Red Velvet Cake

Ingredients

360g wheat flour
400g Refined sugar
170g Eggs
110g Canola, sunflower or corn oil
340g natural yogurt
12g Yeast
10g 100% cocoa powder
Red powder or gel coloring
200g Strawberry in pieces
40g refined sugar
Juice of 1/2 Lemon
70g Whole Milk Camponesa
60g powdered milk Camponesa
1 tsp Whole Condensed Milk Camponesa
2 tsp Sour cream Camponesa

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Preparation

1

For the dough, beat the eggs and sugar in a mixer until you get a fluffy and creamy cream.

2

Mix the liquid ingredients (milk, yogurt and oil) with the fouet until a homogeneous mixture is formed and set aside.

3

Sift and mix all dry ingredients (wheat flour, sugar, yeast and cocoa powder).

4

Add to the cream of eggs and sugar, the dry and liquid ingredients alternately and stir with fouet in circular motions until all the ingredients are incorporated.

5

Finally, add the food coloring until it turns red.

6

Grease a 20cm shape with release agent or butter and flour and bake at 180° until the toothpick test in the center of the cake comes out clean. Once removed from the oven, let it cool for about 15 minutes and unmold while still warm.

7

For the fruit syrup, add the sliced strawberries, sugar and lemon juice to a pan and let it cook until it reduces and forms a fruit puree. Remove from pan and let cool.

8

For the powdered milk brigadeiro syrup, add the condensed milk, the cream and the powdered milk in a pan and stir with the fouet until the powdered milk dissolves. Then continue stirring with a spatula until you reach the point shown. 

9

Wait for it to cool down.

10

For assembly, pour the strawberry syrup in the center of the dough, and then the brigadeiro syrup all over the cake. Decorate with fresh strawberries.