Deconstructed Red Velvet Cake

Name: Deconstructed Red Velvet Cake
Ingredients: 178 g (1 cup) vegetable shortening; 3 large eggs; 3 g (1 tsp) cocoa powder; 56 g (¼ cup) red food color; 411 g (4¼ cups) cake flour; 5 g (1 tsp) salt; 224 g (1 cup) buttermilk; 4 g (1 tsp) vanilla extract; 5½ g (1 tsp) baking soda; 4 g (1 tsp) vinegar; 224 g (1 cup) unsalted butter, softened; 560 g (4⅔ cups) confectioner’s sugar; A few drops of pure vanilla extract; 280 g (1 cup and 2½ Tbsp) cream cheese; 500 g (2 cups) raspberry puree; 5 g (1 Tbsp) agar agar; 56 g (¼ cup) water; 100 g (⅓ cup and 2 Tbsp) granulated sugar; 100 g (¼ cup) glucose syrup; 56 g (¼ cup) cocoa paste

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Red Velvet Cake

178 g (1 cup) vegetable shortening
3 large eggs

Cake
Vegetarian

Method

Red Velvet Cake

Preheat oven to 162°C (325°F). Cream together shortening, eggs and sugar in a stand mixer fitted with a paddle attachment until smooth. In a small bowl, combine cocoa and food color and add to shortening mixture. Sift flour and salt