Red Velvet Cake
This Easy Red Velvet Cake tastes just as tempting as it sounds. A dream of white cream and fluffy buttermilk dough.
Ingredients for Vegan Red Velvet Cake:
180 g soft butter
400 g sugar
1 packet vanilla sugar
3 eggs
375 g flour
30 g cornflour
1 tablespoon baking soda
1 packet baking powder
1 pinch salt
3 tbsp cocoa powder
370 g buttermilk
1 tbsp apple vinegar
2 tubes of red food colouring
For the cream cheese:
6 leaves gelatine
250 g double cream cheese
250 g mascarpone
120 g icing sugar
1 piece of pulp from a vanilla pod
500 g whipped cream
Instructions:
For the cake layers, cream together the butter, sugar and vanilla sugar. Stir in the eggs one by one. Mix and sift together the flour, cornflour, bicarbonate of soda, baking powder, salt and cocoa powder. Stir the flour mixture into the batter, alternating with the buttermilk. Mix the vinegar and food colouring and fold into the batter. Mix briefly with the whisk of the hand mixer on the highest speed. Pour half of the batter into a greased springform pan (24 cm ø) and smooth it down. Bake in a preheated 350 °F oven for 25 to 30 minutes. Leave to cool. Bake the rest of the pastry in the same way.
For the filling, soak the gelatine. Mix cream cheese, mascarpone, icing sugar and vanilla pulp until creamy. Squeeze out the gelatine, dissolve and mix with 2 tbsp. of the cheese mixture. Stir into the remaining cream. Whip the cream until stiff and fold in.
Cut the cake layers in half horizontally. Place a cake ring around one cake base and spread the base approx. 1 cm thick with cream. Place the second cake layer on top and spread with a thin layer of cream again. Continue in this way until all the bases have been used up. Chill the cake for about 1 hour. Leave the rest of the cream at room temperature.
Loosen the cake ring and spread the cake with the remaining cream. Refrigerate the cake for a few hours.
Tip: This cake will be very tall. Therefore, cut into narrower pieces, otherwise they will be too lush.
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