INGREDIENTS
- Crimson Velvet Cake:
- – 250 g of flour.
- – 6 g of baking powder.
- – 6 g of salt.
- – 20 g of cocoa.
- – 115 g manteca ointment.
- – 300 g of sugar.
- – 2 eggs.
- – Vanilla essence c/n.
- – 10 cc of lemon juice.
- – 240 g yogurt pure.
- – Crimson dye c/n. – 6 g of baking soda.
- For the middle chocolate ganache:
– 200 g darkish chocolate.
- – 300 g milk cream.
- -Zest of an orange.
- Frosting:
- – 80 g manteca ointment.
- – 125 g powdered sugar.
- – 200 g queso philadelphia.
- For the Philadelphia cheese combination:
- – Cream cheese 400 g.
- – Condensed milk 1 can.
- – Crema 250 cc.
- – Impalpable sugar 100 g.
- – Unflavored gelatin 15 g.
- – Chilly water 75 g.
- .
1.Sift the flour, baking powder, salt and cocoa right into a bowl; However, beat the creamed butter with the sugar for 3 minutes.
2.Add the egg, the essence and proceed beating.
3.Combine the yogurt with the purple coloring and add to the smoothie, alternating it with the dry ones; Lastly, combine the lemon juice with the baking soda and add to the earlier preparation.
4.Place in oven at 180° for quarter-hour.
5.Take away and let cool.
6.For the middle chocolate ganache: Convey the cream with the zest to a boil, then pour it over the chocolate and go away it for five minutes with out transferring, in order that it melts then combine and mould.
7.For the frosting: Beat the pomaded butter till you get a really easy and creamy texture, add the powdered sugar and proceed beating till built-in, lastly combine the cheese and put aside chilly till prepared to make use of.
8.For the Philadelphia cheese combination: Combine the cream cheese with the condensed milk, cream and powdered sugar.
9.Add the gelatin hydrated in chilly water and activated.
10.Place within the mould as soon as the facilities are positioned.
11.Refrigerate and freeze.
Get pleasure from it!.
