Red velvet delight

Ingredients

Sponge cake

320 grams (11.3 ounces) flour
300 grams (10.6 ounces) sugar
7 grams (0.25 ounces) cocoa powder
10 grams (0.35 ounces) baking powder
5 grams (0.18 ounces) salt
3 eggs
260 grams (9.2 ounces) buttermilk
250 grams (8.8 ounces) vegetable oil
Red gel food coloring

Berry confit

200 grams (7.1 ounces) strawberries
200 grams (7.1 ounces) cherries
75 grams (2.6 ounces) sugar
10 grams (0.35 ounces) pectin
15 grams (0.53 ounces) cornstarch
20 grams (0.71 ounces) berry-infused liqueur

Mascarpone cream

500 grams (17.6 ounces) mascarpone
250 grams (8.8 ounces) ricotta
120 grams (4.2 ounces) heavy cream
90 grams (3.2 ounces) white chocolate

Syrup

Equal parts water and sugar
Berry-infused liqueur or strong alcohol

Equipment

Mixing Bowls
Use a variety of sizes for dry and wet ingredients. Stainless steel bowls are durable and easy to clean.
Electric Mixer
An electric mixer ensures your batter is smooth without clumps. A hand mixer will work in a pinch if you don't have a stand mixer.
Baking Pans
Consider using three equal-sized pans to save time on baking and get even layers.
Piping Bags
Perfect for a clean and professional look when applying the mascarpone cream. Disposable ones save on cleaning time.

Instructions

Step 1

1. **Mix all dry sponge ingredients**: flour, sugar, cocoa powder, salt, and baking powder. Ensure the ingredients are well combined for an even texture.

Step 2

2. **Add eggs, oil, and buttermilk** to the dry ingredients. Incorporate with a mixer until just combined. Do not overmix to avoid a dense cake.

Step 3

3. **Add red food coloring** until the desired hue is achieved. Transfer the batter into a prepared baking pan. Use a spatula to ensure the batter is spread evenly in the pan.

Step 4

4. **Bake** at 347°F (175°C) for about 45 minutes. Test doneness with a toothpick. Once baked, cool, wrap in plastic wrap, and refrigerate. If using multiple pans, bake for 15-20 minutes each.

Step 5

5. **For the berry confit**, mix berries (without liquid if using frozen) and 50 grams of sugar, and cook on the stovetop. Stir frequently to prevent burning.

Step 6

6. **Mix remaining sugar with pectin**, add to berry mixture when boiling, and cook for a few minutes. Dissolve cornstarch in berry liqueur, add to the berries, cook until thickened, and cool. Ensure the cornstarch is fully dissolved to avoid lumps.

Step 7

7. **For the cream**, melt white chocolate with hot cream, mix, and cool. Stir continuously until smooth. Add ricotta and mascarpone, whip until fluffy, and transfer to a piping bag.

Step 8

8. **For the syrup**, mix equal parts water and sugar, bring to a boil, then add berry-infused liqueur. Cool. Ensure the sugar is completely dissolved.

Step 9

9. **Layer the cake**, soaking each layer with syrup. Add a thin layer of cream, creating a cream border around the edges. Add berry confit in the center. Repeat the layering process. Chill the cake layers before assembly for easier handling.

Servings

🎉 Celebrate a Special Occasion: This cake is a fantastic addition to birthdays, anniversaries, or any festive gathering. Pair it with a sparkling beverage to elevate the celebration! 🥂 🍴 Delight Your Guests: Serve each slice with a dollop of extra mascarpone cream on the side. Sprinkle some fresh berries on top for added freshness and color. Add a mint leaf for a sophisticated touch! ☕️ Afternoon Tea Delight: Imagine this pastry alongside a steaming cup of tea or coffee. The rich flavors of the cake, combined with the tangy berry confit, will create a heavenly experience for your afternoon break. 🌞 Picnic Perfection: Cut the cake into smaller pieces and pack them for a picnic. Paired with fresh fruits and a breezy outdoor setting, it turns an ordinary day into an extraordinary gourmet picnic.

Variations

🌿 Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 ratio substitution for the best results. All other ingredients remain the same. ✔️ 🌱 Vegan: Replace the eggs with flax eggs (1 tbsp of ground flaxseed mixed with 3 tbsp of water per egg). Use coconut cream instead of heavy cream and vegan mascarpone. Opt for dairy-free white chocolate and use almond milk or any plant-based milk for the buttermilk. 🌼

Faq

How do I know when my cake is done?
The simplest method is using a toothpick. Insert it into the center of the cake; it should come out clean or with a few crumbs, but no wet batter.
Can I make this cake without an electric mixer?
Yes, you can mix the batter by hand using a whisk, but it will take more effort. Ensure all ingredients are well-incorporated to avoid lumps.
How do I prevent my cake layers from sticking to the pan?
Line the bottom of your pans with parchment paper and grease the sides with butter or non-stick spray as added insurance.
Why is my mascarpone cream too runny?
Ensure your mascarpone and cream are both cold before mixing. Over-whipping can also break the cream, so whip just until it holds stiff peaks.
How can I store the leftovers properly?
Cover the cake with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh for up to 4 days.
Can I freeze the cake layers for later use?
Yes, wrapped individually in plastic wrap and stored in a freezer bag, the layers can be frozen for up to 2 months. Thaw completely before adding any fillings or frostings.