Original red velvet cake

12 servings
4 hours 25 min

To begin with, we cook buttermilk, heating the milk, and then mixing it with lemon juice. Let the mixture stand for half an hour. We prepare dough and cake: - we sieve flour, cocoa powder, baking soda, salt and baking powder through a sieve 2-3 times, and then mix thoroughly with a whisk - in a separate dish we combine softened butter with sugar sand, lightly knead the oil with a spoon, and then beat the mixture with a mixer until fluffy. In the process, add vanilla extract, - break the egg into the oil-sugar mixture, beat everything well with a mixer again. We also do with the rest of the eggs, - we pour in vegetable oil and beat everything together again, - add dye to the buttermilk (it should be warm), interfere. We start to mix everything. We introduce a third of the dry mixture into the wet mixture, beat it. Then a third of buttermilk with dye, beat. We continue to introduce a dry mixture and buttermilk with a dye in turn, each time beating the future dough. We divide the finished dough into 2 parts and bake two cakes. In principle, the cake can be as much as you like - they can be baked separately or cut the finished cake longitudinally in half. Here you can already fantasize to your taste. But we must remember that the less dough in the form, the drier the cake will be. It is better to take a small shape - 18-22 cm in diameter. We line the form (you can use two at once) with parchment, pour half the dough into it and put it in the oven preheated to 180 degrees Celsius for half an hour. It may take more or less time - it all depends on the oven and the size of the shape. Readiness is easy to check with a toothpick or wooden stick. We insert it into the surface of the baking bark, remove it and inspect it. The corge will be ready when the toothpick (wand) remains dry and clean. Let the cakes cool a little right in the form (enough for 10 minutes), and then put it on the grill until it cools completely. After that, wrap each cake with cling film and put it in the refrigerator for 2 hours. We prepare the cream. Put softened butter in the bowl of the mixer, pour sugar powder, beat them together until fluffy. Add cheese and beat everything again to pomp. During the whipping process, pour in the vanilla extract. We collect cake. We take the corgi out of the refrigerator, cut it a little, leave the crumb to decorate. We lay the cakes on top of each other, rinse with cream. We make the layer of cream between the cakes higher - this will make the cake even tastier. We smear the cake with cream on top and sides, decorate the top of the cake and sides with crumbs. Everything is ready! R. S. Cream, if desired, can be prepared 2 times more - this cake has an abundance of cream only plus.