Red velvet Valentine’s cake
The ultimate Valentine’s Day gift? This lovingly made Valentine’s cake from the Big Green Egg, inspired by the world-famous red velvet cake. Making the case is straightforward. For its characteristic colour, simply add some liquid red food colouring to the batter, then bake the cake in your kamado. While the cake is cooling, prepare the cream cheese frosting for the filling and topping. The finishing touch? Rose petals. This is a wonderfully special way to surprise your sweetheart!
- 1 vanilla pod
- 170 g butter, at room temperature, plus extra to grease
- 385 g sugar
- 3 eggs (size L)
- 330 ml buttermilk, at room temperature
- 400 g flour + extra for dusting
- 25g cocoa powder
- 1½ tbsp baking powder
- 1 tbsp vinegar
- Red food colouring
- 1 vanilla pod
- 250 g butter, at room temperature
- 200 g icing sugar
- 400 g cream cheese, at room temperature
- Edible roses and/or decoration of your choice, such as rose water crackers
- Light the charcoal in the Big Green Egg. Using the convEGGtor and the Stainless Steel Grid, bring it to a temperature of 200°C.
- Meanwhile, cut open the vanilla pod lengthwise and scrape out the seeds. Add it to a bowl along with the butter and sugar and beat until fluffy.
- Beat the eggs into the butter mixture, one at a time, followed by the buttermilk. Sift the flour and cocoa powder and fold into the batter with the baking powder and vinegar. Add red food colouring to the batter as needed.
- Grease a 2-litre capacity cake tin with butter. Dust with flour and tap out the excess. Pour the batter in the tin and spread evenly.
- Place the Baking Stone on the grid, then place the mould on it. Close the lid of the EGG and bake the cake for about 40 minutes until done.
- Remove the cake tin from the EGG and let the cake cool slightly. Loosen the cake from the tin and place it on a wire rack to cool completely.
- Meanwhile, for the frosting, cut open the vanilla pod lengthwise and scrape out the seeds. Add to a bowl with the butter and icing sugar and beat until fluffy. Stir in the cream cheese and beat into the butter mixture.
- Cut the cooled cake into three equal horizontal slices. Using a palette knife, cover the top of the bottom and middle slices with a layer of the cream and lay the slices on top of each other. Spread the cream cheese frosting on the top and side of the cake.
- Refrigerate the red velvet cake for at least 2 hours.
- Before serving, place the red velvet cake on a pretty dish and decorate with the edible flowers and/or decoration of your choice.
You can also sprinkle the cake with a liqueur like Bols Parfait Amour or crème de cassis before coating it with the frosting for an extra flavour accent.
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