+RED VELVET LAYER
°Butter, for cake frying
°Precise, for cake frying
°1 red velvet cake mix box, plus the required ingredients on the box
+Cheese cake layer
°2 8 oz. Soft cream cheese packaging
°2/3 c. Sugar
°2 Large Eggs
°1/3 c. Sour cream
°1 tbsp. Flour
°1 teaspoon. Vanilla extract
°1/4 teaspoon. Kosher Salt
°2 cup heavy cream
°4 tbsp sugar powder
°2 teaspoons vanilla
Red velvet cake layer:
Preheat oven to 350F
One flour springform 9 ′ ′ cake frying pan.
Prepare the red velvet cake mixture according to the trends of the box. Pour the mixture into the prepared cake pan.
Bake for 30 to 32 minutes.
Let it cool slightly in the cake pan and then remove, use the cake level to make sure the top is even and flat aside.
Make a cheesecake layer:
In a large bowl using a hand mixer or a stand mixer bowl with a paddle accessory, whisk the cream cheese and sugar until cooked and blended for 3 minutes.
Add the eggs once a time until combined.
Add the sour cream, flour, vanilla and salt and whisk until combined.
Pour the filler into a separate pan 9 ′ spring, use the parchment paper to line and bake until slightly shaken in the middle, about 1 hour.
Let it cool slightly, then transfer to the freezer to cool completely and hold together before assembling over the red velvet cake layer. Use the cake level again if necessary/wish to achieve equal layers.
Note whether you prefer to bake it together, simply bake the cake first in the spring pan, then add the cheesecake layer over the baked cake and bake until the cheesecake layer is slightly elaborate – then place in the freezer until completely cool and solid.
Make shaken frost:
Add all the ingredients to the mixing bowl.
Using a large balloon whisk, whisk the ingredients manually for about five minutes until the soft peaks start to form.
You will know that whipped cream is ready when the cream forms soft peaks and grabs the whisk.
Be careful not to overflow –
Put Red Velvet cake over cheesecake