The red velvet cake fully justifies its solemn name - there are no equal in the sophistication and originality of the delicious dessert. An unusual confectionery is amazing the imagination with a combination of massive red cakes and air snow -white cream. The most interesting thing is that any multicooker will master the amazing pastries, so if you want to surprise friends and relatives with your culinary talent - dare!

The red cake is intended for solemn events: a wedding anniversary with a family or a day of all lovers in a warm friendly company. The wonderful confectionery has every chance of becoming a traditional attribute of a romantic holiday.

The authorship of the original recipe is attributed to American confectioners, although it is not known to whom and when such an extravagant idea came - to bake red cake. With confidence, one can only say that red velvet now knows and love all over the world. The treats adore pastries for a solemn appearance, wet, porous cakes and an unusually delicate cream cream.

In the United States, many families in the old fashioned a delicious dessert for a wedding feast, a red cake is even known there as a groom's cake. Well, we, sweet tooth, to bake something tasty, do not need an occasion, so for business!

Red velvet in a slow cooker: prepare a food dye with our own hands

To give cakes a rich red color, they used to use carmine. This coloring substance was mined during the processing of a koshenic aphids from the Canary Islands. Over time, the E120 synthetic dye was developed on its basis, and they refused to use pure Carmin. Nowadays, it is difficult to imagine the food industry without dyes, but at home it is better to look for an alternative to them. Moreover, this is important if you treat the child - dyes of the E, often cause allergies with your cake.

In order for our red velvet to be really red, we will prepare it with the use of beetroot juice-simple, reliable and, most importantly, harmless! To do this, take a large red beet and grind with a coarse grater. Fill with beetroot chips an enameled bowl and pour this mass with cold water so that it covers the beets by 1 - 2 cm.

Now put a bowl on the fire, wait for the water to boil and then boil for another 3 - 4 minutes, drip there at the same time 2 - 3 droplets of table vinegar. When you remove the bowl from the fire, first cool its contents, and then strain the beet mass and squeeze it. All - natural red dye is ready for use.

Red velvet with a natural dye in a slow cooker

Products from which we will knead the dough:

• red beetroot dye - 1 tbsp.;
• ugly cocoa - 2 tbsp. l.;
• vanilla extract - 1.5 tsp;
• any vegetable oil - ¼ tbsp.;
• sugar-sand-1.5 tbsp.;
• large chicken eggs - 2 pcs.;
• salt - 1 tsp. no hill;
• wheat flour - 2.5 tbsp.;
• kefir or natural yogurt - 1 tbsp.;
• distilled white vinegar - 1 tsp;
• soda or baking bakinghip - 1 tsp.

Cream cheese for the glaze we mix from such ingredients:

• soft cream cottage cheese - 1 cup;
• unsalted butter - ½ tbsp.;
• sugar - 2 tbsp.;
• vanilin - 1 tsp.

If you want to try your hand in preparing elaborate confectionery products, red velvet in a slow cooker is a great start.

1. First, we will deal with the basis of the cake and knead the cake dough. Pour cocoa powder into a deep bowl and add a glass of beetroot dye and vanilla extract to it. Mix the ingredients into a homogeneous fragrant mass.
2. In a separate bowl, connect the oil with sugar and beat them for about 5 minutes until a light and lush mass appears.
3. Add one egg first to the sweet mixture, mix well, then the second egg and mix the products again.
4. Now connect and mix the contents of the two bowls - put the coloring mixture in the future dough. Add salt.
5. See you flour so that it is saturated with oxygen and, alternating it with kefir, add the ingredients in small portions to the dough. You should get approximately 4 handful of flour and 3 parts of kefir. Start the supplement with flour and finish it.
6. Combine vinegar and food soda (foam should appear) and, without mixing the ingredients, quickly put them in a liquid dough. Only now mix. Divide the dough into 2 identical portions.
7. Lubricate the multichan, sprinkle the bottom and walls with flour and put one portion of the dough there. Bake a cake for a red cake for 50 minutes in "Baking" mode. When the cooking time expires, do not raise the lid right away, but leave the cake in the multiply for another 20 minutes, running the “Heating” program.
8. After making sure that the cake was baked evenly (the match was dry when piercing), transfer it from the slow cooker to the grate and wait for the baking completely. It will take about 1.5 - 2 hours.
9. In exactly the same way, bake the second part of the dough.
10. When both cakes for a red cake are ready, use a special knife with a zazubins and cut each of them horizontally into two equal halves.
11. It's time to do glaze. Connect in a deep bowl and beat the cottage cheese with butter. After 1 minute, you will get a dense homogeneous mass.
12. Add sugar to the curd mixture and spend another 4 minutes to beat the mass and give it splendor. Finally add vanillin and mix well.
13. The red cake is almost ready - it remains only to collect it! Put the first cake on the dish and generously lubricate it with icing. Fold all the cakes on each other, evenly applying icing impregnation on them. The top and side of the dessert also cover with glaze. Red velvet prepared in a slow cooker can be stored in the refrigerator for 5 - 6 days.

Red velvet with a cherry liquor in a multicooker

This recipe uses purchased food dye.

Ingredients for the test:

• large eggs - 2 pcs.;
• sugar-sand-250 g;
• vegetable oil - 250 ml;
• kefir - 250 ml;
• flour - 400 ml;
• liquid food dye (in the form of powder or gel) - 2 tsp;
• cocoa in powder - 1 tbsp. l.;
• food soda - ¾ h. l.;
• salt - ¼ tsp;
• vanilla sugar - 1 tsp.

Glazed ingredients:

• cream cheese - 400 g;
• soft butter - 150 g;
• sugar powder - 400 g;
• vanilla sugar - 1 tsp.

For impregnation, you will need 100 ml of a cherry liquor.

To create a red velvet in a slow cooker, read a detailed instructions:

1. We will first prepare a biscuit. To do this, fill the deep bowl with kefir, oil, eggs, sand and vanilla sugar. Beat the products with a blender to get a lot of homogeneous consistency. Then add the required amount of food dye there and beat again.
2. See you flour, pour it into a bowl along with soda, salt and cocoa powder and knead a thick dough.
3. Lubricate the inner surface of the multichanes with a small amount of oil and place the dough there. Bake the cake by turning on the Baking program for 1 hour 30 minutes. When the cake for red velvet in the slow cooker will be ready, remove it and cool.
4. In the meantime, we will prepare the cream. Mix the soft butter and cheese with a blender. When you get a homogeneous mixture, complement it with powdered sugar and vanilla sugar. Continue to whip the mass until it acquires a smooth texture.
5. If you follow the recipe exactly, the cake is very high, so it is easily divided into 4 identical cakes thinner. Swell each cake evenly with a cherry liquor, and then apply the cream on them. The top and side of the cake also smear with cream.
6. Decorate the red velvet at your discretion. Small trick: do not throw away the crumbs that you get when cutting cakes. They can sprinkle the cake on the sides, and cover the top with a hat of grated chocolate.

Red velvet in a slow cooker: take a note

1. To connect four cakes of dessert, there are quite a lot of creams. Remember this when you knead the icing. If necessary, increase the portion of the cream by 1.5 times.
2. The biscuit can be baked and cut into cakes for the future. When the baking has cooled, tightly wrap it in the food film and leave it for storage: 2 days at room temperature, 2 months in the freezer.
3. The duration of biscuit for red velvet in a slow cooker varies depending on the model and power of the “smart” device. The larger the diameter of the bowl, the lower the layer of dough, thinner cake and, accordingly, less cooking time.
4. The dough and cream for dessert should be kneaded with particular care. The denser and more solid their structure will be, the more the finished delicacy will be.
5. Hold on the temptation to call your sweet tooth to the table immediately after assembling the cake. Red velvet will need about 3 to 4 hours for impregnation and moisturizing. Only then the taste of this wonderful baking can be appreciated.

Red velvet in a slow cooker. Video