Dr. Oetker Red Velvet Cake
Dr. Oetker Red Velvet Cake
Dr. Oetker Red Velvet Cake
Description
Always wanted to make a red velvet cake? It's now easy with this mix from Dr. Oetker! Make the delicious soft and airy cake with a cream cheese topping, a touch of chocolate and the well-known red colour.
- This mix by Dr. Oetker for Red Velvet Cake is easy to make and can also be used to make red velvet cupcakes.
- Just add whipped cream, water, egg and MonChou
- Contents: 293g
Preparation: Process the ingredients at room temperature. Remove the baking tray from the oven and place the folded baking tin in the middle. Preheat the oven to 160°C (hot air oven 150°C). Using a mixer with a paddle attachment, carefully mix together 2 tablespoons of water, 100ml of whipped cream, 2 eggs and the cake mix in a bowl until smooth. Then mix the mixture for 3 minutes on the highest setting to a light batter. Divide the batter over the baking tin and place it with the baking tray in the middle of the oven. Bake the cake in 45 to 50 minutes. Then leave the red velvet cake to cool in the baking tin for at least 30 minutes. Next, cut the cardboard baking tin loose from the cake and cut the red velvet cake horizontally in half. Collect the crumbs and leave both halves to cool before decorating. Mix 100g MonChou until smooth with a mixer fitted with a paddle attachment. Add the topping mix and 150ml whipping cream and mix everything on the lowest setting for ½ minute until it becomes a thick mass. Then mix the mixture on the highest setting for 2 minutes until it becomes a light topping. Take the red velvet cake halves and spread 1/3 of the topping on the bottom half. Carefully place the top on the covered half and again cover the top with 1/3 of the topping. Also cover the sides of the cake with the last 1/3 of the topping. Smooth all sides with the topping. Finely crush the remaining crumbs using a sieve and decorate the top of the cake with the crumbs. Store the red velvet cake in the refrigerator until serving
Ingredients: sugar, wheat flour, starch (wheat), cocoa powder (skimmed), glucose syrup (dried), dextrose, raising agent: E500, E575, E450, emulsifier: E472a, E472b, egg white powder, colour: E172, milk powder (skimmed), thickener: E415, vegetable oil (palm kernel, palm), emulsifier: E471, starch (potato), milk protein, flavouring (vanilla), acid: E330.
For allergens, see ingredients in bold.
May contain traces of: gluten.
Specifications
- SKU1-50-112187
- BrandDr. Oetker
- ThemesRed Velvet Cake
- Weight280 g
- EAN8710466313522
- Instructions
Make sure the eggs are at room temperature. Remove the baking tray from the oven and preheat the oven to 160°C fan. Fold the baking tin and place it on the baking tray.
Place the cake mix, the eggs, 100ml whipping cream and 2 tablespoons of water in a bowl. Stir gently at first until you have a smooth mixture that no longer produces dust. Beat the mixture with a mixer on the highest setting for 3 minutes until light and airy. Divide the batter into the baking tin and do not move it afterwards. Wash the mixing bowl and beaters immediately with lukewarm water to prevent red residue. Place the baking tray in the centre of the oven and bake the cake for 45-50 minutes until done.
Insert a skewer into the centre of the cake. If it comes out clean, the cake is done. If not, bake for another 5 minutes.
Remove the cake from the oven and let it cool in the baking tin for at least 30 minutes. Then cut the cardboard baking tin away from the Red Velvet Cake. Slice the red velvet cake horizontally in half with a sharp serrated knife to create a top and bottom layer. Let both layers cool completely before decorating.
For the topping, place 100g MonChou in a bowl and mix until smooth using a mixer with beaters. Add the topping mix and the remaining whipping cream 150ml and mix again for half a minute on the lowest setting until thick. Then beat the topping for 2 minutes on the highest setting until light and fluffy.
Place the cooled top half on a cake rack and spread 1/3 of the topping over the bottom half. Place the top layer onto the covered bottom layer and spread 1/3 of the topping over the top. Finally cover the sides with the remaining 1/3. Smooth the topping on all sides using a large knife or the back of a spoon.
Decorate as desired and store in the refrigerator until serving.
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- EU RepresentativeDr. Oetker Nederland
Hardwareweg 8
3821BM Amersfoort NL. info@oetker.nl. www.oetker.nl
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