Today, I'm joining a portion of my most loved bloggers for a virtual Valentine's Day treat party. In case you're searching for something unique to make for your sweetheart, this is the place to be!
This cake formula is my go-to Red Velvet wipe roll, however as opposed to moving it up, I've utilized a baked good ring to cut the wipe sheet into 3" stackable rounds. The rounds are loaded up with a light whipped cream and cream cheddar blend, at that point finished off with somewhat more of the equivalent.
I want to give (and get!) chocolates for Valentine's Day, so I utilized gold-shrouded chocolate catches and a squares of Godiva chocolate for enrichment. Obviously, any square of good quality chocolate will work. In the event that Godiva doesn't strike your extravagant, a Vosages square would be yummy, or circular Lindor chocolates or Ferrero Rocher would work as well!
Also Try Our Recipe : HOW TO MAKE HOMEMADE CHOCOLATE PUDDING
Red Velvet Sponge:
- 4 eggs
- 3/4 cup superfine sugar
- 1 tablespoon vegetable oil
- 2 tablespoons buttermilk
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- 1 ounce (2 tablespoons) red food coloring
- 3/4 cup cake flour, sifted
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat the oven to 350°F. Grease a jelly roll pan with shortening. Line the pan with parchment paper and grease the paper also.
- Place the eggs in a stand mixer fitted with the whisk attachment, and with a timer set, beat for 5 minutes.
- Slowly add the sugar and oil. Beat well. Add the buttermilk, vinegar, vanilla, and red food coloring. Switch to the paddle attachment.
- Sift together the flour, cocoa powder, baking powder, and salt, and slowly add to the liquid ingredients. Beat for 2 minutes, until well combined. The batter will be very thin.
- Pour the batter into the prepared jelly roll pan and bake for 12 to 15 minutes. When done, the cake should spring back when touched in the center.
- Allow cake to cool in the pan. Use a 3” round cookie cutter or pastry ring to cut 12 circles from the red velvet sponge.
Whipped Filling:
- 2 cups heavy whipping cream
- 4 oz. cream cheese softened
- 1/3 cup granulated sugar
- Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment and whip until fluffy.
- Pour in heavy whipping cream and beat on medium high speed. Gradually add sugar with the mixture running, until stiff peaks are formed.
- Scrape down bowl with a rubber spatula and mix again, making sure mixture is completely incorporated
Assembly:
- 6 gold chocolate buttons or other metallic dragees
- 6 squares of quality chocolate such as Godiva, Vosages or Lindor/Lindt
- Special equipment -
- Piping bag fitted with large star decorator tip, or a zip-top bag with the corner snipped
- 6 pastry rings *optional
- Place pastry rings on a large baking sheet, if using. Place one round of cake at the bottom of the rings and spoon in 1/4 cup whipped filling. Top with second cake round. Alternatively you may use a piping bag and decorator tip to pipe about 1/4 cup of filling on one cake round, and then sandwich with a second. Cover cakes and refrigerate for 2 hours. Transfer remaining filling into a piping bag fitted with star tip.
- Gently press the cakes out of the mold. Pipe a decorative swirl on the top cake and garnish with gold button or dragee and chocolate square.
For more detail : bit.ly/2S1EnlO
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