Sunday the 13th of May is Mother’s Day!
The appointment returns with a special day, which has a lot to do with each of us as children, even though we are parents ♥️
In order to celebrate it worthily, we are proposing a different recipe, the red velvet cake.
The “red velvet cake” is the most famous cake in New York: its conception dates back to the second half of the nineteenth century, but in 1959 the chef of a restaurant at a landmark hotel called Waldorf Astoria, made it famous in the way it is today. It is made up of several layers in which the soft red dough alternates with the white cream of butter and cheese, all covered with the vanilla icing. To put it this way it would seem difficult; in reality, it is a recipe that requires just enough attention during its preparation. And what we are offering you is the original American version.
Follow us step by step and you’ll be able to make this truly spectacular cake! And if you’re a mom too, prepare the red velvet cake together with your children… It’ll be an opportunity to spend a wonderful afternoon together!
Ingredients for 10 people
- 2 large fresh eggs
- 250 grams of flour type 00
- 300 grams of sugar
- 100 grams of butter at room temperature
- 240 grams of buttermilk (a typical American product, buttermilk; a valid substitute may be whole natural yoghurt, in the quantity indicated)
- One teaspoon of natural vanilla extract
- 10 grams of bitter cocoa powder
- Half a bag of vanilla yeast for desserts
- 60 grams of red food dye
- One teaspoon of white vinegar
- Half a teaspoon of sodium bicarbonate
- A pinch of salt
Ingredients for the cream
- 225 grams of creamy fresh cheese
- 115 grams of unsalted softened butter or mascarpone at room temperature
- 445 grams of icing sugar, sieved
- half a teaspoon of natural vanilla extract
The original recipe lacks berries and raspberries to be placed on top of the icing, but to us they seem a beautiful decoration for this occasion… To be put only at the end, of course.
Turn on the oven by setting the temperature to 175°C.
In order to create the layers you need two round cakes (diameter 20 or 22 cm, depth 5 cm) to be greased inside with butter and flour. Alternatively, you can use baking paper.
For the dough use our mixing bowl, which is made of antibacterial Microban®, guarantees you extra hygiene and is on promotion for Mother’s Day!
If you prefer, you can also find it in a practical set with two other included bowls of different sizes, all of the Sanaliving line made of antibacterial Microban®.
Sift the chocolate powder into the small bowl and slowly pour in the food colour, then add the vanilla extract to the mixture.
In the large bowl, beat (preferably with the electric beater, at medium speed) the butter well alongside the sugar and make sure it is smooth and soft. Then add the eggs one at a time and, when they are well processed, also add a pinch of salt.
At this point it embodies the mixture of the small bowl and the large bowl. Mix well with a spatula until the chocolate is properly incorporated and the mixture is mixed.
Then add the buttermilk (or yoghurt) in order to alternate them and finish with the flour. Do not beat for too long; avoid making the dough too hard.
In the smaller bowl put the bicarbonate and pour the vinegar slowly, a foam will form. Without using the beater, gently incorporate the mixture into the other bowl and then divide it between the two cakes and place in the oven.
Once the baking is complete, leave it to cool for at least 15 minutes and after that, pull out the two bases and allow them to cool for another hour and a half.
In the meantime you can work on the cream.
In the medium-sized bowl, beat the cheese and butter for about a minute. Add the icing sugar gradually and continue to beat until the mixture becomes soft and fluffy. Add the vanilla extract.
For a two-layer cake you can use the bases you have obtained, otherwise cut them to make thinner layers. In this case you will need to double the doses indicated under ‘cream’.
Place the base of the cake on our cake mould, is the perfect tool from our Diamond line for the kind of cake you’re making!
Fill the cake with cream, spreading it generously on its inner surface, then add the other base part and spread the cream on the top and sides of the cake until it is completely covered.
If you like the idea, decorate it with berries then put it in the fridge until you are ready to serve it.
If you like a more structured icing, beat the egg white with zealous sugar and a little vanilla extract in a bowl until it has a thick consistency: a higher or lower density is achieved by adding or removing the sugar. Spread the top of the cake with this mixture.
We suggest that you enhance it with a dessert lift so as to have a good view of the table before serving it on the dessert dishes from our Square line . We recommend them because they are designer products, handy and durable; moreover, you can select from a range of bright red products that perfectly matches the colour of the cake 🙂
Happy Mother’s Day from Omada!