Velvet 😋


125 gr. of Nantequilla
275 gr. of sugar
2 eggs
280 gr. of pastry flour (or sifted common flour).
15 gr. Cocoa powder
1 cdta. baking powder
1 cdta. sodium bicarbonate
¼ cdta. of salt
240 gr. Of milk serum (or milk cream, but not the one used in desserts)
2 tbsp. of red dye
1 cdta. of white vinegar
1 cdta. vanilla extract

Preparation mode:

1 – Preheat the oven to 170 ºC.
2 – Shake and reserve in a bowl the flour, cocoa powder, baking powder, bicarbonate and salt.
3 – Mix milk or milk cream (but not the pastry), with the red dye, vanilla extract, vinegar and reserve.
4 – Beat the butter with the sugar until it has bleached and get a spongy mixture.
5 – Add the eggs, one by one (do not add the next until the previous one is fully incorporated). Continue beating 1 minute after each egg.
6 – Add to this mixture the dry ingredients that we had reserved in three times and the liquids twice, starting and ending with the dry ones.
7 – The mixture is taken to the previously greased mold.
8 – Bake for 25-30 minutes, or until inserting a stick is clean.
9 – Let the molds cool on a grid for about 15 minutes.
10 – After this time, take out the mold cake and let it cool for at least 45 minutes.
11 – When it is totally cold, wrap on film paper and let it stand in the fridge during the night.
12 – The next day, the flavor and texture of the cake will be more settled.
13 – They can also present them in individual molds, using circular cutters and filled with a cream cheese fhosting.
14 – For Frosting, bat 50 gr. of butter at room temperature with 300 gr. of icing sugar until they are well combined. Then add 125 gr. of cold cream cheese and hit until you see less see less

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