RED VELVET CRUNCH
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A.M.D Sampath
Soraiya Mareena Dole
A true contender in the hospitality industry of the country, Cinnamon Grand Colombo is where senses are delighted and desires indulged. Represented by A.M.D Sampath & Soraiya Mareena Dole.
- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
Red Velvet cake- 100g butter
- 100g sugar
- 2 nos whole eggs
- 100g A/P flour
- 10g corn flour
- 2g baking powder
- 1 tsp vinegar
- Red food colouring
- Butter, for the pan
- 125g cream cheese
- 65g icing sugar
- 125ml whipped cream
- 1/2 tsp lime juice
- 2g lemon zest
- Pinch of salt
- 40g butter
- 70g sugar
- 115g A/P flour
- 40g almond powder
- 10g chopped pistachios
- 2g baking powder
- 2g baking soda
- 1 tsp orange zest
- 1 tsp vanilla essence
- 10g dried fruits
Methods and Directions
Red Velvet cake- Preheat oven to 350°F. Butter the baking tray.
- In a medium bowl, mix together flour and corn flour and set aside. In a large bowl, beat butter and sugar until light and fluffy. Add eggs, and red colouring; mix well. Add flour mixture to butter mixture, beating until well blended. Stir baking soda into vinegar and fold carefully into batter. Pour batter into prepared pans.
- Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
- In a mixing bowl, mix the cream cheese until smooth.
- Mix the remaining ingredients with the whipped cream in a separate bowl.
- Fold in the icing sugar and salt in to the whipped cream till it is incorporated thoroughly.
- Finally fold in the cream cheese.
- Beat butter till light and fluffy.
- Add sugar and mix until fully dissolved.
- Mix all dry ingredients and fold in to the mixture.
- Add the egg whites.
- Vanilla to taste.
- Bake 180°C for 45 minutes.
- Slice to desired size and bake once more at 180°C for 10 minutes.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/11/2024
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