Red Velvet Layered Cheesecake

 



Ingredients
Red Velvet Cake Layers
1 cup oil (224 grams)
2 eggs (112 grams)
1 cup buttermilk, temperature (228 grams)
1 Tbsp white vinegar (9 grams)
2 tsp vanilla (6 grams)
2 cups sugar (400 grams)
2 tsp. unsweetened chocolate (8 grams)
1 tsp salt (6 grams)
1 tsp bicarbonate of soda (6 grams)
2 1/2 cups all-purpose flour (325 grams)
2 squirts of red gel coloring (or 1 Tbsp liquid food coloring)
Cream Cheese Buttercream Frosting
1 cup unsalted butter, temperature (226 grams) - 2 sticks
1 cup full-fat cheese , temperature (225 grams or 8 oz.)
7 cups granulated sugar (875 grams)
1/2 tsp salt (3 grams)
1 Tbsp vanilla (12 grams)
Cheesecake Cake Filling
2 8 oz. packages of full fat cheese , room temp. (450 grams)
2/3 cup sweetened milk (7 oz. or 210 grams)
1 Tbsp fresh juice (15 grams)
1 tsp vanilla (4 grams)
Additional Tools
piping bag
wilton 1M frosting tip
Instructions
Red Velvet Cake
Preheat oven to 350 degrees F (175 degree C).
Grease and line three 6-inch, or 3 7-inch cake pans.
In a large bowl, whisk together the oil , eggs, buttermilk, white vinegar and vanilla .
Add sugar , and whisk for 30 seconds to assist the dissolve the sugar.
Mix within the chocolate , salt and bicarbonate of soda , and whisk until no clumps remain.
Add red gel coloring , and blend until the batter is evenly colored a deep shade of red.
Mix the flour into the batter in two installments.
Divide the batter evenly between the prepared pans, and bake for 27-30 minutes.
Remove pans from oven, and permit them to chill within the pans for 10 minutes.
Carefully flip the layers out of the pans, and place on a wire rack to end cooling.
Level the cake tops with a serrated knife once they're fully cooled.
Use a fork to crumble the cake tops, and canopy and put aside .
Cream Cheese Buttercream Frosting:
Beat the butter and cheese on a medium speed for 30 seconds with a paddle attachment, until smooth.
Add within the vanilla and salt, and beat on low until the ingredients are fully incorporated.
Slowly mix within the granulated sugar on a really low speed, 1 cup at a time.
If the frosting is just too thick, add during a splash of cream or milk (1 tablespoon at a time).
If the frosting is just too thin, add in additional granulated sugar (1/4 cup at a time).
Cover the cheese frosting with a bit of wrapping , to stop a crust from forming until you're able to use it.
Cheesecake Cake Filling:
Place temperature cheese within the bowl of a stand mixer. Mix on medium-high speed with the whisk attachment (or a hand mixer) until creamy and smooth.
Slowly add within the sweetened milk and blend on a medium speed after each addition. Scrape down the edges and bottom of the of the bowl as required , to form sure the ingredients are fully incorporated.
Mix within the vanilla and juice on medium speed.
Cover with wrapping and refrigerate until you're able to fill your cake.
Red Velvet Layered Cheesecake Assembly:
Stack and frost cake layers on a greaseproof cake board, employing a dab of frosting to assist stick the primary cake layer to the board.
Pipe a hoop of cheese frosting round the fringe of you cake layer and fill with half the cheesecake cake filling.
Repeat with subsequent cake layer.
Add a skinny coat of frosting round the cake to completely cover the cake layers. Smooth employing a bench scraper, then chill the cake within the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
Add a second, thicker layer of frosting to the cake, and smooth employing a bench scraper.
Carefully press the reserved red velvet crumbs along the side of the cake with you hand.
Place the remaining cheese buttercream into a frosting bag fit with a Wilton 1M frosting tip.
Pipe a border round the top of the cake.

recipe source : https://chelsweets.com/


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