Red Velvet Tiramisu Torte

Iseng-iseng nyobain mix and match resep kue,,, alhamdulillah hasilnya lumayan yummy,,, perpaduan red velvet cake dengan tiramisu,,, yummooooo,,, berikut resepnya ya temans,,,

Red Velvet Cake:

untuk RVCnya aku masih pake resep dari Joy of Baking:

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


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.)

Syrup:

1 sdt kopi bubuk (aku pake nescafe gold)

150 ml air panas

(seduh, saring dan dinginkan)

Tiramisu Mousse:

250 gr mascarpone cheese

250 ml whipped cream

4 kuning telur

50 gr gula kastor

1/2 sdt vanilla

beberapa tetes tiramisu L'Arome

1 sdt gelatine powder + 2 sdm air panas

Kocok mascarpone sebentar hingga lembut, sisihkan.

Kocok whip cream, hingga kaku dan kembang, lalu simpan di kulkas.

Kocok kuning telur dan gula hingga pucat, lanjutkan mengocok di atas air panas hingga kental dan lembut. Dinginkan (bisa direndam dengan baskom berisi air dingin bila ingin cepat).

Campurkan mascarone cheese dengan whipped cream hingga rata, lalu tambahkan kuning telur hingga rata, lalu tambahkan vanilla dan essence hingga rata, lalu campur dengan gelatine hingga rata.

Penyelesaian: Bagi RVC menjadi 3 atau 4 lapis. Gunakan cetakan ring atau menggunakan mika, letakkan 1 lembar RVC, lalu olesi dengan syrup, beri adonan mousse, ratakan, begitu seterusnya hingga terakhir bagian atas dihias dengan sisa mousse, lalu kulkasin minimal 5 jam atau semaleman.

Selamat mencoba temans :)

Red Velvet Cupcake Lady

ini RVC pesenan temenku Lady Agrita,,, buat acara arisan Ex Cendra Asih dan sekalian perpisahan mba dedeh dan pak Budi,,, Lady pesen RVC cupcake ini,, Misoa goreng dan bolkus pelangi,,, tapi yang sempet di photo cuma RVCnya dowang,,, thanks ya say dah order,,,,

butter cream nya sengaja aku bikin ijo,, kontras banget dengan warna kuenya yang merah,,, tapi kesannya jadi lebih segerrrr,,,

Red Velvet Cupcake Baby Fatimah

ini orderan dari jeng Shanti yang baru ngelahirin baby cantik nan mungil yang bernama Fatimah,,, jeng Shanti order cupcakenya dengan dekorasi fondant terus brownies kukus coklat dengan hiasan ganache coklat,, kue2 ini mau dibagi2in untuk para tetangganya sebagai introducing baby fatimah,,, thanks ya jeng dah order,,, jangan kapok yeeee,,, hehehee

Red Velvet Cupcake

resepnya teteup dari http://www.joyofbaking.com/RedVelvetCake.html yaaaa,,,

Anniversary Red Velvet Cake

resepnya aku ambil dari, http://www.joyofbaking.com/RedVelvetCake.html yaaa,,,

Red Velvet cake,,, very tempting to try this one,,, alhamdulillah sukses juga,,, senengnya,,,
buttermilknya aku ganti yoghurt,,, and gulanya juga aku kurangin jadi setengahnya,,,

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)

Red Velvet Cake: 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.

Serves 10 - 12 people.

Read more: http://www.joyofbaking.com/RedVelvetCake.html

makasih untuk tante Ilda dan Om Amrizal atas orderannya,,,
happy Anniversary ya,,,