Red Velvet Cake

Ingredients for 1 servings:

• 250 g flour
• ½ tsp salt
• 2 tbsp cocoa powder
• 240 ml buttermilk
• 2 tbsp food coloring, red
• 130 g margarine
• 260 g sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 tsp baking powder
• 1 tsp vinegar
• 230 g double cream cheese
• 180 g mascarpone
• 1 tsp vanilla extract
• 100 g powdered sugar
• 200 ml cream
• 1 pack of cream stiffener

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 35 minutes; Total time approx. 1 day 1 hour 5 minutes

an American sin

Sift the flour into a bowl using a sieve to remove any lumps and mix with the salt and cocoa powder. Then, in a larger, tall bowl, mix the buttermilk with the red food coloring. In a second mixing bowl, beat the margarine until light and fluffy, then stir in the sugar for about 3 minutes. Then add the teaspoon of vanilla extract and mix. Next, mix in the eggs, one at a time, for about 30 seconds each, then alternately stir the red buttermilk with the flour mixture into the sugar mixture. Finally, mix the baking powder with the vinegar and quickly fold into the batter (this makes the base so fluffy later). Then quickly place the batter in a greased and floured baking pan and bake at 175°C (350°F) for 35 minutes. Once the base has cooled, it’s best to let it rest overnight. For the topping, beat the cream cheese until fluffy and mix in the mascarpone a tablespoon at a time (this is important, as it will otherwise curdle). Both should be at room temperature. Then add the vanilla extract and sift in the powdered sugar, then mix everything together. Whip the 200 ml of cream with the cream stiffener until stiff peaks form and fold into the cream. Chill in the refrigerator for at least one hour. Cut the base in half horizontally and spread 1/3 of the cream on the bottom layer. Then place the other layer on top and spread the remaining cream all over.