There are many legends that run around the Red Velvet Cake, one of the most popular American cakes.
I think his real story begins with the great American depression of the end 800.
It seems that John Adams, in 1888 he opened a company to extract and food coloring.
With the Depression, its products began to have less market and had the brilliant idea of developing a promotion sale of innovative for its time.
In those years some cakes took a slightly red colored, due to the chemical reaction of some ingredients used: cocoa and the acidity of other products.
Adams decided to create the red cake that had ever been made and had distributed more drugstores possible, billboards with the image of the pie. The main ingredients to make the cake were only the red coloring and vanilla extract. To those who had bought them would have been given the secret recipe, thus enticing customers to spend anything extra to buy its products.
So he managed to overcome the difficult years and the Red Velvet Cake became increasingly popular.
Today the reference recipe comes from the Magnolia Bakery in New York.
Red Velvet Cake
For the base
440 g flour 00
170 g butter (at room temperature)
3 eggs (room temperature)
450 g sugar
6 teaspoons red food coloring liquid
16 g unsweetened cocoa powder
6 g vanilla extract
9 g salt
370 g white natural yogurt (or buttermilk)
7 g apple vinegar
7 g bicarbonate
For the cream:
50 g flour 00
500 g whole milk
450 g butter (at room temperature)
400g castor sugar
9 g vanilla extract
for the base mount planetary softened butter with 225 grams of sugar until it will be nice fluffy.
Add the eggs, one at a time, alternating with the remaining sugar
Add the sifted cocoa, coloring and vanilla while continuing to mount.
Dissolve the salt into the buttermilk or yoghurt
In a bowl mix apple vinegar and baking soda
Stir in butter based, alternately, the flour, buttermilk with salt and vinegar with baking soda.
Spread the mixture evenly into three cake tins from 24 cm diameter butter and flour
Bake in oven preheated to 180 ° C for about 25-30 minutes (check the area with a toothpick).
Remove from oven, let cool and remove from the molds.
For the vanilla cream dissolve the flour in cold milk inside a saucepan stirring with a whisk.
Put on low heat and simmer for 10 minutes stirring constantly.
Cream butter and sugar until it is very fluffy.
Add vanilla and continue beating.
Combine the cream and flour at room temperature.
Parry disks and put the first on a hard cake.
Make a first layer of cream. Continue with the other disks.
Completely cover the cake with cream and smooth it with precision.
Leave it covered in the refrigerator until serving.
With pleasure I’am publishing today a recipe of a dear friend (Sandra Baronchelli).
It was a long time that I noticed her healthy recipes
Today when I saw her vegan quiche with potatoes and cabbage, I asked for permission to publish it in pescenudo.it
Sandra has promptly sent me her recipe and so, after a few hours from having his baked pie, the recipe is available to everyone who will try to imitate it.
180 g 0 soft wheat flour milled stone,
70 g Buckwheat flour
100 ml water
35 ml extra virgin olive oil
½ teaspoon baking soda
1 dash white wine
1 teaspoon coarse wholemeal Cervia salt freshly ground
3 medium potatoes
vegetable cream and 2 eggs (for a vegan version)
For the stuffing:
In a pan simmer 10 min cabbage coarsely chopped with a little ‘extra virgin olive oil, a dash of vinegar, a little water and salt to taste.
In another pot same procedure for potatoes sliced, (not cook them too much because then they’re going in the oven).
For the base:
Mix the flour milled wheat stone, Buckwheat flour, water, olive oil, baking soda, a dash of white wine and the big wheel Cervia salt freshly ground.
Making the dough rest for half an hour in the refrigerator.
With a rolling pin, roll out the dough. Lay it on a sheet of paper from the oven and with the wheel to cut a 32 cm diameter disc about. Lift the baking paper and place it on the cake of 26 cm in diameter. Adhere the base to the edges and prick with a fork.
Stuffed with potato and cabbage filling. For those who want more traditional you can add vegetable cream or if you want to make vegetarian 2 eggs.
Close the edges of the dough slightly inside.
Bake in a preheated oven at 200ºC for 30 minutes.
Let cool, unmold and serve.
Sandra: “for the success of each dish is important that the products are good, healthy and natural, in that flour, oil … must be purchased directly from producers or from trusted suppliers!”
The quiche or vegetable pie is ideal as a snack or appetizer. The recipe is simple and quick to prepare and can be customized to fantasy.
Ingredients for one 24 cm cake tin:
1 box of puff pastry (you can even do it becomes more challenging) or pie crust 250 g vegetables (can be fine broccoli, zucchini, onion, leeks, ….)
3 dl cream or milk 50 g Parmesan or other cheese
pepper and spices to taste
Line a baking pan of 24 cm in diameter with the dough, making it adhere to the walls and pierce it with a fork.
Wash vegetables. In this case, we have used broccoli, cut and steamed; for other vegetables like zucchini, onion … after being sliced thinly, you have to toss in a pan with a little oil, (the onion the better way is to braise it on low heat).
In a bowl, beat the eggs with the cream, grated cheese, salt and spices, then add the vegetables.
Pour into the pan, cut the excess dough and bake in the oven at 210ºC for about 20 minutes.
Allow to cool and serve.
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