Cellar and Kitchen: Red Velvet Naked Cake
The Red Velvet Naked Cake is a delight for both the eyes and the palate.
Regarding its origins, there are no accredited reports, but various stories filled with myth and urban legends circulate: some believe the recipe spread in the United States during the roaring twenties, while others claim it was first made in the fifties as a birthday cake for an American soldier. What is certain, however, is that the famous and velvety Red Velvet Naked Cake is the dessert that will win over your guests this Christmas!
To the delicious recipe by Chef Eleonora Corvasce from Il Cantuccio di Romeo, we add just a couple of tips:
1. Unleash your creativity and have fun with the decorations; they will make your dessert truly unique!
2. To enhance and highlight it best, pair it with the right wine!
Our sommelier Mario Sinisi recommends pairing the Red Velvet Naked Cake with Cryfus Sixty Edition Moscato Puglia IGP VSQA Dolce sparkling wine made using the Charmat method.
It’s time to get cooking!
INGREDIENTS
For a 20 cm diameter three-layer naked cake and 3 mini red velvets
Base
● 300 g of weak all-purpose flour (180 W)
● 110 g of cold melted butter
● 160 g of sunflower oil
● 400 g of granulated sugar
● 2 large eggs
● 240 ml of buttermilk (prepared with 120 ml of skim milk, 120 ml of full-fat Greek yogurt, and 1 teaspoon of lemon juice)
● 1 teaspoon of vanilla extract or the seeds of 1 vanilla bean
● 16 g of unsweetened cocoa powder
● 2 teaspoons of red gel food coloring (about 10 g)
● 1 teaspoon of apple cider vinegar or white vinegar
● 1 teaspoon of baking soda
● 1/2 teaspoon of salt
Cheese Frosting
● 230 g of cream cheese (Philadelphia)
● 230 g of mascarpone
● Grated zest of 1 lemon
● 115 g of powdered sugar
● 360 g of whipped cream
Vanilla and Cardamom Syrup
● 300 g of water
● 150 g of granulated sugar
● Zest of 1 lemon
● 2 vanilla beans, seeds removed
● 5 cardamom pods
Garnish
● Raspberries
● Edible flowers
Tools for the naked red velvet
● 3 molds with a 20 cm diameter
● Piping bag
● 10 mm diameter round smooth nozzle
Tools for the mini red velvet
● 1 mold with a 24 cm diameter
● 4 cm diameter ring
● 5 mm round smooth nozzle
METHOD
Prepare the buttermilk: combine 120 ml of milk and 120 ml of yogurt in a small bowl with a teaspoon of lemon and wait about 30 minutes.
For the base
Melt the butter in a saucepan and let it cool.
In a stand mixer with a whisk attachment, add the butter, oil, sugar, and vanilla bean seeds and mix for a few minutes. Add the eggs, one at a time, continuing to whisk. Mix the food coloring with the buttermilk and stir. Sift the flour and cocoa together. Add the buttermilk to the butter and egg mixture, alternating with the flour and cocoa, and mix on low speed until you get a smooth batter.
In a small bowl, quickly mix the baking soda and vinegar: they will form a foam as they react. Add them immediately to the batter and mix for another minute, just enough to combine everything.
In each greased 20 cm diameter cake pan lined with parchment paper, add about 300 g of batter. The rest of the batter goes into the 24 cm mold. Bake in a static oven at 170°C for about 22-23 minutes.
Once baked, remove the cakes from the oven and let them cool completely.
For the cheese frosting
In a stand mixer with a whisk attachment, mix the cream cheese, cold mascarpone from the fridge, powdered sugar, and grated lemon zest. Continue mixing until you have a smooth and perfectly whipped mixture. Place the frosting in the fridge for at least a couple of hours.
For the vanilla syrup
Bring the water, granulated sugar, vanilla beans without seeds, cardamom pod seeds, and lemon peels without the white part (albedo) to a boil. Once the liquid starts boiling, continue cooking for another minute. At the end, set the syrup aside and let it cool.
Assembling the cake
For the naked cake: lightly moisten the bases with the syrup. Alternate each sponge cake layer with a layer of cheese frosting, using a piping bag with a 10 mm round smooth nozzle to create small dollops.
Add a few raspberries on the frosting, place another base on top, and continue as before until finished. On the surface of the last sponge cake layer, spread a thin layer of frosting in the center, use the piping bag to create dollops on the outer edge of the sponge cake, and finally distribute all the raspberries in the center, garnishing as desired with leaves and edible flowers.
Store the cake in the refrigerator for about two hours before serving.
For the mini red velvets: use the ring to cut out discs from the 24 cm diameter base. Assemble the mini red velvets as you did for the naked cake.
Store the cakes in the fridge for about two hours before serving.
Happy Holidays to everyone!
Crifo and Il Cantuccio di Romeo
