Posted in Baking

Back to basics- Red velvet cake + Ricotta frosting

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 !

Here is the mixture in the small tin:

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!

see what i mean

I was trying to take the cake out when it slipped and toppled in the oven.

this is what’s left

Now, for the piece de resistance…

the second small one

When i started icing the cakes the desire to dance like a penguin started to come back..

a closer look

the one that fell

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



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