Brazil

Warmed whole milk

Chocolate powder

Red gel food coloring

Eggs

Wheat flour

Sugar

Baking powder

White Vinegar

Red Velvet Cake with Lemon Cream Icing

MASSA:
Despeje o leite aquecido na panela junto com a manteiga e mistura.

Adicione o chocolate em pó e mexa em fogo médio até a manteiga derreter por completo.
Desligue o fogo, coloque o corante, misture e reserve. 

Na batedeira despeje os ovos e o açúcar, e bata até dobrar o volume. 

Acrescente o vinagre e bata por mais 3 minutos. 

Adicione a farinha o fermento e misture bem.  

Adione a mistura com o corante aos poucos e mexa mais. 

Despeja a massa numa forma redonda e leve ao forno preaquecido em 180°C  por 40 minutos. 



PASTA:
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.



COBERTURA: 
Misture o suco de 2 limões e o leite condensado e mexa bem, depois despege em cima do bolo já desenformado . 

Pronto agora é só se servir . 

ROOF:
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.

Red Velvet Cake with Lemon Cream Icing

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