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Recipe of Velvet cake with Fondant
Recipe

Velvet cake with Fondant

40 min
45 min
Not so easy
2
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The stage of the 50's can not be ignored, my wife turned 52 and we continue adding, the reason was sensational and full of passion for a red velvet and enjoy it at night together.

Ingredients

12 servings
  • 2 1/2 cups of flour
  • 1/2 tablespoon of Salt
  • 2 spoonfuls of cocoa powder
  • 1 1/2 cups of sugar refined
  • 2 eggs
  • 115 grams of Butter at room temperature
  • 1 teaspoonful of vanilla
  • 2 teaspoons of Vegetable food coloring
  • 1 Cup of whipping cream
  • 1 teaspoonful of baking soda
  • 1 teaspoonful of White vinegar
  • fondant of marshmallow marbling
  • 4 1/2 cups of marshmallows to bain marie
  • 30 milliliters of Water
  • 2 1/2 cups of powder sugar

    Preparation

    Preheat oven to 170ºC. Grease and flour 16 x 26 mold. Sift flour, salt and cocoa in a bowl. Beat butter until fluff, add sugar and egg one by one while continuing to beat. Add vanilla. Mix coloring and whipping cream fresh out of the refrigerator. Mixer at low speed add to the mixture the flour and the cream with the alternating coloring (flour, cream, flour in three batches). Previously mix bicarbonate and vinegar and add until the end and mix very well.
    Marshmallow fondant: Melt marshmallows and water in a bain-marie. Allow to cool one or two minutes. Add glass sugar little by little. Knead slowly on table. Get a smooth, smooth paste. Refrigerator in plastic bag for one hour.
    Cover with some honey or water or marmalade the bread and cover with the fondant.

    PRESENTATION

    I think it is each person's creativity, I would love to see on a waxed paper with design according to the event.

    TIPS

    Refrigerate the bread at least 12 hours to manipulate later with the fondant. Watch out!! The fondant dries quickly always store in a plastic bag. The dye is in gel.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    941
    kcal
    47%
    Carbohydrates
    199
    g
    66%
    Proteins
    10.7
    g
    21%
    Lipids
    18.4
    g
    28%
    Fiber
    6.1
    g
    12%
    Sugar
    134
    g
    149%
    Cholesterol
    86.3
    mg
    29%
    Esha
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