Dr. Oetker Verwen Red Velvet Cake 293g

Description

Dr. Oetker red velvet cake is a soft and airy cake in a striking red colour with a fresh cream cheese topping based on monchou or dairy spread.

- Velvety cake in a beautiful red colour

- Delicious with creamy topping

- Easy to prepare with the included baking tin

- For 8 slices

Ingredients

Ingredients: cake mix (240 g): sugar, TRY WHEAT FLOUR, TRY WET flour 4,3% skimmed cocoa powder¹, dried glucose syrup, dextrose, raising agents (E500, E575, E450), emulsifiers (E472a, E472b), CHIPP EGGER, colourant (E172), skimmed milk powder, thickener (xanthan gum). Ingredients toppingmix (53 g) sugar, dried glucose syrup, vegetable oils (palm kernel, palm), emulsifier (E472a, E471), TARGETTEE Flour, potato starch, MILKKEIWITTS, vanilla flavouring, acidifier (citric acid). May contain: El. Rainforest Alliance certified.

Allergy information

Contains:Wheat, Cereals containing gluten, Eggs, Milk

Nutritional Values

These values apply to the unprepared product.

Use

Serving:Suggested variation: Naked red velvet cake

Preparation:NEEDS -1 pack Dr. Oetker Red Velvet Cake -250 ml whipped cream -2 eggs -100g MonChou (in wrapper) or dairy spread -2 tablespoons water. PREPARATION TIME Preparation: ± 20 minutes Baking time: 45-50 minutes. OVEN TEMPERATURE Electric oven: 160°C Air oven: 150°C Gas oven: Position 2-3. Electric oven recommended. COOKING RANGE -Baking tray -Mixer with whisks -Frying bowl -Large knife. PREPARATION (5 MINUTES) -Make sure the eggs are at room temperature. -Take the baking sheet out of the oven and preheat the oven. -Fold the baking pan (follow the instructions on the pan) and place it on the baking tray. Do not move the baking tin after filling. PREPARATION (5 MINUTES) -Put the cake mix, eggs, 100 ml whipping cream and 2 tablespoons of water in a mixing bowl. -First stir it all gently until it is smooth and no longer sticks. Beat the mixture with the mixer on high speed for 3 minutes until it becomes a light batter. -Spread the batter over the baking tin. Wash the mixing bowl and the whisks immediately with lukewarm water to prevent red marks. Bake (45-50 minutes) -Place the baking tray in the middle of the oven and bake the cake for 45-50 minutes. -Use a toothpick to pierce the middle of the cake. If the skewer is dry (there is no cake batter on it), then the cake is done. If not, bake the cake for another 5 minutes. -Remove the cake from the oven and allow it to cool in the baking tin (at least 30 minutes). -Tip: keep the crumbs in a container. Scrape clean the cardboard cake edge with a spoon and collect the crumbs. You can use these later for decorating. -Slice the red velvet cake horizontally in half with a sharp serrated knife (bread knife), so that you get a top and a bottom. Leave the top and bottom to cool well before decorating. PREPARING TOPPING (5 MINUTES) -Put the 100 g MonChou® in a bowl and mix it with a mixer with paddles until smooth. -Add the topping mix and the rest of the whipped cream (150 ml) and mix again in half a minute with the mixer on the lowest setting until you obtain a thick mass. -Then mix the topping with a mixer with paddles in 2 minutes on the highest position until a thick mass is obtained.

Storage

Store in a cool and dry plac

Contact details

Dr. Oetker Netherlands B.V.

Postal code 7204 3800 TE Amersfoort