Enjoy this exquisite, fluffy red velvet cake with an intense red color and a creamy cheesecake filling. The best part is that it has an amazing presentation with white chocolate shavings. It's spectacular!
2 envelopes unflavored gelatin powder, (7 g each) (previously hydrated and melted)
3 packages cream cheese, (190 g each) For the frosting
3/4 cups whipping cream, For the frosting
1/2 cups icing sugar, For the frosting
white chocolate, in shavings, for decoration
Preparation
2h 40 mins
25 mins
Low
Preheat the oven to 180° C.
Beat the butter with the sugar until creamy, add the eggs one by one, then add the vanilla extract, Lala® whole milk, flour, cocoa, baking powder, salt, white vinegar, and red vegetable coloring. Beat until combined.
Pour into two previously greased and floured pans, bake for 25 minutes. Let cool and trim the top of the cake to level it if necessary. Crumble the trimmings and set aside for decoration.
For the cheesecake, beat the cream cheese with the powdered sugar, add the whipping cream, vanilla extract, and gelatin in a thin stream.
On top of one cake layer, pour the cheesecake and smooth it out with a spatula. Place the other cake layer on top and refrigerate for 2 hours or until set.
For the frosting, beat the cream cheese with the whipping cream and powdered sugar.
Cover the cake with the frosting and decorate around with the cake crumbs and on top with white chocolate shavings.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?