x
Melissa

Melissa Veytia

ImagenReceta
3 Photos
x
Select File


Validate Cancel
3

Red Velvet Cake with Cheesecake

2 h 40 min
25 min
Easy
4.38
|
440
Favorites
Collections
Glider
Super List
Upload a picture
To print
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 servings
  • 1 Cup of Butter For the sponge cake (125 grams)
  • 1/2 Cup of sugar For the sponge cake
  • 2 pieces of egg For the sponge cake
  • 1 teaspoonful of vanilla For the sponge cake
  • 1 Cup of LALA® milk For the sponge cake
  • 2 1/4 cups of flour For the sponge cake
  • 1/4 of Cup of cocoa For the sponge cake
  • 1 teaspoonful of baking powder For the sponge cake
  • 1 teaspoonful of Salt For the sponge cake
  • 1 tablespoon of White vinegar For the sponge cake
  • enough of Red food dye For the sponge cake
  • 2 sticks of cream cheese 190g each
  • 1/2 Cup of powder sugar
  • 1 Cup of whipping cream
  • 1 teaspoonful of vanilla
  • 2 envelopes of unflavored gelatin (7 gc / u) (previously hydrated and melted)
  • 3 packages of cream cheese (190 gc / u) For coverage
  • 3/4 of Cup of whipping cream For coverage
  • 1/2 Cup of powder sugar For coverage
  • to taste of 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.

    Did you cook this recipe?

    Print recipe for:

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    565
    kcal
    28%
    Carbohydrates
    70.0
    g
    23%
    Proteins
    8.8
    g
    18%
    Lipids
    32.0
    g
    49%
    Fiber
    6.7
    g
    13%
    Sugar
    31.9
    g
    35%
    Cholesterol
    94.3
    mg
    31%
    Esha
    Rate this tip
    Ratings (13)
    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
    Angeles Lichita
    13/01/2019 21:19:00
    Muy buenas recetas
    Bety Perez
    10/01/2019 08:48:42
    El mío también quedó apelmasado no es la cantidad de huevos lo que le afecta. Por favor ponga bien la receta. Es muy poco huevo y eso hace a que no esponje
    370311153529295
    29/12/2018 12:32:14
    Sus recetas me salvan de aprietos en la cocina y con mi familia gracuas
    see more

    Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

    Submit
    SUGGESTED RECIPES
    ADVERTISING
    ADVERTISING
    ADVERTISING