Red Velvet Cake (Minimalis) :D

Hihihi, why oh why dikatakan minimalis? karena cuma dibikin dua lapis, dan ga pake cream chesse, gak nemuuuu... :((

It's gonna be a lil long story, cause I was kinda obsessed to make this cake :) Jadi waktu baru nemu joyofbaking.com, pas kebetulan top 40 cakes yang ditampilin no. 1 nya adalah si RVC ini. Terus inget sama postingan Harvestcake di FB yang kayanya gencar banget promosiin RVC versi mereka. Katanya HC bikinnya ga pake pewarna buatan alias pake pewarna alami dari beetroot. Jadi deh berbekal penasaran saya browsing, ternyata resepnya buanyaaak banget versinya. Ada yg pake butter, ada yg pake minyak, ada yg kombinasi keduanya. Kebanyakan pake pewarna buatan, tp ada juga yg pake jus beet. Frostingnya pun beda2, tapi intinya mah pake cream cheese.

Setelah liat-liat, paling kesengsem sama resep di joyofbaking, terus kan ada videonya tuh, liat si ibunya mah asa gampang bikinnya teh, haha. Tapi karena pengen sehat jadi mo bikin pake jus bit aah, modif sendiri gitu pewarnanya diganti. Mulai deh belanja bahan2nya, beetroot dan cream cheese pun sudah siap siaga. Tapi ya memang hidup ini tak dapat diduga *halah* abriel tiba2 getol nutup mulut lagi alias GTM, akhirnya tenaga, pikiran, dan hati tercurahkan untuk mengatasi GTMnya abriel. Seminggu berlalu, abriel teuteuup we GTM, dan tiba saatnya cuti ke Bandung, huhu. Beetroot dan cream cheese sabar yaaa, nanti pulang cuti pasti dibikin.

Setelah pulang cuti, ke dapur ceki2 keadaan si beetroot, jiaaah bulukan cyiin. Sedih dan merana hatiku *lebay*, soalnya beetroot ini mahiil, udah mah belinya di spm. Langsung deh ga mood, sudahlah nanti-nanti aja bikinnya. Seminggu kemudian pas beres2 kulkas, baru ngeh ada si cream cheese, daaan dudulnya diriku yang ga tau kalo cream cheese itu masa pakainya pendek, alhasil sudah kadaluarsa dia, hiks2 tambah merana lagi soalnya mahal juga :((

Akhirnya di awal Mei inih, tekad bulat mo bikin si RVC. Sekalian belanja bulanan, nyari si beetroot tp kok asa tambah mahal yaaah? ah sudahlah pake pewarna buatan aja, toh pake yg buat makanan jadi ga dosa lah ya wong ga tiap hari *labil* Udah gitu teh ga nemu pula si cream cheese nya, kosong song song *tambahlabil* Yowes lah, yg penting kan cake nya yaa..frosting pake whipped cream dan gula aja deh.

Rencana bikin sabtu malem deh, biar diinepin sehari di kulkas besoknya baru difrosting. Yuks aah angkat timbangan dan mixer, nyalain oven. Pembuatan adonan lancar, kereen banget adonannya, warnanya menggoda, sama lah sama contoh2 di web, hihihi. Baking pun dimulai, karena cuma punya otrik yang ga bisa manggang banyak2, akhirnya ngantri deh bakingnya. Begitu loyang pertama keluar, bengong. Kok ga naek yaa? apa bantet? hiks hiks, padahal wanginya bikin ngilerrr. Yowes lah, masukkin loyang kedua, itu pun hasilnya sama. Akhirnya pasrah we lah da udah malem, karna ketiduran si cake pun bertengger dengan manis di meja makan sampe pagi, lupa masukin kulkas. Besok paginya riweuh dengan sagala sagala, teuteup we eta si cake ga dimasukkin kulkas, hahaha *duduls* Dipikir ah gpp kali ya.

Tiba waktunya membuat frosting. Walopun udah gatel pengen motong dari pas baru mateng, tapi ditahan-tahan karna kayanya ga afdhol kalo ga pake frosting, walopun tanpa si cream cheese. Akhirnya bikin frosting dengan resep yang sama, only without the cream cheese. Ga pake dirasa-rasa lagi, begitu udah kental langsung deh eksekusi diolesin ke cake-nya daaan *taraaaa* they wont stick. Crumbsnya banyak banget, ga bisa mulus rapi gitu. Huaaa, kadung ilfil sudahlah seadanya saja, oles satu cake, tumpuk, oles lagi dengan susah payah. Kasih taburan crumb di atasnya (ceritanya nyontek dekorasi di joyofbaking, tapi gatot)

Alhamdulillah beres juga RVC ku. Potong deh, pas dirasain...nyamiiii, enak banget cakenya, tapii not the frosting. It was too sweet. I should had put lesser sugar in it, soalnya resep aslinya kan pasti ketutup rasa keju ya manisnya. Jadinya malah blenek deh ini mah, hiks. Cakenya ga bantet, empuk dan enak *keukeuh*

heuheu, penampakannya mah gagal :((

Overall, saya suka RVC ini, tapi si ayah gak suka, too buttery katanya. Mungkin karena pake buttermilk kali yaa. Ini dia resepnya kalo mau bikin juga :

copas dari sini

Red Velvet Cake:

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) regular or Dutch-processed cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

1 - 8 ounce (227 grams) cream cheese, room temperature

1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature

1 teaspoon pure vanilla extract

1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)

How to :

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting.  Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

* Buttermilk bisa dibuat dari 240 ml susu UHT ditambah 2 sdm air jeruk lemon, atau 1 sdm cuka masak

** Pake resep ini ternyata, setelah browsing2, emang ga bakalan tinggi cakenya, tapi kalo dibikin 4 lapis ditambah frosting, hasil akhirnya bisa tinggi dan cantik.

Slamat mencoba ya and Happy Bakiing.. :)