Red Velvet at the Puits d'Amour

Feel like baking?rie? Discover our succulent Red Velvet with Puits d'Amourto immerse yourself in a gustatory pleasure.

For this recipe, you will need: 

(for 8 people) 

for the cake 

300 g Flour

300 g Powdered sugar

120 g Soft butter

24 cl Whole milk

15 g Bitter cocoa

2 eggs

1 tbsp. white vinegar

1.5 tsp. vanilla extract

1 tsp. baking soda

1 tsp. red dye

1 pinch(s) Salt

1 jar of Puits d'Amour

for the glaze

300 g Philadelphia

250 g Mascarpone

20 cl Heavy cream

110 g Icing sugar

1 tsp. vanilla extract

for the garnish

1 jar of Well of Love

Recipe: 

1. Preheat oven to 170°C. Mix the whole milk with the white vinegar and let it rest.
2. In a bowl or food processor, whip the soft butter with the powdered sugar. Add the lightly beaten eggs, then the vanilla extract and cocoa. Mix well. Add half the fermented milk with vinegar, half the flour, the rest of the milk and then the flour, mixing between each addition. Finish with the red dye, salt and bicarbonate. Mix well.
3. Divide the dough among three round molds of the same diameter and bake for 30 minutes. If you only have one pan, plan to bake three times. Let cool before removing from the pan. Level the edges and smooth the surfaces with a knife, keeping the crumbs for decoration.
4. Prepare the frosting: whisk together the Philadelphia and mascarpone, then add the powdered sugar and vanilla extract. Finish with the crème fraîche and whip the mixture like a whipped cream until firm and creamy.
5. Top first cake with a thin layer of cherry jam, then a layer of icing. Cover with second cake, top with jam and frosting. Finish with the third cake, top with jam and then cover the entire red velvet cake with a thin layer of icing. Place in the refrigerator for 30 minutes.
6. Finish decorating the sides with the remaining icing, using a piping bag or spoon. Sprinkle the top with cake crumbs and set aside to cool.