Ingredients
| Base (21 cm diameter) |
|
150 g Nomix gluten-free flour (you can replace 30 g |
| Curd cheese creme: |
| 1 package (250g) whole fat curd cheese and 1 package soft ca. 80-100 g powdered sugar or some sour cream Nomina porridge for potential thickening (rice) lemon peel |
How to prepare
The red velvet cake is the hot item of the gastro world right now. It is impossible to say that there is only one recipe. We do not need to worry about searching for the right one though. Ours is gluten-free. The cake is called red because of the chemical reaction taking place inside it between the sour ingredients and the cocoa which should make the cocoa turn red. The reaction definitely takes place, but it is not strong enough to make the cake as red as you may see in the internet images. If you are not satisfied with just a hint of red, we recommend a quality red food colouring. Definitely try the cake. It is fantastic.
Use your food processor to beat the eggs, sugar and oil until foamy. Mix the flours, sifted cocoa and baking powder adding them into the foam alternating with the buttermilk. The result will be a smooth dough, and you will pour in the vinegar. You will see the cocoa quickly turn reddish in the substance (but it is not truly red). If you miss the red colour, this is the time to add a gel food colouring for example.
Pour the substance into the prepared and dusted cake form (you can also place baking paper in it). Level the cake surface by tapping the table surface with the form and place the form into an oven preheated at 150 °C. After 20 minutes, increase the temperature by about 15 °C. After 20 more minutes, you can start protecting the cake surface with baking paper. The total time of baking will be about 60 minutes. When baked, let the cake base cool off and only then cut through it 1-2 times. You can also crop the cake surface a little.
Prepare the creme in advance by mixing the curd cheese with sugar, lemon peel and alternatively, smoothen it by the sour cream. If the curd cheese is too thin, thicken it using NOMINA porridge. Choose the amount of sugar to you liking, but be careful, the creme should be sourish not sweet. Apply the creme on the inside of the cake base or all over the base if you wish. Use your imagination to decorate the cake. It is a good idea to prepare the cake a day in advance and store it in cold to let it mature.
Our tip:
You can bake the dough in muffin trays as cupcakes, then drill holes into the baked muffins and fill them with the creme using a pastry bag. You will use the same tool to create the white creamy head on top.
If you prefer, you can replace the light curd cheese creme with a different one that you enjoy.
