Red Velvet Cake

Ingredients for 1 servings:

• 300 g flour
• 115 g butter, soft
• 3 eggs, size M
• 120 ml sunflower oil
• 280 g sugar
• 2 packets of vanilla sugar
• ¼ tsp salt
• 2 tbsp white wine vinegar
• 250 ml buttermilk
• 1 tube(s) food coloring, red
• 1 tsp baking soda
• 2 tsp baking powder
• 15 g cocoa powder, unsweetened
• 600 g cream cheese
• 250 g mascarpone
• 150 g powdered sugar, sifted
• 200 g whipped cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• Fat for the mold

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 7 hours; Cooking/baking time approx. 40 minutes; Total time approx. 9 hours 10 minutes

without buttercream

Preheat the oven to 180°C. For the pastry, combine the softened butter, oil, vanilla sugar, sugar, eggs, buttermilk, white wine vinegar, and red food coloring. Sift the flour, cocoa, and salt into the mixture and mix well. Finally, add the baking powder and baking soda and mix briefly as necessary. The vinegar reacts with the baking soda and baking powder during baking and gives the pastry its typical velvety consistency. Pour the batter into three lightly greased and lined baking pans with a diameter of 20-23 cm. Alternatively, the batter can be placed on a baking tray lined with baking paper. Bake the cake layers in a preheated oven at 175°C (convection oven) for 35-40 minutes. After baking, allow to cool completely to prevent the cream from melting. For the cream, combine the cream cheese and mascarpone until smooth. Sift in the powdered sugar and mix in. Whip the cream until stiff peaks form and fold in, then refrigerate until ready to use. Spread one-third of the cream on the bottom layer, place the second layer on top and spread another third of the cream on top, then place the third layer on top. Spread the remaining cream all over the cake and decorate as desired. Refrigerate until ready to serve. For the baking sheet version, simply spread the cream on the cold layer and decorate.