Back to basics number 11- Red velvet cake
Back to basics number 8 – frosting (ricotta frosting)
Today I set my goal to make a red velvet cake with ricotta frosting.This recipe is by Sarah Cook.It’s made the traditional way with beetroot! Beetroot is supposed to give the rich reddish-brownish color,which in this case it did.So,I started doing my mixing and as I added the beetroot to the blender, the color was just amazing and just like that the super-excitement phase began !
I forgot to click the big one.So anyway,
When this phase begins patience is short and it’s only a matter of time before something will go wrong because of it.I wanted to dance like a penguin :D!
I was trying to take the cake out when it slipped and toppled in the oven.
Now, for the piece de resistance…
When i started icing the cakes the desire to dance like a penguin started to come back..
Here’s the recipe:
For the sponges
- 250g butter , plus extra for greasing
500g plain flour
500g golden caster sugar
2 tbsp cocoa powder
1 tsp bicarbonate of soda
½ tsp salt
2 large eggs
200g natural yogurt
400g cooked beetroot in natural juices (not vinegar)For the frosting:
200g full-fat soft cheese , at room temperature
250g butter , softened
400g icing sugar , sifted
2 tsp vanilla extract
P.S. – i made half the quantity