RED VELVET CRUNCH

RED VELVET CRUNCH

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A.M.D Sampath
Soraiya Mareena Dole

A true contender in the hospitality industry of the country, Cinnamon Grand Colombo is where senses are delighted and desires indulged. Represented by A.M.D Sampath & Soraiya Mareena Dole.

  • Sub Category Name
    Combo
    Desserts
  • Recipe Source Name
    Real High Tea 2014/15 Volume 1

Ingredients

Red Velvet cake
  • 100g butter
  • 100g sugar
  • 2 nos whole eggs
  • 100g A/P flour
  • 10g corn flour
  • 2g baking powder
  • 1 tsp vinegar
  • Red food colouring
  • Butter, for the pan
For Frosting
  • 125g cream cheese
  • 65g icing sugar
  • 125ml whipped cream
  • 1/2 tsp lime juice
  • 2g lemon zest
  • Pinch of salt
Strawberry and Pistachio Biscotti
  • 40g butter
  • 70g sugar
  • 115g A/P flour
  • 40g almond powder
  • 10g chopped pistachios
  • 2g baking powder
  • 2g baking soda
  • 1 tsp orange zest
  • 1 tsp vanilla essence
  • 10g dried fruits

Methods and Directions

Red Velvet cake
  • Preheat oven to 350°F. Butter the baking tray.
  • In a medium bowl, mix together flour and corn flour and set aside. In a large bowl, beat butter and sugar until light and fluffy. Add eggs, and red colouring; mix well. Add flour mixture to butter mixture, beating until well blended. Stir baking soda into vinegar and fold carefully into batter. Pour batter into prepared pans.
  • Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
For Frosting
  • In a mixing bowl, mix the cream cheese until smooth.
  • Mix the remaining ingredients with the whipped cream in a separate bowl.
  • Fold in the icing sugar and salt in to the whipped cream till it is incorporated thoroughly.
  • Finally fold in the cream cheese.
Strawberry and Pistachio Biscotti
  • Beat butter till light and fluffy.
  • Add sugar and mix until fully dissolved.
  • Mix all dry ingredients and fold in to the mixture.
  • Add the egg whites.
  • Vanilla to taste.
  • Bake 180°C for 45 minutes.
  • Slice to desired size and bake once more at 180°C for 10 minutes.

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