74 days left

[wiseheart]

Here is the photo of the red velvet cake, as promised:



I'll add a picture from the inside, as soon as we've cut it.

And I'm back with the inside view:

Comments

[artemis10002000]

Yummm that looks delicious!

[wiseheart.livejournal.com]

It looks good, yeah, but way too heavy. I've already distributed half of it in the neighbourhood as we'd never be able to eat it, despite of it having a diameter of only 20 cm. Next time I'll simply make a sponge cake, colour it red and fill it with the Quark-Sahne Creme.

[artemis10002000]

Yeah, I know that... It just takes forever to eat up such a rich cake with just two people. We had for like a week from the Russischen Zupfkuchen I made last week and that was nowhere near as filling as this one.

[wiseheart.livejournal.com]

Oh, Russischer Zupfkuchen, I love it! Made it once after your recipe; perhaps will give it another try when I'm retired.

[artemis10002000]

Ah there are more pics of your cake! Earlier, LJ only showed me the first pic. It does look gorgeous from the inside. So fancy!

By now I can make the Zupfkuchen very fast but yeah, the first couple of times it's a mess. Something for when you're retired.

[wiseheart.livejournal.com]

I added the two other photos later, after having cut the cake.

[adafrog.livejournal.com]

What's crumbled on the top?

[wiseheart.livejournal.com]

It is the cake itself. I had to cut the top even and I used the cut-off piece for decoration.

[adafrog.livejournal.com]

Cool.

[wiseheart.livejournal.com]

I can't take credit for the idea, I saw it somewhere on the Net. *g*

[meathiel]

Wow - it looks fantastic!

[wiseheart.livejournal.com]

Thanks. I'm quite content with my first try.

[motodraconis.livejournal.com]

It looks incredible, the real thing! How did you get it so red? The only "red velvet" cake I've ever tasted was a very synthetic thing in the US that seemed to taste only of sugar and additives. I've heard that proper red velvet is quite different, and difficult to pull off!

[wiseheart.livejournal.com]

It is not as difficult as it seems, really. This was my very first try and it turned out well enough. I find it a bit too rich for my taste, though, but that's probably just me. A sponge cake coloured red will do for me the next time, I think.

This is the recipe:

Dough:
250 gr of margarine
300 gr of sugar (preferably icing sugar)
4 eggs
300 ml of Buttermilch (sorry, don't know the English word but you do speak German, right?)
12 teaspoons of red food colouring
1 teaspoon of vinegar
300 gr of white flour
1 pinch of salt
1 teaspoon bicarbonate of soda
1 tablespoon of dark, unsweetened cocoa powder

Filling
250 gr of mascarpone (I used creme quark, though)
100 gr of icing sugar
juice and grated peel of 2 lemons (I used just one)
500 ml of whipped cream (I had only 400 ml but it worked well enough)

You need two round cake tins of 18 or 20 cm diameter (or, if you only have one, like I do, you'll have to bake the cake in 2 turns), some baking paper and a bit of margarine to grease the tins. I always grease them, even if I use baking paper; it sticks better that way.

The oven has to be pre-heated to 160°C and the cake needs 40-45 minutes to bake through. Then, when it has cooled down completely, both cakes are cut diagonally to get 4 levels and filled with the creme. And that's it, basically.

[lindahoyland.livejournal.com]

Looks delicious.