Enjoy this exquisite red velvet cake, very fluffy and with an intense red color, with a creamy cheesecake filling. Best of all, it has an incredible presentation with white chocolate shavings. It is spectacular!
3 packages cream cheese, (190 gc / u) For coverage
3/4 cups whipping cream, For coverage
1/2 cups icing sugar, For coverage
white chocolate, in shavings, to decorate
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, add the vanilla essence, Lala® whole milk, flour, cocoa, baking powder, salt, white vinegar and red vegetable coloring. Beat until integrated.
Pour over two previously floured and greased molds, bake for 25 min. Let cool and cut the top of the cake to even out if necessary. Crumble the cutout and set aside to decorate.
For the cheesecake, beat the cream cheese with the icing sugar, add the whipping cream, the vanilla essence and the gelatin in the form of thread.
On a cake sponge, pour the cheesecake and match with the help of a spatula. Place the other cake base on top and refrigerate for 2 hours or until set.
For the bitumen, beat the cream cheese with the whipping cream and the icing sugar.
Cover the cake with the bitumen and decorate around with the sponge cake sprouts and on top with white chocolate shavings.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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