Hello everybody! Another day, another recipe.
I named this cake myself, you might wander why 'suede'? Well its because the cream texture of this cake gets so smooth, its almost unreal.
It ain't one of my easiest cakes but if you follow the recipe correctly i can guarantee you can make it. Lets get started shall we...
- Flower 250 grams
- Salt 1/2 spoon (half a spoon)
- Cacao powder 2 spoons
- Butter 115 grams (must be salt-free butter on roomtemperature)
- Sugar 300 grams
- Eggs 2 bigones
- Vanilla powder 1/2 spoon
- Buttermilk 240 ml
- Red foodpaint for pastry (dry)
- Vinegar 1/2 spoon (pref. white types of vinegar)
- Baking soda 1 spoon
- Bakery Cream 360 ml (liquid)
- Cream Cheese 200 grams (the same type as Philadelphia)
- Cheese 250 grams (the Mascarpone type of cheese, google it)
- Vanilla Extract 1/4 teaspoon (one fourth of a tea spoon)
- Powder Sugar 1 teacup
Okay lets do this.
Take a big bowl and add there the flower, the cacao, the salt and the foodpaint. Mix this good by hand for a few minutes.
Take another bowl and add there the butter and the 300 grams of sugar (regular sugar). Mix this with a mixer for a bit. Now add the eggs and the vanilla powder into the mixture while continueing mixing. Now add the buttermilk and continue mixing.
Slowly start adding the flower-mix you made in the first step into this mixture.. do this slowly (add a bit at the time, not everything at once).
Mix in a empty teacup the vinegar with the baking soda, after that add this into the mixture above and mix for another 1-2 minutes.
Take 2 cake forms (shapes) not too large ones, 20cm diameter is perfect. Poor the mixture into two equally filled forms (those will be your 2 layers) and bake them at 175 degrees celcius for about 30 minutes (pre-heated oven). Don't forget to lay baking paper or butter the cake forms first. After you are done baking put them both in the fridge for about 20 minutes to cool off completely.
Now for the cream take another bowl. Use the mixer at low speed to mix the 2 type's of cheese with the powder sugar. In another bowl mix the bakery cream on high speed and then add it to the bowl above. Continue mixing everything for atleast a minute or 2 on normal speed. If you have any foodpaint left you might add a bit into this mix, this will give the topping of the cake a nice pink color like the one on my picture. When you are done, put this creamy mixture into the fridge to cool for about 10 minutes.
Now take the layers of the cake. Smear one of them with the creamy mixture and place the other one ontop of that. Smear the whole upper side of the cake with the rest of the cream. Decorate the cake with whatever you want, i used a few cherries and some sweets you can buy in practicly any food store.
Keep this cake on a cool place so it dont fall apart.
Enjoy your Red Suede Cake!