Red velvet cake

Sumber: http://eats.emedia.com.my/recipe.php?id=285

At a cooking class at Senses, Hilton Kuala Lumpur, Chef Chandra Arunasalam, the chef de Cuisine for Studio,showed how to make a Red velvet cake.

This lovely cake is furnished with pistachio chips and cream cheese frosting.

Ingredients Ingredients for cake 250g         sifted cake flour 1/2 tsp      salt 15g           cocoa powder 113g         unsalted butter (room  temperature) 300g         granulated white sugar 2               large eggs 1 tsp         vanilla extract 240ml of   buttermilk 2 tbsp       liquid red food colouring 1 tsp         white distilled vinegar 1 tsp         baking soda Ingredients (Pistachio Chips) 30g           pistachios 125g         pistachio puree Ingredients ( cream cheese frosting) 360ml        heavy whipping cream 227g          mascarpone cheese (room temperature) 227g          cream cheese (room temperature) 3/4 tsp       pure vanilla extract 115g          icing sugar

Method (cake) 1. Preheat the oven to 200C. 2. In a mixing bowl, sieve together the flour, salt and cocoa powder. Set aside. 3. In a mixing bowl, beat the butter until soft. 4, Add sugar and beat until light and fluffy. 5. Add the eggs, one at a time, beating well after each addition. 6. Scrape down the sides of the bowl. 7. Add the vanilla extract and beat until combined. 8. In a measuring cup, whisk the buttermilk with the red food colouring. 9. With the mixer on low speed, add one third of buttermilk and flour mixture. Repeat until        flour is used up, ending with the flour. 10. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and fold        into the cake batter immediately. 11. Quickly divide the batter and pour into two cake pans. 12. Smooth the top with the back of a spoon and bake in the preheated oven for        approximately 25-30 mins at 180C or till a toothpick inserted in the centre of the cakes       comes out clean. 13. Cool cakes on a wire rack for 10 minutes. 14. Place a wire rack on top of the cake and invert to remove from pan. 15. Once the cakes have completely cooled, wrap in plastic and keep in the freezer for at        least one hour. Meanwhile, you can prepare the frosting. Method (frosting) 1. Blend the cream cheese and mascarpone cheese until smooth. 2. Add the vanilla and icing sugar and mix till smooth. 3. Transfer the mixture to a large mixing bowl and using an electric mixer, whip until it      forms stiff peaks. 4. With a large spatula, gently but quickly fold a little whipped cream into the cream cheese     mixture to lighten it. 5. Fold in the remaining whipped cream, into two stages. If the frosting is not thick enough      to spread, cover and keep in the refrigerator until it is firm enough to spread. Method (Pistachio Chips) 1. Preheat oven to 180C. 2. Toast the pistachios for 10 minutes or until aromatic. 3. Grind to make a coarse powder. 4. Spread pistachio puree on the sheet of acetate to form a thin layer. 5. Dust with pistachio powder. 6. Transfer this to dehydrator tray and dehydrate at 60C for 12 hours or until crispy. 7. Break into random shards about 5cm square and keep in an air-tight container. Now you´re ready to assemble thecake and serve. 1. Break the red velvet cake in random shapes with your hands. 2. Spread some cream cheese on the cake. 3. On the rectangular plate, arrange the unevenly shaped cake, pistachio puree and      raspberries. 4. Decorate with a sprig of mint and a couple of pistachio chips and serve. From "Romantic dishes for two", New Straits Times.