Red Velvet Cake with Frosted Cranberries



INGREDIENTS

Frosted cranberries

1 egg white

55 g (1/2 cup) fresh cranberries

Sugar, for coating

Cake

340 g (2 1/4 cups) unbleached all-purpose flour

30 mL (2 tablespoons) cocoa powder, sifted

10 mL (2 tsp.) baking powder

2.5 mL (1/2 teaspoon) baking soda

1 mL (1/4 teaspoon) salt

250 mL (1 cup) buttermilk

60 mL (1/4 cup) coffee, hot

45 mL (3 tbsp.) red liquid food colouring

10 mL (2 tsp.) white vinegar

10 mL (2 tsp.) vanilla extract

2 eggs

315 g (1 1/2 cups) sugar

180 mL (3/4 cup) vegetable oil

Cream cheese whipped cream

115 g (4 oz) cream cheese, softened

55 g (1/4 cup) sugar

1 vanilla bean, split in 2 and scraped

180 mL (3/4 cup) 35% cream

Cream cheese frosting

170 g (6 oz) cream cheese, softened

30 mL (2 tbsp.) unsalted butter, softened

260 g (2 cups) powdered sugar

PREPARATION

Frosted cranberries

In a bowl, lightly whisk the egg white. In another bowl, place sugar.

Using a small brush, brush the cranberries, one at a time, with egg white, taking care to remove the excess. Roll in sugar to coat, then place on a parchment-lined baking sheet.

Let dry for 12 hours at room temperature in a dry place. Once frosted, cranberries can be stored for a few days in an airtight container at room temperature.

Cake

Place the rack in the middle of the oven. Preheat oven to 180°C (350°F). Butter the sides of two 20-cm (8-inch) diameter springform pans and line the bottom with parchment paper.

In a bowl, combine flour, cocoa, baking powder, baking soda and salt. Set aside.

In another bowl, combine buttermilk, coffee, food coloring, vinegar and vanilla.

In a third bowl, beat eggs with sugar with an electric mixer for 2 minutes. Whisk in oil in a stream. With the mixer on low speed, add the dry ingredients alternately with the butter milk mixture and beat until the mixture is smooth. Spoon batter into pans.

Bake for 40 minutes or until toothpick inserted in center comes out clean. Let cool on a rack. Turn out and let cool completely.

Cut and remove the top of the cooled cakes to make them flat. Using your fingers, finely crumble the cake shells and spread the crumbs on a cookie sheet lined with a silicone mat or parchment paper.

Bake for 15 minutes. Let cool completely. In a food processor, process crumbs into breadcrumbs. Set aside.

Cream cheese whipped cream

In a bowl, whip cream cheese with sugar and vanilla seeds until sugar is dissolved.

Gradually add the cream and whip until soft peaks form. It is important not to over-whip the cream, as it may become grainy. Set aside.

Cream cheese frosting

In a bowl, cream the cream cheese with the butter with an electric mixer. On low speed, gradually add powdered sugar until smooth and creamy. Set aside.

Assembly

Cut each cake in half horizontally to obtain 4 slices.

Top three slices of cake with cream cheese whipped cream and place on top. Add fourth slice and cover entire cake with cream cheese frosting.

Form a circular band with cake crumbs on top. Garnish with frosted cranberries.

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