Red Velvet Chess Cake

Red Velvet Chess Cake

1. The butter is softened at room temperature. Add white sugar and stir to form a salad dressing.

2. Beat until the color turns white, add egg liquid in portions.

3. Mix the baking powder and the low powder in advance, sift in half into the butter, and stir until there is no obvious dry powder.

4. Add half of the milk, stir roughly evenly, and then sift in the remaining half of the low powder, roughly even.

5. Add all the remaining milk, after roughly uniform, sift in the remaining low powder, and stir evenly.

6. Place the tin foil in the mousse ring, divide the batter into two parts, and smooth the original batter into the mold. There is no absolute requirement for the mold in this step. The size is appropriate. The 8 inch mousse ring size I used It is 15 centimeters.

7. Bake at 170°C for 10 to 12 minutes and take it out. Add the red velvet essence to the other half of the batter and mix well, and then bake the same.

8. After spreading cool, trim off the irregular part of the edge of the cake, cut the two colors separately, and stack them alternately. Don't throw away the extra cake, you will use it later.

9. Coat each layer of the cake with rum and syrup, then squeeze the cream and smooth them out. Paint them in the same colors as before. Put them in the refrigerator and freeze for 15 minutes.

10. After freezing, cut it in the middle, and coat it with rum, syrup and cream again.

11. The colors should be stacked alternately, wrapped in plastic wrap and placed in the refrigerator for finalization.

12. After setting the cake, apply cream all over the body.

13. Grate the remaining cake and cover the whole body.

14. In fact, the bottom can be left untouched.