Red Velvet Cake – Kalamata Papadimitriou

Red Velvet Cake

Vangelis Driskas, Chef

Ingredients for two round cake tins, approx.20cm in diameter

300 gr flour
150 gr butter
250 gr sugar
3 eggs
250 gr yogurt
2 tsp baking soda
2 tbsp cocoa
2 tbsp White Balsamic Vinegar KALAMATA PAPADIMITRIOU
1 tsp vanilla extract
1 tsp red food colour
Grease proof paper

For the frosting:
400 gr cream cheese
50 gr sweetener from stevia
500 ml heavy cream
1 tsp vanilla extract

In the mixer bowl, beat the butter with the sugar for a few minutes until fluffy, then add the eggs one by one. Add the yogurt and the vanilla extract. Pour in the flour and the food colour. In a small bowl, mix the baking soda with the cocoa and the vinegar, then tip into the mixer bowl. Reduce the speed and mix gently for 1-2 minutes to combine the ingredients.
Cover the interior of two cake tins with grease-proof paper and pour in the mixture. Bake in a pre-heated oven at 180oC for 40 minutes. Remove the cakes from the oven and allow them to cool. When they have cooled down, slice each cake horizontally into two slices.
Allow the cream cheese to come to room temperature, then beat with the stevia sweetener, vanilla extract and heavy cream for a few minutes until it turns into a shiny and velvety mixture.Spread some of the frosting mixture on one cake slice, cover with the other slice and spread the rest on the surface and sides of the cake. When the last cake slice has been placed on top, spread the remaining frosting both on the surface and the sides, completely covering the cake. Keep the cake in the fridge.


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