receta red velvet quescrem


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



From the sponge cake:

Mix the milk with the lemon juice and set aside. In the mixer bowl put the sunflower oil, sugar and vanilla essence. Mixing with shovel. Then add the eggs. Mix the cocoa powder with the flour and food coloring, sift and add to the previous batter. Then add the chopped milk with the lemon and the water. Pour into greased and floured molds. Bake at 180 ºC. The time will depend on the size and thickness. Mix and reserve the syrup and raspberry puree.


Of the spongy:

Mix and whip in blender. For the meringues: Mix water, raspberry puree and albumin powder. Whip and add the sugar. When almost whipped add the xanthan. Finish assembling. Drain and sprinkle freeze-dried raspberry powder on top. Dry at 85 ºC. for 24 h.


Bake the cake in 10 x 3 cm round cake pans. Clean the cake. Soak the cake in the raspberry syrup. Fill by sandwiching three layers of sponge cake with three layers of Quescrem Original Recipe cream cheese sponge and vanilla. Finish with dry raspberry meringue, natural raspberries and chocolate decoration.

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