Red Velvet Petit Cakes
Recipes
1 min read
Ingredients
| 25 | gr | Red food colouring |
|---|---|---|
| 400 | gr | Anchor Sour Cream |
| 7 | gr | White Vinegar |
| 200 | gr | Mainland unsalted Butter |
| 450 | gr | Caster sugar |
| 4 | gr | Vanilla essence |
| 230 | gr | Eggs |
| 500 | gr | Plain Flour |
| 5 | gr | Baking soda |
| 5 | gr | Baking powder |
| 25 | gr | Cocoa powder |
| 250 | gr | Anchor Cream Cheese |
Method
Red Velvet Cake:
- Mix the red colour, half the sour cream and vinegar together.
- Cream the softened butter, vanilla and caster sugar.
- Add eggs gradually.
- Fold in 1/2 of the sieved dry ingredients.
- Fold in 1/2 of sour cream mix.
- Fold in the remaining dry ingredients.
- Fold in the remaining sour cream mixture.
- Spread the mixture evenly onto the prepared baking.
tray and bake at 160°C for approximately 25-30 minutes.
Cream Cheese Frosting:
- Beat cream cheese until smooth and then add the softened butter and blend through.
- Add the icing sugar and lemon juice and blend until smooth and light.
Assembly:
- Once the red velvet cake is cool remove from the tray and cut into 60mm rounds.
- 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.
- Decorate the top with more frosting and then sprinkle with chopped pistachios, freeze dried raspberries and garnish as desired.
