Red Velvet Cake
"Red Velvet Cake" CAKE: 2 1/2 Cups All Purpose Flour 1 Cup (8 oz/ 227 g) Unsalted Butter 3 Large Eggs 1 Cup Butter Milk 1 1/2 Tsp Baking Powder 1 Tsp Baking Soda 2 Tbsp Cocoa Powder 1 Tsp White Wine Vinegar 1 1/4 Cup Sugar 1 Tsp Vanilla Extract 2 Tbsp Food Color 1 Tsp Salt CREAM: 2 Cups (16 oz/ 454 g) Cream Cheese 1 1/4 Cup Heavy Whipping Cream 1/4 Cup Half & Half Milk 3/4 Cup Powdered Sugar 1 Tsp Vanilla Extract PREPARATIONS: 1- None DIRECTIONS: Cake: 1- Combine all purpose flour, salt, baking powder in a bowl. 2- Sift cocoa powder into the bowl, stirring. 3- In a larger bowl (or a blender), whisk the unsalted butter until soft, add the sugar and continue whisking until well combined. 4- Add the eggs (one egg at a time) to the mixture and continue whisking. 5- Add the vanilla extract and mix thoroughly until well blended. 6- Transfer the mixture into a large bowl if used blender. 7- In a cup, mix the food color with the butter milk. 8- Add colored milk and the four/cocoa to the egg/butter mixture little by little while whisking. 9- Combine 1 tsp of baking powder with 1 tsp of white wine vinegar and add to the batter, stir will. 10- Transfer the dough onto two 9 inch bakeware (grease with vegetable oil/cooking spray). 11- Preheat the oven to 350 F (176 C) bake the cake for 25 to 30 minutes. 12- Remove the cakes from the oven, allow them to cool down, remove the cakes from the bakeware and allow to cool off further more (about 20 minutes). 13- Place the cakes in a container or wrap with plastic wrap and put them in refrigerator for 40 minutes. 14- Meanwhile start the CREAM: 15- Whisk 2 cups of cream cheese until soft. 16- Add the powdered sugar, continue well until well combined. 17- Add vanilla extract, blend well. 18- Add heavy whipping cream and continue mixing until well blended. 19- Add half & half milk and mix thoroughly. 20- Remove the cakes from refrigerator. 21- Flatten the surface of one cake by cutting the top. 22- Cut the cakes horizontally in half. 23- Stack the layer on top of each other, Apply cream in between of each layer. 24- Cover the cake with cream. 25- Keep the cake in refrigerator for at leas 40 minutes or an hour before serving.Read More
Red Velvet Cake Calories and Nutrition Values
Red velvet cake, 3.5 ounces (100 grams) of it, has 333 calories and also 192 calories from fat. It has 18.1 grams of sugar and 13.1 grams of saturated fat. It contains 5.2 grams of protein and 330 milligrams of sodium. Red velvet cake is most popular during the valentine or occasions such as birthdays and anniversaries.Read More
- 3 Large Eggplants
- 1 lb (453g) Beef Neck
- 2 Cups Rice
- 1/2 lb (226g) Kashk (Whey)
- 3 Onions
- Turmeric, Salt, Black pepper powder, Crushed Mint
Persian spice mix (Advieh)
- 7 Tbsp Vegetable Oil
- 2 Garlic Cloves
1- Slice 2 onions.
2- Peel and slice the eggplants.
3- Smash the garlic cloves.
4- Boil 4-5 Cups Water.
1-Cut a large onion in four pieces and put them in a pot, put the beef in the pot.
2- Add Persian spice mix (Advieh) and black pepper powder, pour in boiling water until it covers the beef.
3- Simmer the pot for 90 minutes over medium heat.
4- Fry the eggplants in 2 tbsp vegetable oil and salt (as preferred). Flip eggplants over so both sides become brown.
5- Fry the sliced onions in frying pan with 5 tbsp vegetable oil.
6- Put 2 cups of rice in a pot, add 5 cups of boiling water, simmer until tender and all the water's evaporated.
7- Remove/spare 3/4 of the fried onions from the frying pan, add turmeric and Persian spice mix (Advieh) and fry for 5 more minutes.
8- Remove the onions. Add the smashed garlic and crushed mint to the pan and fry for a minutes.
9- Add the fried eggplants and the beef to the rice, stir and mash thoroughly.
10- Add the fried garlic/mint (step 9) and fried onions (step 8), blend completely.
11- Add boiling water and the kashk to a pot, simmer for 10 minutes over low heat, then add it to the eggplant/rice pot, mix well.
12- Cook for 15 minutes.
13- Decorate with the spared fried onions (step 7) and fried mint.
Read more about Halim Bademjan calories and nutritional facts