Winter knitted strawberry red velvet cake recipe

Name: Strawberry Red Velvet Cake
Prep time: 85 min
Cook time: 55 min
Total time: 140 min
Yield: 6
Cuisine: Korean
Ingredients: 180g Unsalted butter; 60g Sugar; 4 Egg yolks; 5g Vanilla extract; 30g Milk; Red food coloring; 180g Cake flour; 10g Cocoa powder; 10g Baking powder; 4 Egg whites; 80g Sugar; 500g Unsalted butter; 500g Powdered sugar; 140g Whipping cream; 10g Vanilla extract; Strawberry

by Cooking Tree 2020-05-15

written by Cooking Tree Published: 2020-05-15Updated: 2022-05-29

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I made a red velvet strawberry cake with a warm knit feel like knitting.
The ivory-colored buttercream contains a red velvet sheet with a strawberry in it, so the color combination is pretty and it feels like a lot of winters

The sheet uses a pound sheet with meringue, but it has a more moist and soft feel than a regular pound sheet with meringue

Since the strawberry came out, I thought it would go well with the red velvet cake.
Buttercream is much better than other creams to give shape, but I used yellow butter to get an ivory color

It’s a pretty cake with a lot of fun to decorate with your favorite knit shape because you can use various pods to make various shapes.

Strawberry Red Velvet Cake
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Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 85 Minutes Cooking Time: 55 Minutes 55 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

180g Unsalted butter
60g Sugar
4 Egg yolks
5g Vanilla extract
30g Milk
Red food coloring
180g Cake flour
10g Cocoa powder
10g Baking powder 
4 Egg whites
80g Sugar

500g Unsalted butter
500g Powdered sugar
140g Whipping cream
10g Vanilla extract

Strawberry

Instructions

Gently loosen the unsalted butter, add sugar and whip until it turns white.
Mix egg yolk and vanilla extract and mix with milk and red food coloring.
Sift the flour, cocoa powder, and baking powder, mix, and then mix the whipped meringue into three turns and mix gently.
Pour into a 16cm mold, flatten it, bake it in the oven at 170 degrees (180 degrees 20 minutes preheat) for 50 to 55 minutes, cool it, cut the top and prepare it in 4 pieces.
Leave the room temperature at room temperature, gently loosen the unsalted butter, divide the sugar powder and whip for 5 minutes, then add fresh cream and vanilla extract and whip to make it rich.
Put one sheet on the turning plate, apply the cream, and then put another sheet and apply the cream.
Put the strawberries cut in half, apply the cream, put on another sheet, then apply the cream and put on the last sheet.
Apply cream smoothly to the sides and top and set for 30 minutes in the refrigerator.
Apply the cream smoothly and harden it for 30 minutes in the refrigerator, then put the remaining cream in a squeeze bag with a shape pod and squeeze it on the outside of the cake to decorate it.

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