"Red velvet" Andy Chef: recipe, cooking features and reviews

The cake "Red velvet" is considered a classic South American recipe, and the origin of its name generates a lot of controversy. Some say that "red" refers to the sugar that was originally used for the dough (the so-called brown cane sweetener), while the main version tends to describe the color of the dough and its velvety texture.

Today it can be found on sale both in English-speaking countries and in the post-Soviet space. Recipes of delicacies are many, but the most popular in RuNet is the cake "Red velvet" from Andy Shefa. This cook is at the top of the rating.

Why this dessert is this color?

Traditionally, this shade was formed from the reaction between cocoa powder and sour vinegar and buttermilk. Cocoa naturally contains anthocyanins, a compound found in many red products, which gives it a strong pigment. However, at present, this product is treated with an alkalinizing agent that neutralizes the acid, making the color less bright. Therefore, even if you follow the recipe from historical books, you will almost certainly not get a bright biscuit.

Fortunately, the combination of bicarbonate soda with vinegar and buttermilk still allows you to make a cake of the same velvety consistency as before. Despite the fact that the recipe may seem a little uncomfortable, the alternation of wet and dry ingredients is what gives it a magnificent creamy taste.

Red velvet is a wonderful alternative to a chocolate cake, and it is perfect for any celebration. And unlike many recipes of chocolate biscuits that tend to dry quickly, Andy's Red Velvet remains wet and tastes fresh for several days. Therefore, it is a wonderful dessert that can be made in advance.

What will you need to cook "Red velvet" (cake)?

The recipe for Andy involves the use of the following ingredients:

• 340 grams of plain flour;
• 2 teaspoons of tea soda;
• 40 grams of cocoa powder;
• 300 ml of vegetable oil (any tasteless);
• 300 grams of granulated sugar;
• 3 large eggs;
• 2 teaspoons red food coloring;
• ½ tablespoon of vanilla extract;
• 280 ml buttermilk.

Cooking process

Preheat the oven to 170 ° C. Lubricate the mold with an equal size, you can use two or three pieces.

Sift the flour, ½ teaspoon of shallow salt, soda and cocoa into a large bowl and set aside.

Pour the oil into the mixer bowl (you can also use a large bowl and electric whisk) and add the sugar. Beat for a few minutes until the mixture turns pale.

Add the eggs, whisking them one at a time, and then put the red food color and vanilla extract. Put a spoonful of cooked mass in ⅓ sifted flour mixture and mix. Add half buttermilk to a bowl, whisk the mixture, and then report the second half of the remaining flour. Pour the second part of buttermilk. Mix whisk and mix the dough.

Distribute it evenly by shape. The dough should remain a bit of a liquid consistency - the recipe for "Red velvet" (Andy) it provides. Bake the cakes in the oven for about 20-30 minutes, or until the toothpick starts to come out clean from the center of each.

Leave the products to cool in the molds for 10 minutes, then transfer to a grate and allow to cool completely. If the cakes turned a little domed, cut them to equal sizes, and remove the dough pieces for decoration. Also cut the ends, because their color will be less bright. You should get porous bright red biscuits.

How to make a cream?

You can use a classic cream, as pointed out in the recipe "Red Velvet" by Andy Chef. Dessert is very tasty due to this option.

For him you will need:

• 115 grams of butter;
• 340 grams of cream cheese cheese;
• Extract of vanilla;
• 100 grams of powdered sugar.

To make a cream of cream cheese for the cake "Red Velvet" (Andy), cut the butter into pieces and place in a bowl of a mixer (or use a simple bowl and an electric whisk) and whisk it for 2 minutes until very pale and creamy. Sift the powdered sugar into it in 3 stages, whipping well between each addition until a homogeneous mass is obtained.

Drain the excess liquid from the cream cheese. It is advisable to shift it into a colander or a metal sieve and shake it well. When all the necessary amount of powdered sugar powder is mixed with the oil, gradually, one spoonful of the dining room, start adding cheese. Once its half is whipped in the oil mixture, lay out the rest of the amount and continue whisking for another 30 seconds.

First the cream will look like a liquid, then thicken and become light and airy. Be careful not to beat the mixture too long, otherwise it will become liquid again. Transfer the cream into a bowl and place in the refrigerator for half an hour, so that it stiffens a little. After that, cream for the cake "Red Velvet" (Andy Chef so recommends) will be ready.

Cake Spreading

Pour a teaspoon of cream over one of the cakes and soak it. Then put a couple of large spoons in its middle and evenly distribute to the edges, leaving a little space. This is necessary in order to avoid the leak of the cream, when you put the top of the second cake. Continue to slip the cake until all layers are folded, alternating them (dough and cream). Finish decorating the dessert, decorating it with the top of the cream remnants and pieces of dough cut from the cake.

If you need to make a workpiece

If you want to make this cake in advance, you can carefully wrap the cooled cakes in several layers of food film (each separately). Then wrap them in foil and put them in the freezer - they can be stored for several weeks. Before smearing it is necessary to completely defrost them.

Similarly, you can make "Red velvet" cakes from Andy Shefa - the dough is kneaded just like for a cake, only baked in small forms.

How to make a cake roll?

Such a cake can be made not only in the form of capkakes, but also in various other forms. The main distinguishing feature of this dessert is in a red biscuit. For example, you can make a roll "Red Velvet". Andy Chef offers even a unique recipe for this delicacy.

Cooling makes the dough dry, which is why it will crack when you try to roll it. This recipe uses walnut flour to provide a gentle and moist roll.

Of course, you still have to keep an eye on the oven and take out the product as soon as it is ready. At this point, you must immediately turn it over and roll it with a towel.

After it has completely cooled down, you can deploy it to fill it with a cream. The cake will retain the shape of the roll and it will be easy to form. In addition, Andy Chef offers a more original way of making this dessert. In it, the twisting of the finished dough takes place in a somewhat non-standard way.

What will it take for him?

To cook on the author's blog Andy Chef roll "Red Velvet", you will need the following:

• 65 grams of ordinary flour for baking;
• 40 grams of walnut flour;
• 10 grams of cocoa;
• 190 grams of eggs;
• 90 grams of yolks (separately);
• 115 grams of protein (separately);
• About 200 grams of sugar sand;
• Food red color.

How to cook Red velvet?

Andy's recipe offers the following. Preheat the oven to 180 degrees. Spray a little oil in the baking dish, cover it with parchment paper and then grease it again.

In a medium-sized bowl, sift together both types of flour and cocoa powder.

In a separate container, mix 35 grams of sugar and 115 grams of egg whites, mix with a mixer until the meringue has a consistency. In another bowl, fold the eggs and yolks, pour the remaining sugar and whip. Gradually add food coloring, whilst continuing. In several stages add to the mixture of dry ingredients, mix with a wooden spatula. It is necessary to completely eliminate the formation of lumps.

After this, in several stages, add whipped whites in the previous step, again stir thoroughly. The resulting dough will have a slightly liquid consistency. Lay it in a thin layer on a baking sheet (not thicker than 5-7 mm). If your baking dish is small, the process will have to be repeated in two stages. Bake the product for about 10-15 minutes.

How to form?

The preparation of the roll will take longer than necessary for the "Red velvet" captains from Andy Shefa. If you used a large baking tray, cut the finished thin cake into 2 equal halves. Cover it with food film and allow to cool.

At this time, prepare a creamy cream, as for the classic cake "Red velvet." When the cakes cool down, turn them food film down. Remove the parchment and turn the dough again, without damaging it, remove the film. Lubricate the blanks "Red Velvet Andy" cream with an even layer, it will be approximately 3-4 mm in thickness.

Then make measurements with a ruler and cut off any irregularities and dry edges. On the narrow side, cut each workpiece into 4 equal parts. Then take any cylindrical object (for example, a bottle) and measure the circumference of its base.

Cut a piece of the same length from one of the dough strips and peel off the cream. Wrap the bottle with food film and press the prepared piece of cake to it with a clean side. Then glue the rest of the dough strips to it with a cream. You should get a roll in the form of a ring that surrounds the bottle. Once everything is complete, wrap the product with food film and refrigerate for several hours.

When the cream is cold, you can get a bottle - your roll "Red Velvet Andy" will keep its shape.