prepared mixture; slowly add flour and baking powder.
- Spread the mixture on a baking sheet, about 1 cm thick. Bake in a preheated oven at 160°C for about 20 minutes.
- Remove from oven and let cool. Using a cookie cutter with an 8 cm diameter, cut out discs.
