Home made cake "Red Velvet" without eggs

A non-standard version of the famous dessert preparation. Even without eggs, the cakes bake well and rise. They go wonderfully with the most delicate cream of cream cheese, condensed milk and butter. The cake turns out to be very tasty and moderately moist. And if you let it stand for a few hours in the refrigerator, it will get even better.



Source

Cake ingredients

• Butter 1 slice
• Flour 1¹⁄₂ cup + for dusting the mold
• Milk 1 glass
• Lemon juice 1 tbsp. the spoon
• Cocoa powder 2 tbsp. spoons
• Vanillin 1 pinch
• Soda 1 tsp
• Salt ¹⁄₄ tsp
• Sugar 1 glass
• Vegetable oil ¹⁄₃ glass
• Red gel food coloring
  
  

Ingredients for the cream

• Butter 100 g
• Cream cheese 300 g
• Condensed milk 100-150 g
  
  

Ingredients for impregnation

• Sugar 2 tbsp. spoons
• Water 2 tbsp. spoons
  
  

Preparation

1. Line the bottom of a 20 cm diameter round baking dish with parchment paper. Grease the bottom and sides with butter and lightly dust with flour.

2 ․ Pour milk into a bowl, add lemon juice and stir. Leave on for 5-10 minutes, stir occasionally. The milk will begin to curdle, and clots will appear in it.

3 ․ Meanwhile, sift the flour, cocoa, vanillin, baking soda and salt into another bowl and mix well.
Sift the flour mixture again to make the cakes more fluffy.

1. Add sugar, vegetable oil and food coloring to the milk and beat well to dissolve the sugar as much as possible.
   So much dye is needed to make the mass bright red.

2. Make a depression in the middle of the flour mixture and pour in the milk mass. Stir until smooth, but do not beat the dough too hard, otherwise the cakes may be heavy. If there is not enough dye, add a little more at this stage.

6 ․ Pour the dough into prepared pan and shake gently.

7 ․ Bake 35–40 minutes in an oven preheated to 180 ° C.

1. Remove the mold from the oven and remove the cake after a while. Cool it completely. Can be refrigerated for several hours.

2. When you're ready to harvest the cake, prepare the cream. To do this, beat the softened butter with a mixer with cheese into a homogeneous mass.

3. Then pour in the condensed milk and beat again. The cream should be smooth and smooth.
   It is better to add condensed milk a little and adjust the sweetness of the cream to your taste.

4. Cut off the top of the cake evenly and set it aside. This is needed for decoration.

5. Cut the rest in half lengthwise so that you get two identical cakes.

6. For impregnation, completely dissolve the sugar in water and coat each cake with this syrup.

7. Grease one cake with some of the cream. Put the second cake on top and also spread with cream. Try to keep these layers the same. Lubricate the sides of the cake with cream.

8. Chop the cut off in a blender. If not, rub it into crumbs with your hands. Sprinkle the crumb over the top or along the edge to form a ring.
   
   

Bon Appetit!