Fiz anos esta semana! Resolvi experimentar como "Bolo de Aniversário" o bolo Veludo Vermelho. Ficou lindo, não ficou?! =) Encantou-me! Adoro fazer eu própria estas pequenas delícias culinários. Bom apetite! Deixo-vos aqui a receita para se deliciarem.
It was my Birthday this week! I decided to try as "Birthday Cake" the Red Velvet Cake. Is beautiful, isn't it?! =) It charmed me! I love doing myself these little culinary delights. I leave you here the recipe. Enjoy it! Is delicious!
Ingredientes Ingredients
- 280g farinha de trigo - 280g of wheat flour
- 55g farinha de milho - 55g of maize meal
- 280g açúcar - 280g sugar
- 225g manteiga sem sal - 225g unsalted butter
- 4 colheres de sopa de água - 4 tablespoons of water
- 55g cacau em pó - 55g cocoa powder
- 3 ovos - 3 eggs
- 250 ml de leitelho - 250 ml of buttermilk
- 2 colheres de chá de fermento - 2 teaspoons of baking powder
- 2 colheres de chá de essencia de baunilha - 2 teaspoons of vanilla essence
- 2 colheres de corante alimentar vermelho - 2 tablespoons red food coloring
Cobertura:
250g de queijo mascarpone + 40g manteiga sem sal + 3 colheres de sopa de açúcar branco + 1 colher de essencia de baunilha
Coverage:
250g mascarpone cheese + 40g unsalted butter + 3 tablespoons of white sugar + 1 teaspoons of vanilla essence
Coverage:
250g mascarpone cheese + 40g unsalted butter + 3 tablespoons of white sugar + 1 teaspoons of vanilla essence
Preparação
- Forrar forma de 23 cm de diâmetro com papel vegetal
- Aqueça em lume brando a manteiga, água, cacau em pó
- Deixe ferver mexendo até derreter e ficar cremoso, no final retire do lume e deixe arrefecer - Bata os ovos, o leitelho, a essencia de baunilha e o corante vermelho
- Adicione a mistura da manteiga com esta segunda mistura
- Adicione a farinha, o fermento, o açúcar branco mexendo energicamente
- Divida a massa obtida ao meio (metade para cada metade do bolo)
- Coloque metade na forma e leve ao forno durante 25 a 30 minutos
- Repita para a outra metade da massa
- Desenforme e deixe arrefecer, leve os dois bolos ao frigorífico 24h antes de colocar o creme
Preparation
- Preheat oven to 350 degrees F (175 degrees C)
- Butter a 9 inch (23 cm) round cake pans and line the bottom of the pan with parchment paper.
- In a mixing bowl sift together the flour, salt, and cocoa powder.
- Beat the butter until soft (about 1-2 minutes).
- Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.
- Add the vanilla extract and beat until combined.
- In a measuring cup whisk the buttermilk with the red food coloring.
- Alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
- In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
- Put half of the batter in the prepared pan and smooth the tops with an offset spatula or the back of a spoon.
- Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Repeat for the other half
- Cool the 2 cakes in their pans on a wire rack for 10 minutes.
- Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour or overnight - this is done to make filling and frosting the cakes easier.
Cobertura
Bata todos os ingredientes da cobertura até obter um creme, use cerca de metade da cobertura entre os dois bolos, juntando-os. Use o restante creme para cobrir o bolo utilizando uma espátula para ajudar a espalhar a cobertura.
Cream Cheese Frosting
Beat the mascarpone cheese and the butter until smooth. Add the vanilla and sugar and beat until smooth. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake.
A useful link for "Red Velvet recipe"
