Red Velvet Cake with Cream Cheese Frosting
Servings
30 Servings
Ingredients
- 12 eggs
- 1 cup + 2 tablespoons rasberry syrup
- 2 cups sugar
- 2 ¾ + 2 tablespoons flour
- 1 ½ cups oil
- 1 tablespoon baking powder
- 2 cups pastry cream
- 1 ¾ cups cream cheese
- 1 ¼ cups powdered sugar
- ⅔ tablespoon gelatin
- 2 vanilla beans
- 2 cups whipped cream
- Optional: wild berries or flowers for decoration
Instructions
- Preheat oven to 350°F. Grease a 12-inch baking tray or line with parchment paper. (Can also use cupcake molds)
- Whip together the sugar and the eggs. Fold in the raspberry syrup, then add baking powder and oil.
- Transfer to baking tray. Bake 30-40 minutes. Remove and cool.
- To prepare Cream Cheese Frosting: Mix ⅔ of the pastry cream in a mixer with the cream cheese and powdered sugar.
- Heat the rest of the pastry cream, and add to the gelatin while still hot. Slowly add the mixture to the other ingredients. Mix and fold in whipped cream.
- Once the cake is cool, slice in ½ (width) and frost with 1/3 of the frosting over ½ of the cake. Chill in fridge 30 minutes.
- Layer the other ½ on top, then frost remainder of cake. After top frosting layer, decorate with wild berries or flowers.
I’ve made this a few times, with a lot of success.
I use a raspberry puree that’s intended for drinks. I’ve also tried pureeing frozen raspberries and it works too.
I combine the egg yolks, raspberry puree, cake flour, and baking powder and mix until smooth. Separately, I whip the egg whites and sugar until stiff.
Then fold all the ingredients together and bake in a sheet pan at 350 degrees with convection. It takes about 25-28 mins. It is a lovely, moist and light cake, If you want, you can cut it into four layers (as in the picture), but for everyday dessert I usually leave it as one or two layers.
I don’t make the frosting in the description, but rather whip cream cheese, whipped cream and sugar together, which makes a light cream cheese frosting. If you want to keep it parve, the cake is sweet enough to be eaten without an icing, or you can serve it with dairy-free whipped topping.
The longer it is the freezer the more it will deteriorate. It won’t be bad, but it’s a lot of work and I want you to enjoy it as its best.
Tamar Genger
Executive Editor
JoyofKosher.com
561-908-1310
To me this is not considered a lot of work. When you’ve made egg claires from scratch now that’s a pain making the cookie part. Or making croissant also from scratch with butter.
Sorry for all the questions I’m trying to learn. How or what or deteriorates. Because egg claire minus the chocolate top stays air tight for a month make it day or two before Rosh Hashanah and finish eating by Simchat Torah. Croissants I make for tisha biv and finish after yom Kippur. Cheese danish I’ve frozen yes tastes slight watery when defrost but I heat oven to 350 when it reaches I turn off then put danish in for 5-8 min.
Clearly you have more baking experience than me, I generally do
more patchke when it comes to cooking and stick to bundt cakes and
cookies. While a cake like this will be fine in the freezer, just overall
the quality lessens over time, I don’t really know more than that, but the
better you pack it up and seal it the better it will be.
Oh my god that’s a biggie on the gelatin.
Why would it only be able to be frozen a few days. I’d think once frozen maybe a month or two not more because of the cheese.
Thanks, forgot to ask can I freeze this cake after assembing before decorating(if at all)? Thinking of making as soon as weather cools a little for yom yov and dividing among my children.
After I wrote this I thought 2/3 cup gelatin is way too much, it should be 2/3 tablespoon.
For freezing, I am waiting to hear back, but you should be able to freeze the cake just not for to long, maybe just a few days.
Ok, so I am going to do my best to answer and I hope in exchange you make the cake and let us know how it comes out.
1. You actually have to make pastry cream. It is basically a custard. I see we only have a recipe on our site for a non-dairy pastry cream see that here http://www.joyofkosher.com/recipes/cinnamon-pastry-cream/ – feel free to use it without the cinnamon and use butter and whole milk if you want to make it dairy.
2. Yes unflavored gelatin, 3.4 ounces is what you need.
3. About 14 ounces of cream cheese
Ok, good luck, it is a lot of work, but should be worth it.
Hi have a few questions:
1- What is pastry cream and where in brooklyn can I buy it?
2 – 2/3 cups gelatin how many ounces is that and I’m presuming that’s unflavored?
3 – cream cheese that’s brick or whip and whats that in ounces?