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Saturday, January 19, 2013

Red Velvet Cake


In Indonesian & English
Bahan
-  300 gr Terigu serba guna, 1 st Baking soda       Frosting Cream cheese:
-  300 ml Minyak sayur, 100 ml Kopi htm panas    -  225 gr Keju mascarpone-suhu ruang
-  4 gr Coklat bubuk tawar, ½ st Baking powder    -  225 gr Cream cheese-suhu ruang
-  1 st Garam, 350 gr Gula, 1 st ekstrak Vanilie  -  300 ml Krim kocok dingin
-  2 Telur & 240 ml Buttermilk-suhu ruang             -  120 gr Gula bubuk, 1 st Vanilie
-  1 st Cuka putih, Pewarna merah                            -  1 st Parutan kulit lemon
Hiasan:
-  5 sm Kelapa parut, Pewarna merah
-  1 st Gula bbk, 50 gr Kacang walnut panggang
Cara membuat
-   Panaskan oven 160° C. Campur terigu, bak.soda, bak.powder, coklat & garam, kmd sisihkan.
-   Aduk gula & minyak. Mskkan telur, buttermilk, vanilie & pewarna, aduk dng spatula. Beri kopi & cuka, kocok dng mixer kec.sedang ± 1 mnt. Tuang campuran terigu dng disaring sedikit2, kocok setlh tiap penambahan dng kec.rendah sampai adonan menyatu.
-   Minyaki & taburi terigu 3 bh loyang bulat uk. 20-23 cm, kmd tuang adonan sama banyak kedlm loyang. Ltkkan loyang di rak tengah oven kmd panggang ± 35-40 mnt, sampai tepi cake menjauh dari tepi loyang & tusuk gigi yg ditusukkan ditengah cake bersih saat diangkat keluar (jangan memanggang terlalu lama krn cake akan meneruskan memasak dlm proses pendinginan).
-   Ltkkan loyang di rak kawat sampai suam2 kuku. Jelujuri melingkar di tepi cake dlm loyang dng sisi tumpul pisau agar cake terlepas dari perlekatannya. Klrkan cake, biarkan hingga dingin.
-   Frosting cream cheese: Kocok krim dng mixer sampai kaku, sisihkan. Kocok cream cheese & mascarpone sampai lembut. Beri vanilie, parutan klt lemon & gula bbk, kocok sampai lembut. Mskkan krim kocok, aduk rata dng gerakan melipat2 sampai cukup kaku utk dijadikan pelapis.
-   Hiasan: Panggang kelapa parut di pan sampai kuning kecoklatan, taburi pewarna & gula bbk, aduk rata. Angkat & biarkan mendingin.
-   Penyelesaian: Ltkkan cake I ditengah2 piring saji secara terbalik. Semir rata permukaan kue dng frosting menggunakan spatula. Ltkkan cake ke II di atasnya, ulangi prosedur sampai cake ke III. Semir frosting di seluruh permukaan cake utk menutupnya dng sempurna. Hias dng bntk bunga2 dari frosting dng piping bag, kmd beri kacang walnut & taburi kelapa parut.
Ingredients
-  300 gr All purpose flour, 1 tsp Baking soda          Cream cheese frosting:
-  300 ml Vegetable oil, 100 ml plain hot Coffee     -  225 gr Mascarpone-room temp.
-  4 gr unsweetened Cocoa pwd, ½ tsp Bak.pwd        -  225 gr Cream cheese-room temp.
-  1 tsp Salt, 350 gr Sugar, 1 tsp Vanilla extract  -  300 ml cold Whipping cream
-  1 tsp White distilled vinegar, Red food coloring  -  120 gr Icing sugar
-  2 Eggs & 240 ml Buttermilk-room temp.                -  1 tsp Vanilla extract
Garnish:                                                                              -  1 tsp Lemon zest
-  5 tbsp grated Coconut, Red food coloring
-  1 tsp Icing sugar, 50 gr Caramelized roast Walnuts
Directions
-   Preheat oven to 160° C. Whisk the flour, bak.soda, bak.powder, cocoa & salt; set aside.
-   Combine the sugar & vegetable oil. Add in the eggs, buttermilk, vanilla & food coloring; mix with spatula until combined. Stir in the coffee & vinegar; beat with mixer on medium speed for 1 min. Gradually sift the flour mixture over the batter, beat after each addition on low speed just until combined.
-   Grease & flour 3 round (20-23 cm) cake pans & then divide the batter evenly among the pans. Bake in the middle rack for ± 35-40 mins, until the cake pulls away from the side of the pans & a toothpick inserted in the center of the cakes comes out clean (don`t over bake, cake will continue to cook as it cools).
-   Place the pans on a wire rack until they becomes lukewarm. Run a blunt side of a knife/an offset spatula between the edge of the cake & the pan to loosen the cake from the pan. Remove the cakes from the pans & let them cool completely.
-   Cream cheese frosting: Whip the cream with an electric mixer to stiff peaks; set aside. Beat the cream cheese & mascarpone until smooth. Add in the vanilla, lemon zest & sugar; beat until smooth. Fold in whipped cream until the frosting is thick enough to spread.
-   Garnish: Roast grated coconut until light brown in a pan, sprinkle the red colour & icing sugar, stir until blended; remove from the heat. Let the coconut to cool down.
-   To assemble the cake: Place 1st cake layer in the middle of a serving platter, bottom side up. Using a palette knife/offset spatula spread the frosting over the top of the cake evenly. Top with the 2nd cake layer; continue to frost & stack the other cake layers. Spread the remaining frosting to cover the entire cake. Pipe rosettes on top side & garnish with roasted walnuts & coconut.

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