John Myers
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Red Velvet Cake on Berry Top with Pumpkin Seed Ice Cream
The perfect red velvet cake on berry top with pumpkin seed ice cream recipe with a picture and simple step-by-step instructions.
For the batter:
- 250 g Soft butter
- 600 g Sugar
- 6 Pc. Eggs
- 2 tbsp Food coloring red
- 3 tbsp Unsweetened cocoa powder
- 375 g Flour
- 250 ml Buttermilk
- 1 tsp Vanilla extract
- 0,5 tsp Salt
- 1 tsp Baking powder
- 1 tbsp Vinegar
For the buttercream:
- 400 g Cream cheese
- 350 g Chocolate white
- 250 g Soft butter
For the pumpkin seed oil:
- 1 cups Sour cream
- 1 cups Creme fraiche Cheese
- 1 shot Vodka
- 3 tbsp Pumpkin seed oil
- 200 g Powdered sugar
Berry mirror:
- 70 g Sugar
- 100 g Strawberries
- 100 g Raspberries
- 100 g Blueberries
- 5 Pc. Mint leaves
Red Velvet Cake
- Preheat the oven to 170 ° C top and bottom heat. Grease three baking tins (20 cm in diameter) and dust with flour. For the batter, beat the butter and sugar in a large bowl until frothy. Stir in one egg at a time. Mix the food coloring with cocoa powder in a second bowl and stir into the butter and egg mixture. Alternately add flour and buttermilk and stir in the vanilla extract and salt. Mix baking powder with vinegar and carefully fold into the batter. Do not stir too much, just enough to just mix all of the ingredients.
- Distribute the batter evenly on the three prepared cake tins. Bake in the preheated oven for about 30-45 minutes. Take out and let cool.
- For the buttercream, melt the white chocolate and let it cool to lukewarm. Whip the cream cheese in a large bowl and gradually stir in the melted chocolate and butter. When the buttercream has the consistency of whipped cream, place about a third of the cream on each cake base and place the bases on top of each other. Put the third base on top and cover the cake with the remaining buttercream.
Pumpkin seed ice cream
- Whip up the sour cream and crème fraîche and then add all the other ingredients. Put the mixture in the ice cream maker for an hour.
Berry mirror
- Berry puree: Put half of the ingredients in a blender, mix well and refrigerate. Hot berries: Bring the other half of the berries to a simmer with sugar and mint in a saucepan.
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