Ingredients
Ingredients for cake
Ingredients (Pistachio Chips)
Ingredients ( cream cheese
frosting)
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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. |
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