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🍰 Red Velvet Cake with Cream Cheese and Mirror Glaze

535 kcal · 30 min · 4 servings

Ingredients

• butter 225 g
• sugar 350 g
• eggs 2 pcs
• buttermilk 250 ml
• food coloring, red 2 tbsp
• wheat flour, Type 405 250 g
• cornstarch 25 g
• salt pinch
• cocoa powder 4 tbsp
• baking powder 2 tsp
• vanilla sugar 16 g
• powdered sugar 120 g
• cream cheese, plain 200 g
• Mirror Glaze, pink 1 pcs
• strawberries 50 g

Instructions

1. 1. Preheat your oven to 180 degrees Celsius with top and bottom heat.
2. 2. Line the bottom of a 26 cm springform pan with a piece of baking paper.
3. 3. Grease the sides of the pan with some fat.
4. 4. Put 125 g of soft butter and sugar into a large bowl.
5. 5. Beat the butter and sugar with a hand mixer until creamy.
6. 6. Add the eggs one by one and mix each egg well before adding the next one.
7. 7. Add the buttermilk and the red food coloring to the mixture.
8. 8. Mix everything well until the color is evenly distributed.
9. 9. Sift flour, starch, a pinch of salt, cocoa powder, and baking powder into the bowl.
10. 10. Stir the dry ingredients gently until a smooth batter forms.
11. 11. Pour the batter into the prepared springform pan.
12. 12. Bake the cake in the oven for 35 to 40 minutes.
13. 13. Let the cake cool down completely after baking.
14. 14. Put 100 g of soft butter, vanilla sugar, and 200 g of powdered sugar into a clean bowl.
15. 15. Beat these ingredients with the hand mixer until fluffy.
16. 16. Fold in the cream cheese portion into the butter cream.
17. 17. Keep the cream cool until you need it for spreading.
18. 18. Cut the cooled cake base horizontally into two equal halves.
19. 19. Spread the cream cheese cream on the bottom side of the lower cake layer.
20. 20. Place the upper cake layer on top.
21. 21. Spread the remaining cream over the entire outside of the cake.
22. 22. Put the cake in the freezer for about 2 hours.
23. 23. Heat water in a pot over medium heat, but do not let it boil.
24. 24. Warm the mirror glaze in its packaging for approx. 10 minutes in the hot water bath.
25. 25. Take the cake out of the freezer.
26. 26. Place the cake on a cake rack.
27. 27. Place the rack with the cake on a baking sheet to catch drips.
28. 28. Pour the warm mirror glaze evenly over the cake.
29. 29. Let the glaze set for about 10 minutes.
30. 30. Transfer the finished cake to a cake plate.
31. 31. Wash the strawberries and remove the green leaves.
32. 32. Halve the strawberries.
33. 33. Decorate the cake with the halved strawberries.
34. 34. Serve the Red Velvet Cake and enjoy!

Nutrition per serving

• kcal: 535
• Protein: 6 g · Fett/Fat: 24 g · Carbs: 77 g