Red Velvet
Ingredients
For the Red Velvet cake:
150 g. of sunflower oil
226 g. sugar
100 g. of eggs
4 g. of liquid vanilla essence
234 g. of loose flour
20 g. cocoa powder
185 g. of milk
5 g. lemon puree
45 g. of water or beet juice
4 g. of powdered deep red dye
4 g. of powdered deep red dye
12 g. of sodium bicarbonate
600 g. of syrup tpt
400 g. raspberry puree
For the cheese and vanilla sponge:
400 g. Quescrem Original Recipe cream cheese
520 g. of cream 35% MG
77 g. of sugar
3 g. vanilla powder
For the dried raspberry meringues:
446 g. raspberry puree
67 g. of water
100 g. of albumin powder
335 g. sugar
2 g. xanthan
60 g. of freeze-dried raspberry powder
Preparation
1
From the sponge cake:
2
