Recipe for a delicious Red Velvet Cake

Red Velvet Cake Celebrating ZWILLING’s 290th Birthday with the perfect, light, and fluffy dessert! Our Red Velvet Cake recipe will surely add the touch of sweetness to brighten any celebration.

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SERVINGS
8

INGREDIENTS | CAKE BASE (26 cm)

6 eggs	200 g sugar
Seeds from 1 vanilla pod	Zest of 1 untreated lemon
1 pinch of salt	Red food colouring in powder form (fat-soluble)
180 g wheat flour	70 g cornflour
80 g cold melted butter

CAKE BASE (18 cm)

3 eggs	100 g sugar
Seeds from ½ vanilla pod	Zest of ½ untreated lemon
1 pinch of salt	Red food colouring in powder form (fat-soluble)
90 g wheat flour	35 g cornflour
40 g cold melted butter	Also butter for greasing

BUTTERCREAM

500 ml milk	Seeds from 1 vanilla pod
100 g sugar	40 g cornflour
2 egg yolks	1 pinch of salt
500 g butter at room temperature

CREAM CHEESE FROSTING

250 g natural yoghurt	Seeds from 1 vanilla pod
Zest and juice of 1 untreated lime	100 g icing sugar
2 sachets of whipped cream stabilizer (8 g each)	500 g natural cream cheese

DECORATION

Blueberries, blackberries, raspberries and strawberries

PREPARATION

Preparation time: Approx. 2 hours

Resting time: At least 2 hours

1. Preheat the oven to 180°C top and bottom heat. Grease the two springform pans (26 cm and 18 cm) with butter and fold out the base and sides with baking parchment.

2. For the large cake base, beat the eggs, sugar, vanilla seeds, lemon zest, salt and food colouring in the mixing bowl of a food processor for about 10 minutes on the highest setting until a stable and fine-pored mixture has formed. Remove some of the mixture and mix with the butter and set aside briefly. Sift the flour with the starch, carefully fold into the foam mixture bit by bit with a dough scraper.

Finally, fold in the mixed butter. Pour the mixture into the prepared springform pan and bake in the oven for approx. 25-30 minutes.

In the meantime, prepare the small cake base in the same way. However, bake it for only 20-25 minutes.

Immediately after baking, turn the bases out onto a cake rack and open the springform pan to get an even height.

3. For the buttercream, boil the milk with the vanilla seeds. Stir the sugar with the cornflour, egg yolks and salt until the sugar has completely dissolved. Pour the boiled vanilla milk into the egg mixture, stirring constantly. Bring to the boil again, stirring constantly, until the mixture thickens. Pass the cream through a sieve into a bowl and cover the cream directly on the surface with cling film to prevent a skin from forming.

Leave to cool at room temperature. In the meantime, whip the butter using a food processor until it turns whitish. Then slowly beat in the cooled cream one tablespoonful at a time.

4. To make the cream cheese frosting, place the ingredients in a blender jar in the following order: Yoghurt, vanilla seeds, lime zest and juice, icing sugar, whipped cream stabilizer and cream cheese. Put the lid on, mix manually until smooth and pour into a bowl.

5. For the decoration, sort and wash the berries.

6. Cut the completely cooled sponge cakes in half horizontally twice, so that there are three even cake layers per sponge cake.

7. Using a palette or piping bag, spread the buttercream evenly over two of the large bases. Place the three bases on top of each other and press down. Spread the cream cheese frosting in the same way on the small cake layers.

8. Position the small cream cheese cake in the centre of the large buttercream cake and garnish all around with the berries. Chill the finished cake for about 2 hours.

Tip: The buttercream can also be made with a cooked vanilla pudding.