You can use red velvet cake as a base served with sweet and sour cream cheese to make this simple, delicious and beautiful cake. In a bowl, add 40 grams of melted butter and 50 ml of milk and whisk them until they are completely mixed the sift 50 grams of cake flour and 5 grams of cocoa powder until there are no lumps and you have a thick batter in the bowl.
To the batter, add 1 tbsp of red velvet essence and stir well then set aside. Prepare the eggs by separating three egg yolks from the egg whites then add the egg yolks to the batter and stir it in. For the egg whites in a clean bowl, add a few drops of lemon juice then beat with a hand whisk. As the egg whites start to form up, add 15 grams of sugar in bits.
Continue to beat then add 5 grams of cornstarch and beat until you reach a stiff peak. Take a third of the meringue and add it to the egg yolk mixture and mix well then pour the stirred mixture into the meringue and fold it in using a spatula. You do want to beat this batter at this point because you will break the structure in the meringue and the cake will not come out soft as it should.
Pour the batter into a round baking pan and bake in a 300 degrees Fahrenheit(150 degrees C) oven for 45 minutes. Once baked, let the cake cool in the pan before inverting on a wire rack and slicing it into three layers. For the cream filling, add 220 grams of cream cheese in a large mixing bowl and lightly beat it until very light and fluffy then add 35 grams of sugar.
Continue beating it until the sugar is dissolved in the cream then add heavy whipping cream little by little while beating the mixture on low speed. Once the cream is well done, pour it into a piping bag then place the first layer on a plate and dollop the cream on top covering the entire surface of the cake then take the second layer and place it on the first layer.
Layer the top of the second layer then place the third layer and finish it off with the rest of the cream. Slice this luxurious, delicious and unique cake and enjoy.
Ingredients;
Cake base:
- 40 grams Melted Unsalted butter
- 50 ml (3 tbsp+1 tsp) Milk
- 50 grams (1/3 cup+1/2 tbsp) Cake flour
- 5 grams (2/3 tbsp) Cocoa powder
- 1 tbsp (15 ml) Red velvet bakery emulsion
- 3 Egg yolks
- 3 egg whites
- 2 ml (1/2 tsp) Lemon juice
- 45 grams (1/8 cup+1 tbsp+1 tsp) Sugar
- 5 grams (1 tsp) Corn starch
Cream Frosting;
- 220 grams of Cream cheese
- 35 grams (1/8 cup+1/2 tbsp) Sugar
- 220 grams (1 cup) Heavy whipping cream
Bake in a preheated oven at 150°C（300℉）for 45 minutes