Cake "Red Velvet" by Andy Shefa: recipe and cooking features

A favorite of American sweethearts, a real work of confectionery art, "devilish food" - all this cake is "Red Velvet" (Andy Chef). The history of this cake began a few decades ago, since its appearance it has gained immense popularity, which has not faded even now. The recipe for "Red velvet" migrated to other continents, now it is loved and prepared not only in America, but also in other countries. So, let's consider the technology of how to properly prepare the cake "Red Velvet" from Andy Shefa.

Cake "Red velvet"

The cake has a red and white coloring, which gives the product a special piquancy. Its crusts are very light and airy, not dry. Thanks to a small amount of cocoa, the finished product has a chocolate aftertaste, which is very surprising for those who see not the brown, but the red color of the cakes.

How correctly to issue "Red velvet" (Andy Chef)? The recipe for the cake provides two options. The first one is to leave the edges of the cake "naked" and cover with the cream only the upper part of it. In this case, the product will look very impressive, having a red-white color. If you follow the second option, which is classical, then you need to cover the whole cake with white cream, and the red crusts will only be visible after cutting.

Ingredients

The dough is kneaded from almost equal parts of sugar and wheat flour - these ingredients should be 300 and 340 grams, respectively. Also, 1.5 cups of refined vegetable oil (300 ml), 3 chicken eggs, a partial glass of sour cream (130 g at 20% fat content) and cream (150 g at 33%) will be required. To give chocolate taste 20 g of cocoa is required, for looseness of the dough - 1 tsp. Soda, 2 tsp. Baking powder and 1/4 tsp. Salt. To give red color you need 2 tsp. Food color (gel for this recipe is ideal).

In order to prepare the cream, you will need three ingredients: 200 grams of butter (82.5% fat), 1 tbsp. Sugar powder and 200 grams of curd cheese.

Technology of preparation

In the process of preparing the cakes, it does not really matter if the ingredients are added. You can fall asleep in a bowl, and then just shake everything.

To prepare, you need to combine sifted wheat flour, sugar, cocoa, salt, soda and baking powder, eggs and vegetable oil. Cream and sour cream are also added here. After all of the above, it is worth adding food coloring. In order to prepare "Red Velvet" from Andy Shefa, it is desirable to use a dye of the famous brand AmeriColor, a shade of "Red". In order for the dough to turn out to be an ideal red color, the amount of ingredients required will require 1.5-2 teaspoons of the specified color.

The whole mass must be beaten with a mixer at high speed. In the end, you should get a mixture of bright red. Immediately after whipping, the mass should be left alone for about 25 minutes, during which time it will become a more dense consistency.

Ready dough should be divided into three equal parts, each of them poured on a sheet, lined with oiled parchment. Bake should be at a temperature of 170 degrees 15-20 minutes. After you are sure of the availability of each cake, they must be cooled (minutes 2 will be enough) and put on the table. All the blanks should be wrapped with food film and put in a cold place for a couple of hours. After this time, the cakes should be given a beautiful shape, it is necessary to cut off the top and unevenness along the edges.

After all preparations you can start creating a cream. "Red velvet" from Andy Shefa is ideal in combination with cream cheese cream, the recipe of which is also simple.

To prepare the cream you only need to take three ingredients: curd cheese, sugar powder and butter. In order to make the finished product very soft and gentle, it is enough to follow one simple rule - for 5-6 hours before the preparation, the cheese should be placed in the refrigerator, and leave the butter on the table for 2-3 hours at room temperature to soften it.

During preparation all the ingredients must be combined and beaten with a mixer for 5-10 minutes, then the mass will become thick. After this it is desirable to place it in the refrigerator for a while.

Captcha "Red velvet" (Andy Chef)

Recently, a new type of dessert has become very popular - capkaki. He also comes from America, which in appearance resembles the cupcakes familiar to the average Russian person.

Cooked under the following recipe, the red velvet cake from Andy Shefa is delicious, tender and just melting in the mouth. They will become an excellent decoration of the table during a romantic dinner or any feast arranged in honor of the birthday, wedding, New Year.

Ingredients necessary for the preparation of capkeys

All ingredients are designed for 300 g of wheat flour and 150 grams of sugar. You will also need 1 or 2 chicken eggs (depends on their size), 0.5 cups of milk and 60 grams of butter. To give a smoothness test - 4 tablespoons. Sunflower oil, odorless (it can be replaced by olive oil if desired); For chocolate taste - 40 g of cocoa. In addition, you need a bag of vanillin, a pinch of salt and for splendor - a bag of baking powder for the dough. To give a red color to the capca, 30 ml of food color will suffice.

Cooking technology

In the process of preparation of the "Red velvet" capkake, their recipe does not seem to be more complicated than the technology of making a cake.

At the very beginning, you must melt the butter on a slow fire or a water bath. Then sugar and vanillin should be added to it. All ingredients need to be beaten a little with a mixer. Without stopping the whipping process, you need to add an egg and a dye. Now the main thing is to bring the mass to uniformity so that it acquires a uniform red color. For some time, the resulting mixture should be left alone.

In the meantime, you need to take up the preparation of another part of the test. To do this, you need to take cocoa, baking powder, salt and add sifted flour to them. The powder mixture must be slowly combined with the red mass and brought to uniformity with a mixer.

The resulting dough should be decomposed into preformed and oiled muffin or cupcake molds, filling them approximately 2/3 of the total volume. Forms should be placed in an oven and baked for 15-20 minutes at a temperature of about 170 degrees. Ready-made capkey should be removed from the oven and, having freed from forms, leave "ripen" on the table.

Cold Cheesecake "Red Velvet" (Andy Chef)

The dessert also fell in love with the Americans over the long years of its existence. Now they have learned about it and in Russia - it's cheesecake "Red velvet" (Andy Chef). It is a confectionery product, very delicate and pleasant to the taste. He is also popular because of his unusual red color, which is also the cake "Red Velvet" (Andy Chef). This product is made on the basis of cottage cheese and cookies.

Ingredients for Cheesecake

For a cheesecake base, 350 grams of dark shortbread cookie with a coffee flavor is required. For filling, you need 0.8 kg of cottage cheese, a small packet of butter, 150 grams of cow's milk and sugar, 0.5 glasses of fatty sour cream and 20 grams of gelatin. To give flavor and flavor, you need 3 tablespoons. Cocoa powder and vanillin package, and for the red color of the finished cheesecake - 2 tablespoons. Food coloring.

Cheesecake cooking technology

The secret of a gentle cheesecake is the correct choice of dairy ingredients for it, all of them should be the most fat (ideally - home).

Start cooking cheesecake "Red velvet" from Andy Shefa with melting butter, which is done either in a water bath, or over low heat. Then separately, you need to crush the cookies to the state of crumbs and add it to the butter. The resulting mass should be laid tightly on a baking sheet covered with oiled parchment, and set aside for a while in the refrigerator.

While the basis for the future of cheesecake comes to readiness, it's time to tackle its other part. In a separate bowl you need to combine a homogeneous mass of sour cream, cocoa and cottage cheese. This can be done with both hands and with a mixer (the main thing - do not whisk at high speed). Separately, you need to soak gelatin and leave it to swell.

In a separate dish you need to pour the milk. It adds sugar and vanillin. After completely dissolving the ingredients in the milk, you need to bring them to a boil, immediately remove from heat and allow to cool slightly. After that, add the swollen gelatin to the milk. Again bringing all the ingredients to homogeneity, add the dye in them and mix them before the acquisition with a mass of red.

Now it's time to get a cookie with butter from the fridge. Over the cookies in the form you need to pour the resulting curd mass and properly distribute it, for this you can just hit the filled form several times on the table. Cheesecake will be ready after 8-10 hours of being in the refrigerator.

If you evaluate all three desserts of the series "Red velvet" (Andy Chef), the recipe for cake and capkake is much simpler, but the taste of cheesecake is so special and delicate that you should definitely try it!