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Melissa Veytia

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Red Velvet Cake with Cheesecake

2h 40 mins
25 mins
Low
4.25
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790
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Enjoy this exquisite red velvet cake very spongy and with an intense red color, with a creamy cheesecake filling. Best of all, it has an amazing presentation with white chocolate chips. It is spectacular!
Learn more about Melissa Veytia

Ingredients

12 portions
  • 1 cup butter, For the sponge cake (125 grams)
  • 1/2 cups sugar, For the sponge cake
  • 2 eggs, For the sponge cake
  • 1 teaspoon liquid vanilla, For the sponge cake
  • 1 cup LALA® milk, For the sponge cake
  • 2 1/4 cups flour, For the sponge cake
  • 1/4 cups cocoa, For the sponge cake
  • 1 teaspoon baking soda, For the sponge cake
  • 1 teaspoon salt, For the sponge cake
  • 1 tablespoon white vinegar, For the sponge cake
  • enough Red food dye, For the sponge cake
  • 2 sticks cream cheese, 190g each
  • 1/2 cups powdered sugar
  • 1 cup whipping cream
  • 1 teaspoon liquid vanilla
  • 2 envelopes gelatin, (7 gc / u) (previously hydrated and melted)
  • 3 packages cream cheese, (190 gc / u) For coverage
  • 3/4 cups whipping cream, For coverage
  • 1/2 cups powdered sugar, For coverage
  • to taste White chocolate, in chips, to decorate

Preparation

Preheat the oven to 180 ° C.
Beat the butter with the sugar until it is accreted, add the eggs one by one, add the vanilla essence, the whole milk Lala®, the flour, the cocoa, the baking powder, the salt, the white vinegar and the red vegetable coloring. Beat until integrate.
Pour over two previously floured and greased molds, bake at 25 min. Let cool and cut the top of the cake to be paired if necessary. Crumble the trim and reserve to decorate.
For the cheesecake, beat the cream cheese with the icing sugar, add the whipping cream, the vanilla essence and the greenery in the form of string.
On a cake cake, pour the cheesecake and mix with the help of a spatula. Place the other biscuit 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 sponge cake and top with white chocolate chips.

PRESENTATION

Decorate with cake moronitas and white chocolate shavings.

TIPS

You can replace the cocoa with bitter chocolate.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (16)
Nataly Bermudez
27/09/2019 15:31:32
Buenísimo
Angel Jeffery Trujillo
30/07/2019 15:17:36
Una pregunta la mezcla es para los dos o tengo q repetir la para hacer 2?
Jimmy Loaiza
06/07/2019 22:14:39
Lo prepare y me estaba quedando apelmasado. Tuve q ponerle más leche, batir x 3 minutos la mantequilla con el azúcar (la cual le puse azúcar morena para hacerlo más jugoso) y luego completar con dos minutos más los huevos (más de 5 minutos no Xq después se corta la mantequilla). La receta m salió bien y exquisita. El toque de sal y vinagre no lo hicieron empalagoso. En fin buena receta pero mal especificado los tiempos y las soluciones para cada inconveniente. Saludos
Erika Villanueva
08/04/2019 13:58:58
Seguí la receta al pie de la letra y quedó apelmazado. No recomiendo que echen a perder sus ingredientes con esta receta.
Damarys Alcala
06/04/2019 20:48:00
se ve espectacular y muy delicioso
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