Red Velvet Cake with a Twist

A variation of the classic red velvet cake with a rich and delicious center made of cream cheese and whipped cream. Perfect for surprising your loved ones on Valentines Day, but also suitable for other occasions, as even the youngest will enjoy it.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit

  • 4 pieces Egg, fresh

  • 170 g Powdered sugar

  • 1 spoon Oil, vegetable oil, canola

  • 2 spoons Milk, sour

  • 1 teaspoon Vinegar, apple

  • 1 teaspoon Vanilla, extract, natural

  • 10 g Vanilla, extract, imitation

  • 90 g Flour, Wheat, bread flour

  • 20 g Cocoa, powdered, unsweetened

  • 1 teaspoon Baking powder

  • 0.25 teaspoons Salt, table

Cream

  • 110 g Cheese, creamy

  • 450 ml Sweet cream

  • 60 g Sugar, white

  • pieces Sweet cream

  • pieces Candied fruit

Steps

  1. Preheat the oven to 175 degrees Celsius. Grease a 20-centimeter springform cake pan and line it with baking paper. To do this, place the pan on the paper, trace it, cut out the circle, and place it on the bottom of the pan.

  2. Place the eggs in a large bowl and beat them with an electric mixer for 5 minutes. Gradually add sugar and oil while mixing, then add vinegar, vanilla extract, and red food coloring.

  3. In a smaller bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix everything together, then fold the dry ingredients into the wet ingredients using a spatula. The batter will be very liquid.

  4. Pour the batter into the prepared pan and bake for 20 minutes. Remove the pan from the oven and let the cake cool slightly. Remove the sides of the pan, invert the cake onto a wire rack, and remove the baking paper. Once the cake has cooled, cut it horizontally in half to create two layers. You can use toothpicks to help mark the center of the cake.

  5. Place the cream cheese in a bowl and mix it with an electric mixer. Add the whipping cream and continue mixing. As the cream begins to thicken, gradually add the sugar. The cream is ready when it becomes thick and firm.

  6. Place the bottom half of the cake back into the pan, spread the whipped cream mixture over it, and place the top half of the cake on top. Refrigerate the cake for a few hours, preferably overnight.

  7. Before slicing the cake into pieces, decorate it with whipped cream and candied cherries.

Nutrition Information (Per 100g)

  • Calories: 285.17 kcal
  • Fat: 9.68 g
    • Saturated Fat: 3.66 g
  • Carbohydrates: 40.55 g
    • Sugars: 29.69 g
  • Protein: 6.67 g
  • Fiber: 0.65 g