Red Velvet at the Well of Love

Fancy some pastries ? Discover our succulent Red Velvet à la Puits d'Amour , a delicious treat to immerse yourself in.

For this recipe, you need:

(for 8 people)

for the cake

for the icing

for the garnish

The recipe:

1. Preheat the oven to 170°C. Mix the whole milk with the white vinegar and let it sit.
2. In a bowl or in a food processor, whisk the softened butter with the caster sugar. Add the lightly beaten eggs, then the vanilla extract and cocoa. Mix. Add half of the fermented milk with the vinegar, half of the flour, the remaining milk, and then the flour, mixing between each addition. Finish with the red food coloring, salt, and baking soda. Mix well.
3. Divide this batter into three round molds of the same diameter and bake for 30 minutes. If you only have one mold, bake three times. Let cool before removing from the mold. Even out the edges and smooth the surfaces with a knife, keeping the crumbs for decoration.
4. Prepare the frosting: Whisk the Philadelphia and mascarpone cheese together, then add the icing sugar and vanilla extract. Finish with the crème fraîche and whip the mixture like whipped cream, whisking until stiff and creamy.
5. Spread a thin layer of cherry jam over the first cake, followed by a layer of frosting. Top with the second cake, then spread with jam and frosting. Finish with the third cake, spread with jam, and then cover the entire Red Velvet cake with a thin layer of frosting. Chill for 30 minutes.
6. Finish decorating the sides with the remaining frosting, using a piping bag or a spoon. Sprinkle the top with cake crumbs and refrigerate.