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🍰 Red Velvet Layer Cup

409 kcal · 30 min · 4 servings

Red Velvet Layer Cup Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 210 degrees Celsius with top and bottom heat.
  2. 2. Line a baking tray with baking paper.
  3. 3. Place a cake ring as large as possible onto the tray.
  4. 4. Whisk the eggs, sugar, a pinch of salt, and one teaspoon of vanilla extract until white and creamy for ten minutes.
  5. 5. Add the vinegar and red food coloring to the egg mixture.
  6. 6. Sift the flour and cocoa powder over the mixture.
  7. 7. Gently fold in the dry ingredients until a smooth batter forms.
  8. 8. Pour the batter into the cake ring.
  9. 9. Smooth the surface with a spatula.
  10. 10. Bake the sponge cake in the preheated oven for eight to nine minutes.
  11. 11. Remove the sponge cake from the oven.
  12. 12. Carefully remove the cake ring.
  13. 13. Turn the sponge cake plate upside down onto a clean kitchen towel.
  14. 14. Peel off the baking paper.
  15. 15. Let the sponge cake cool down completely while covered.
  16. 16. Mix the cream cheese, quark, powdered sugar, and one teaspoon of vanilla extract until creamy.
  17. 17. Add the cream slowly.
  18. 18. Whip the cream stiffly using a stabilizer.
  19. 19. Cut circles out of the cooled sponge cake using a glass.
  20. 20. Ensure the circles fit well into your serving glasses.
  21. 21. Place one cake circle into each glass.
  22. 22. Fill the cream into a piping bag with a star nozzle.
  23. 23. Pipe a layer of cream onto the cake circles.
  24. 24. Decorate the cream with blueberries.
  25. 25. Place another cake circle on top.
  26. 26. Pipe the remaining cream on top.
  27. 27. Decorate the desserts with the remaining blueberries.
  28. 28. Grate white chocolate over the top.
  29. 29. Place the finished desserts in the refrigerator until serving.

Nutrition per serving