Moulinex Masterchef Grande, Книга рецептов, Страница: 13 / 146

08 / 09
Red velvet
whisk beater
For the dough:
• 300 g caster sugar
• 250 g flour
• 240 ml milk
• 1 tbsp white vinegar
or lemon juice
• 120 g butter
• 12 g unsweetened cocoa
powder (bitter cocoa)
• 2 large eggs
• 1 sachet of
baking powder
• 1 tsp of vanilla flavouring
• 1 teaspoon salt
• 2 tsp of red food
colouring gel
For the icing:
• 460 g cream cheese
• 180 ml whipping cream
• 120 g very fluid
icing sugar
• 1 tsp of vanilla flavouring
Prepare the cake: Start by preheating the oven to
175°C. Put all the dough ingredients in the stainless
steel bowl fitted with the beater. Place the lid on the
appliance and mix for 30 seconds at minimum speed;
then mix for 3 minutes by gradually increasing the speed
from 2 to 4. Divide the dough into two sponge cake tins
lined with baking paper, smooth the top and bake for
25 to 30 minutes. Leave to cool for 10 minutes. Place
a rack on top of the cake tin and turn them out gently.
Leave to cool completely, then cover with cling film.
Refrigerate for at least one hour, preferably overnight.
Prepare the icing: In the stainless steel bowl with
the mixer attached, beat the fromage frais and sugar
gradually up to speed 4 for 30 seconds: the mixture
must be smooth and creamy but not liquidy. Add the
chilled liquid cream and vanilla, and beat at speed 3 for
30 seconds then at maximum speed for 2 minutes.
Assembly: Cut both cold cakes into two discs and
spread icing over the insides. Stack the layers of
cake and icing successively and cover the top with a
thin layer of icing. Put the cake in the refrigerator for
10 minutes and then coat it with the remaining icing.
× 10/12 bowl
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10-11