True, the red velvet cake just did not translate the blue velvet cake - Va here is the view from th

Nowadays, msa very trendy to live a healthy, ecologically and environmentally friendly. Kitchen - is no exception. Organic products are no E only natural nutrients, vitamins only just your garden-grown products, and so on and so forth - all conquered by the shops, television ads, housewives, and the heads of our kitchen shelves and cabinets. msa And no matter how I'd sveikuolišką for this "movement", however, I am just an ordinary person. Mortal and flawed.
While I do not want to be thrown eggs or tomatoes, that have the truth - sometimes using the broth cubes, and sometimes lunch quickly pour a cup of noodle soup. Sometimes store-bought dumplings cooked in for dinner, and during the Christmas gingerbread cookies with paint at the beetroot juice, procured, and paint. Neapžiūrinėju each product label to find E of the dreadful (and yes I know that in most races), and bread, and - even though I have hands and oven, and even a bread maker - usually almost always buy from the store.
Therefore, when tempted - and viliaujausi already extremely long time - bake a Red Velvet Cake, tried to discourage yourself. I know chemistry. I know red - inedible. I did not watch as the paint package written toxic additives - under the head of the boil and eat delicious. I do not bake that cake and eat red is bad. I think everything in moderation, even very good. Even if it is not healthy or environmentally friendly. Therefore, I went and burned va this red velvet cake (or rather cake!), Although I have heard here and there Whisper opposition. msa
True, the red velvet cake just did not translate the blue velvet cake - Va here is the view from the legs at all to expose what? And it came to pass that after the opening of the whip and dough came paint row of assessed everything that the red dye, which was true, that I like, and I no longer have. But I have a blue - the bright msa blue spring sky, a very, very beautiful. Already I have considered that option, but really I was wondering ... I went and found a thousand and one cup of this and that užkritusius red. And that worked out according to plan. Red. Fun, fun and delicious.
Taste: 9/10. Typically, traditional American Red Velvet Cake is made with a completely different lap marks - the cream cheese, butter and lots of icing sugar. But but but has since experienced cooks carrot msa cake, what is the perfect cream (and a perfect replacement for the first mentioned), so I applied for this cake. Thus, the cream was worth a round dozen. msa The biscuit biscuit ... well have been a very delicious moist, not too sweet and very soft feel. Only its uniqueness - the color, but if it is not, we say a very usual great biscuit. One of them, who do not even sulaistymų, it also melts in your mouth. msa Just maybe paint (although, it seems, tasteless), maybe because of something else, just gently felt a strange aftertaste ... I would not say that tasteless, but a little on the unusual. When cake with cream - eat pasičepsėdamas, but one with nothing to lose half of his biscuit flavor charm - so Nine. Still, the cake, the red velvet cake was not me - I am happy to finally find time and if need be, pakartočiau again.
Sponge cake: 2 1/2 cups (350 g) flour 1 1/2 cup (300 g) sugar 1 arb.š. msa baking soda 1 valg.š. cocoa 1 arb.š. salt 2 eggs 1 1/2 cups (300 grams) of oil 1 cup (270 g) sour buttermilk or kefir 2 valg.š. red food dye (I used a dry powder) 1 arb.š. vanilla extract msa 1 arb.š. white wine vinegar
1 In a bowl, mix the sieving of flour, sugar, soda, cocoa and salt. 2 In another bowl, with an electric whisk until smooth beat eggs, oil, buttermilk (or sour milk), food coloring, vanilla extract and white wine vinegar. 3 Add the flour mixture to the batter and beat well until all smooth. 4 After preparing the batter to pour into baking paper lined 22 cm diameter baking dish. 5 Bake at 180 C in a preheated oven for about 45 minutes until nicely biscuit will rise and increase. Check or baked, with a wooden stick - stuck in and pulled out of the center of pastry, it must be clean. 6 Cool the cake. When cool, slice lengthwise into three equal parts - individual cake biscuits. 7 Prepare cake cream. Mix the cottage cheese with the powdered sugar and vanilla extract. Well pertrinkite until smooth msa until completely free of lumps. 8 In a separate bowl, beat the cream until stiff. 9 whipped cream, fold into cheese mixture. 10 season to taste the cream and lemon juice (or citric acid), stir. 11 Assemble the cake: Place the pan on a cake. It is a third of cream cheese mixture to coat. 12 on the cream, place the second cake, a little press. Brush the second third of the cream cheese. 13 Place the third cake