recipe

Red Velvet Cake

I’ve always loved the way this cake looks.

I guess there are many people like me – the color combination is just mesmerizing and so genial.

When you look at it, it truly seems velvety.

And abundant in flavors.

It’s like from another galaxy or something.

These days I really couldn’t help it, I simply needed it in my life.

So this is what I did, dear friends, and I ENJOYED it …

These are the ingredients.

1. First I prepared this flour mixture.

It consists of the flour, salt and cocoa powder.

2. Then, in another bowl I mixed the buttermilk and the food coloring.

(There are many brands of food coloring – please, read the instructions on the package you’ve bought and try to give your final batter some stronger red color.)

3. In the bowl of your electric mixer, mix the butter and the sugar until light and fluffy (about 2 minutes).

4. Then add the eggs – one at a time – beating well after each addition.

5. Add the vanilla and mix.

6. With the mixer on low speed, alternately add the flour mixture and the colored buttermilk, in three additions – beginning and ending with the flour mixture.

7. In a small cup combine the vinegar and baking soda.

Allow the mixture to fizz and then quickly fold into the cake batter.

8. Butter a 9-inch (23 cm) springform pan (or two) and line the bottom of the pan with parchment paper.

9. Fill the prepared pan with about 2 cups (500 ml) of the finished batter (there should be about 8 cups of the finished batter altogether and we are going to make 4 layers).

10. Bake at 350 F (175 C) for about 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.

11. Meanwhile, we can prepare the frosting.

In the bowl of your electric mixer, process the cream cheese, vanilla and confectioners’ sugar until smooth.

Then, in a separate bowl, with you hand mixer, whip the cream until stiff peaks form.

With a large spatula, gently fold these two mixtures together and place in the refrigerator for about an hour or until firm enough to spread.

12. When the first layer has baked, remove it from the oven and place it (still in the pan) on the wire rack for about 10 minutes.

Then remove the cake from the pan, transfer onto a plate and let cool completely.

13. Wash the springform pan, butter it, line the bottom with parchment paper again, fill it with another 2 cups (500 ml) of the batter and bake.

14. Repeat until you have baked all four layers.

15. When your cake layers have cooled completely place one cake layer on a serving platter.

Spread the cake layer with the layer of frosting.

16. Place another cake layer on top of the frosting and…

… continue to frost and stack the cake layers.

17. Frost the top and sides of the cake.

You can also garnish your cake with sweetened or unsweetened coconut.

And most importantly – enjoy, dear friends.

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New York Cheesecake

I love cheesecake.

I know, I know, I love too many things but it just happens to be so…

Yogurt, milk-shakes, cheesecakes – that all makes my world go round.

A few months ago I prepared this delicious Grated Cheesecake and I received some very positive feedback. So I think it’s the highest time to add a new piece into the cheesecake collection.

New York Cheesecake – I’d never had that one before.

After I tasted it, I have this to say:

If New York had nothing else to offer but this cheesecake it would be worth visiting for this piece of sweet pleasure alone.

And you know what?

Let’s prepare it at home – that will be fun!

These are our ingredients.

(Do you like the recipe card? I hope you do – then the four zillion hours I spent making it hasn’t been lost.)

1. In a food processor process whole cookies (waffles) until they are crumbs.

Yes, that is my food processor you are looking at right now – I’m very much into the prehistorical style of cooking.

2. Pour the crumbs into a medium bowl.

3. Add the sugar (1/4 cup – 50 grams).

4. In a small pot, melt the butter over medium-low heat.

5. Pour the butter into the bowl …

6. … and combine all the ingredients.

7. Now grease or spray a 9 inch (23 cm) springform pan.

8. Fill the pan with the crumbly mixture.

9. Using a measuring cup press the mixture over the bottom …

… and about 1 inch (2.5 cm) up the sides of the springform pan.

10. Cover and refrigerate while you make the filling.

11. In the bowl of your electric mixer place the cream cheese, sugar (1 cup – 200 grams) and flour.

12. Beat on medium speed until smooth (about 1 minute).

13. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.

14. Scrape down the sides of the bowl as you go.

15. Add the whipping cream, lemon zest and the vanilla extract and beat until incorporated (about 1 minute).

16. Remove the crust from the fridge and pour in the filling.

17. Place the cheesecake pan on a larger baking pan and place in the oven.

18. Bake at 350 F (177 C) for 15 minutes. Then reduce the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly.

19. Remove from the oven and place on a wire rack.

(There was a storm going on behind the window as I was taking this picture – so I was struggling, struggling with the light.)

20. I also ran a knife around the inside edge of the pan to loosen the cheesecake (this procedure helps prevent the surface from cracking as it cools).

21. In a medium bowl mix the sour cream, sugar (2 tablespoons – 30 grams) and the vanilla.

22. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.

23. Remove from the oven and let cool (this cheesecake tastes best after being refrigerated for about 12 hours).

I garnished the top of the cake with some canned strawberries and strawberry sauce and ate it in about three microseconds.

Enjoy, dear friends, it’s a very nice experience.

(This lovely recipe was adapted from Joyofbaking.com.)

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