Red Velvet Cake with Lemon Cream Icing
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- Warmed whole milk | 100 ml
- Chocolate powder | 2.1/2 tablespoon
- Red gel food coloring | 1.1/2 tablespoon
- Eggs | 4 unit(s)
- Wheat flour | 1.1/2 cup
- Sugar | 1.1/4 cup
- Baking powder | 1/2 tablespoon
- White Vinegar | 1/2 teaspoon
Pour the heated milk into the pan along with the butter and mix.
Add the chocolate powder and stir over medium heat until the butter is completely melted.
Turn off the heat, add the dye, mix and set aside.
In the mixer, pour the eggs and sugar, and beat until doubled in volume.
Add the vinegar and beat for another 3 minutes.
Add the flour and yeast and mix well.
Add the coloring mixture little by little and stir more.
Pour the dough into a round shape and bake in a preheated oven at 180°C for 40 minutes.
Mix the juice of 2 lemons and the condensed milk and stir well, then pour over the already unmolded cake.
Ready now just serve yourself.
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