Topped with cream cheese frosting, raspberries & pistachios, this sweet treat bursts with colour and flavour

Ingredients

• 25g Red food colouring
• 400g Anchor Sour Cream
• 7g White Vinegar
• 200g Mainland unsalted Butter
• 450g Caster sugar
• 4g Vanilla essence
• 230g Eggs
• 500g Plain Flour
• 5g Baking soda
• 5g Baking powder
• 25g Cocoa powder
• 250g Anchor Cream Cheese 

Method - Red Velvet Cake

1. Mix the red colour, half the sour cream and vinegar
   together.
2. Cream the softened butter, vanilla and caster sugar.
3. Add eggs gradually.
4. Fold in 1/2 of the sieved dry ingredients.
5. Fold in 1/2 of sour cream mix.
6. Fold in the remaining dry ingredients.
7. Fold in the remaining sour cream mixture.
8. Spread the mixture evenly onto the prepared baking
   tray and bake at 160°C for approximately 25-30 minutes.
   

Method - Cream Cheese Frosting

1. Beat cream cheese until smooth and then add the
   softened butter and blend through.
2. Add the icing sugar and lemon juice and blend until
   smooth and light.
    

Assembly 

1. Once the red velvet cake is cool remove from the tray
   and cut into 60mm rounds.
2. Brush each round with raspberry coulis and assemble
   by piping a quantity of frosting on the base of one round
   cake, place some fresh raspberries on top (or freeze dried or
   frozen if out of season) and sandwich with another round.
3. Decorate the top with more frosting and then sprinkle
   with chopped pistachios, freeze dried raspberries and garnish
   as desired.