Red velvet

Step 1

In a container add the colored gel to the buttermilk. The latter is a dairy product very common in America, but difficult to find in Italy. Alternatively, you can use a mixture of milk and yogurt combined in equal parts.
Separately whip the butter at room temperature with the sugar and the vanilla flavor. You can do this either by hand or with electric whips. In any case, I recommend working the mixture for a long time, making it forfeit enough air to make it very frothy.

Step 2

Add the eggs to the butter and sugar mixture. At this stage it would be advisable to combine one egg at a time, taking care to mix it well with the dough before adding the next one. Separately sift flour, cocoa and salt. At this point you can add the dry and liquid ingredients to the dough, proceeding alternately.

Step 3

At the end add the baking soda and vinegar to the center of the dough. As soon as you create the foam given by the reaction of the two ingredients, mix everything with the dough.

Step 4

Once the cake pan previously covered with the Peeling Spray has been filled, cook everything in a preheated oven at 180 ° C for 35 minutes and then continue at 160 ° C for another 15 minutes. At this point your Red Velvet should be ready, but remember that the cooking test will only be given by the toothpick!

Step 5

Cut your Red Velvet by making three disks of roughly the same thickness. Start the filling with the help of 1 sac à poche and put the cream as if it were a spiral. If you want you can fill the cake with a simple spatula. You can abound with the filling as long as you work in a cool place, otherwise the cheese will melt. Proceed alternating between the layers of red velvet and those of cheese cream

Step 6

Once the filling is finished, move on to the phase that I call the "grouting", that is the external covering of the cake. You have to be very thorough in this process if you want the coverage to be smooth. For this you will need a spatula and a lot of patience! The method consists of putting large amounts of cream on and around the cake and proceed by removing the excess cream, smoothing the edges and cleaning the spatula on the edge of the bowl where you put the cheese cream. If you don't clean the excess cream from the spatula every time you swipe, you won't get the desired result.

Step 7

With the pastry bag, make soft tufts of cheese cream on top of your cake. Give a touch of color with a pinch of crumbled Red Velvet and small hearts in Red Sugar Paste.