Red Velvet Cake

+For the sponge cake:

°230g T45 wheat flour

°20g cornstarch

°15 g chocolate powder

°300g sugar

°2 eggs (large size)

°120g butter (softened)

°180 ml natural yogurt (1 pot and a half)

°60ml whole milk

°1 vanilla pod (or 1 teaspoon of vanilla concentrate)

°1 teaspoon of vinegar

°1 teaspoon of baking soda

°1 pinch of salt

°3g red gel food coloring

+For the icing:

°500 g spreadable cheese at room temperature

°330 ml whipping cream (30 to 35% fat)

°100g icing sugar

°1 vanilla pod (or 1 teaspoon of vanilla concentrate)

Preheat the oven to 175°C.

Butter and flour 2 springform pans of 20 cm and places a circle of parchment paper at the bottom.

In a bowl, combine the flour, cornstarch, chocolate powder, and pinch of salt. Mix well, then sieve 2 or 3 times.

In a bowl, combine the yogurt and milk and mix well.

In another bowl, beat the butter with the sugar until smooth.

Add one of the eggs and incorporate it well. Then the other and integrate it well.

Flavor with the seeds of the vanilla pod or the vanilla concentrate. To mix together.

Add the red coloring.

Add 4 tablespoons of the flour and chocolate mixture to the red mixture.

Pour half of the milk and yogurt.

Gently beat with a spatula or whisk with movements from bottom to top.

Add another 4 tablespoons of the flour and chocolate mixture and the rest of the milk and yogurt.

As before, beat gently.

Finish by adding the rest of the flour and chocolate mixture.

In a bowl, add the teaspoon of vinegar and the teaspoon of baking soda. Leave to react for a few seconds, then incorporate it into the red sponge cake batter.

Without wasting too much time, divide it into the 2 springform pans and put them in the oven.

Bake for 25 to 30 minutes, test it by piercing the center with the blade of a knife, it should come out clean.

Leave the sponge cakes to cool in the molds for a good quarter of an hour.

Separate the sponge cakes from the walls of the mold with a small knife, then unmold them and remove the circle of parchment paper.

Place them on a wire rack and let cool for another half hour.

Wrap the sponge cakes in plastic film and keep them in the refrigerator for at least 2 hours or overnight.

Preparation of the icing:

Assemble the cream chantilly. To book.

Whisk cheese spread to soften.

Add the icing sugar and vanilla seeds and continue beating.

Add the whipped cream in 2 or 3 times. Sweetly blend with upward movement.

Film and let rest in the refrigerator.

Assembly :

Take the sponge cakes out of the fridge and remove the plastic film.

Cut flush to level them if they are curved.

Cut each sponge cake in half.

Place one of the halves on the serving platter.

Garnish with whipped cream cheese.

Place another half on the layer of whipped cream and continue to climb the floors.

Finally, cover with the rest of the icing on all sides. Use a pastry spatula or knife to smooth the edges.

And now, it’s ready! Keep refrigerated until ready to serve. Good tasting!

Enjoy!