For more than 100 years, Dr. Oetker known in your kitchen. From basic baking with baking ingredients to handy baking mixes and delicious desserts. Dr. Oetker red velvet cake is a soft and airy cake with a hint of cocoa in a beautiful red color. The creamy cream cheese topping based on monchou or dairy spread completes this treat. Easy to prepare with the supplied baking tin. Dr. Oetker offers fun for everyone!
Usage
To serve: DECORATE (5 MINUTES): • Place the cooled top half on a cake rack and brush the bottom half with 1/3 of the topping. • Now place the top on the coated bottom half and also cover the top with 1/3 of the topping. Finally, consider the side with 1/3 of the topping. Smooth the topping on all sides with a large knife or the rounded side of a spoon. • Finely rub the saved crumbs through a sieve. For a robust effect you can choose to keep the crumbs coarse. Decorate the top of the cake as you wish, keeping the crumbs coarse. Decorate the top of the cake with the crumbs as you wish. • Store the cake in the refrigerator until serving. Delicious with coffee, as a dessert or just for a tasty snack.
Preparation: REQUIREMENTS: • 1 pack of Dr. Oetker Red Velvet Cake. • 250 ml whipped cream. • 2 eggs. • 100g MonChou® (in wrapper) or dairy spread. • 2 tablespoons of water. PREPARATION TIME: Preparation: ± 20 minutes. Baking time: 45-50 minutes. OVEN TEMPERATURE: Electric oven: 160°C. Fan oven: 150°C. Gas oven: Position 2-3. Electric oven recommended. KITCHEN UTENSILS: • Baking tray. • Mixer with whisks. • Mixing bowl. • Large knife. PREPARE (5 MINUTES): • Make sure the eggs are at room temperature. • Remove the baking tray from the oven and preheat the oven. • Fold the baking tin (follow the instructions on the baking tin) and place it on the baking tray. Do not move the baking tin after filling. PREPARING THE BATTER (5 MINUTES): • Place the cake mix, eggs, 100 ml whipped cream and 2 tablespoons of water in a mixing bowl. • First stir the mixture gently until it becomes a smooth mass that no longer floats. Then beat the mixture with the mixer on high for 3 minutes until it becomes a light batter. • Divide the batter over the baking tin. Wash the mixing bowl and whisks immediately with lukewarm water to prevent red deposits. BAKING (45-50 minutes): • Place the baking tray in the middle of the oven and bake the cake for 45-50 minutes. • Pierce the center of the cake with a skewer. If the skewer is dry (there is no cake batter on it), the cake is done. If not, bake the cake for another 5 minutes. • Remove the cake from the oven and let it cool thoroughly in the baking tin (at least 30 minutes). • Then use a knife to cut the cardboard baking pan loose from the Red Velvet Cake Tip: store the crumbs in a container. Scrape the cardboard cake edge with a spoon and collect the crumbs. You can use this later for decorating. • Cut the red velvet cake in half horizontally with a sharp serrated knife (bread knife), creating a top and a bottom. Let the top and bottom cool thoroughly before decorating. PREPARING THE TOPPING (5 MINUTES): • Place the 100g MonChou® in a bowl and mix until smooth with a mixer fitted with whisks. • Add the topping mix and the rest of the whipped cream (150 ml) and mix everything again for half a minute with the mixer on the lowest setting until a thick mass. • Then mix the topping with a mixer with whisks for 2 minutes on the highest setting until you have a light topping.
Ingredients
Ingredients: cake mix (240 grams): sugar, WHEAT flour, WHEAT STARCH, 4.3% low-fat cocoa powder¹, dried glucose syrup, dextrose, raising agents (E500, E575, E450), emulsifiers (E472a, E472b), CHICKEN PROTEIN POWDER, color (E172), low-fat MILK POWDER, thickener (xanthan gum). Ingredients topping mix (53 grams): sugar, dried glucose syrup, vegetable oils (palm kernel, palm), emulsifiers (E472a, E471), WHEAT STARCH, potato starch, MILK PROTEINS, vanilla flavor, food acid (citric acid). May contain: El. ¹Rainforest Alliance certified.
