RED VELVET CREAM TORTE
Prepare this decadent dessert easily by starting with Betty Crocker™ Super Moist™ white cake mix to make delicious layers of red velvet and cream cheese frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans.
- Bake 27 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate layers for ease of cutting, if desired.
- In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. (Do not overbeat.) In another large bowl, beat cream cheese, powdered sugar, vanilla and salt with electric mixer on medium speed until blended. Fold in whipped cream.
- Trim rounded tops off 2 of the cakes. Cut each cake horizontally to make total of 6 layers. Reserve 1 layer with rounded top. On serving plate, place 1 cake layer bottom, cut side up; spread with about 1 cup of the frosting. Repeat with 4 more cake layers. Top with reserved cake layer, cut side down; frost with remaining frosting. Store loosely covered in refrigerator. Garnish with raspberries and rosemary sprigs.
Nutrition Facts : Calories 370, Carbohydrate 84 g, Fat 5, Fiber 0 g, Protein 3 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 520 mg
RED VELVET CREPE CAKES
It's well worth the time to make this beautiful and delicious cake. Each moist layer is separated by a rich and creamy filling. Treat your family on special occasions with this cake. -Crystal Heaton, Alton, Utah
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 2 crepe cakes (8 servings each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the cake mix, milk, flour, eggs, egg yolks, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For frosting, in a large bowl, beat the cream cheese, butter and salt until fluffy. Add confectioners' sugar and vanilla; beat until smooth., To assemble two crepe cakes, place one crepe on each of two cake plates. Spread each with one rounded tablespoon frosting to within 1/2 in. of edges. Repeat layers until all crepes are used. Spread remaining frosting over tops and sides of crepe cakes. Garnish with blueberries.
Nutrition Facts : Calories 812 calories, Fat 33g fat (19g saturated fat), Cholesterol 157mg cholesterol, Sodium 521mg sodium, Carbohydrate 125g carbohydrate (102g sugars, Fiber 0 fiber), Protein 7g protein.
RED VELVET-CHERRY CAKE ROLL
Provided by Food Network Kitchen
Time 1h5m
Yield 10 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet and line with parchment paper; butter the parchment and dust with flour.
- Bring the cola to a simmer in a medium skillet over medium-high heat and cook until reduced to 1/2 cup, 10 to 12 minutes. Let cool. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a bowl.
- In a separate large bowl, whisk the granulated sugar, vegetable oil, buttermilk, eggs, food coloring, almond and vanilla extracts, and the cola syrup. Stir the dry ingredients into the wet ingredients until just combined. Spread the batter on the prepared baking sheet; bake until the cake pulls away from the pan, about 15 minutes. Let cool on the pan on a rack, 5 minutes.
- Dust a kitchen towel (not terry cloth) with confectioners' sugar. Invert the cake onto the towel and peel off the parchment. Trim the cake edges. Starting with a short end, roll up the cake around the towel; let cool completely on a rack.
- Make the filling: Whisk the cream cheese, 1/2 cup cream and the almond extract in a large bowl. Beat the remaining 1 cup cream and the confectioners' sugar with a mixer until soft peaks form; gradually fold into the cream cheese mixture. Chill until ready to use.
- Unroll the cooled cake. Spread with the filling, then gently reroll the cake and transfer to a platter. Dust with confectioners' sugar.
RED VELVET CREPES WITH CHEESECAKE FILLING
These made-from-scratch crepes are easy to prepare and packed with a fluffy cheesecake filling studded with mini chocolate chips.
Provided by Arlyn Osborne
Categories Cheesecake
Time 1h35m
Yield 12 crepes
Number Of Ingredients 21
Steps:
- Add all the ingredients for the crepes, except the food coloring and nonstick spray, to a blender and blend until combined and smooth.
- Add about 3/4 teaspoon of red gel food coloring and blend until combined.
- Transfer the mixture to a glass bowl, cover with plastic wrap, and refrigerate for 30 minutes.
- Meanwhile, add the cream cheese, butter, powdered sugar, vanilla and salt to a food a bowl and mix with a spatula until smooth and combined. Fold in the chocolate chips.
- Transfer the mixture to a pastry bag and set aside on the counter so it remains room temperature.
- Uncover the crepe batter and give it a quick whisk.
- Heat an 8-inch nonstick skillet over medium heat and spray with nonstick spray.
- Scoop 1/4 cup of batter into the center of the skillet and immediately tilt and swirl pan to coat the bottom of the skillet.
- Cook for 2 minutes until the edges have dried and lifted slightly from the sides and the center is set. Flip over and cook for another 30-60 seconds. Repeat with remaining batter. You should end up with 12 crepes.
- Pipe a thick layer of the cheesecake filling on the bottom half of a crepe. Spread with an offset spatula if needed.
- Fold the top half of the crepe over to cover the cheesecake filling. Fold in half so that you get a neat triangle. Repeat with remaining crepes.
- Serve with a dust of confectioners' sugar, a drizzle of chocolate syrup, a dollop of whipped cream and some berries on the side.
Nutrition Facts : Calories 330.1, Fat 21.2, SaturatedFat 12.1, Cholesterol 89.4, Sodium 336.6, Carbohydrate 29.5, Fiber 0.9, Sugar 16.2, Protein 6.6
RED VELVET CHERRY CAKE
I made this for a party the other day and it was amazing. got from duncan hines I am attaching the easy red velvet recipe link as its not my own now in the usa i know you can just buy red velvet cake mix, so thats a quick option as well
Provided by Tabby Bartley
Categories Dessert
Time 1h45m
Yield 1 cake
Number Of Ingredients 10
Steps:
- http://www.recipezaar.com/Easy-Red-Velvet-Cake-24561.
- (a red velvet recipe) or use box.
- Baking Instructions:
- Preheat oven to 350°F Grease and flour two 9-inch round cake pans.
- Prepare, bake and cool cake according to directions.
- Combine cherry pie filling and almond extract in small bowl, stir.
- To assemble, place on cake layer on heat resistant serving plate. Spread with one cup whipped topping, then half of the pie filling mixture. Top with second cake layer. Spread remaining pie filling mixture to within 1 1/2 inches of cake edge. Decorate cake edge with remaining whipped topping and sides. Garnish with sliced almonds.
Nutrition Facts : Calories 4998.2, Fat 246.1, SaturatedFat 83.3, Cholesterol 654.5, Sodium 5052.4, Carbohydrate 649.9, Fiber 20.4, Sugar 288.5, Protein 67.3
RED VELVET CHOC-CHERRY CUPCAKES
Very cherry chocolate sponges dotted with fruit and topped with creamy frosting - perfect for a cake sale
Provided by Cassie Best
Categories Treat
Time 40m
Yield Makes 12
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases. Beat the butter and sugar in a bowl with an electric whisk until pale and fluffy. Add the eggs a little at a time, whisking until fully incorporated. Sift in the flour, cocoa, bicarb and a pinch of salt. Fold in with a spatula until there are no lumps of flour remaining. Then add the buttermilk, food colouring and cherries, and stir briefly to combine. Divide the mixture between the muffin cases and bake for 20 mins until risen and springy to the touch. Leave to cool slightly, then remove to a wire rack to cool completely.
- Warm the cream and cherry conserve in a small pan, add the chocolate and remove from the heat. Leave for a few mins, then stir until melted and combined. Tip into a bowl and leave to cool completely - the icing will set to a spreadable consistency within about 30 mins. Once cooled and thickened, spread the icing on the cupcakes, decorate with a drizzle of red icing or some red glitter and top with half a glacé cherry. These cakes will keep for a few days in a cake tin.
Nutrition Facts : Calories 331 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
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- In a blender, combine the milk, flour, eggs, sugar, vegetable oil, food coloring and cocoa until smooth. Let rest 30 minutes.
- Preheat a 9-inch skillet over medium low heat. Lightly grease with butter. Add ¼ cup crepe batter and use your wrist to swirl the batter around until it completely covers the bottom of the pan. After 1 minute, use a rubber spatula to loosen the edges of the crepe. Use the spatula or your fingers to flip the crepe and let it cook for 1 more minute. Slide crepe out of the pan and repeat. Let crepes cool completely.
- To make the filling, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract and mix on low until combined, then increase speed to medium high and beat until smooth and light.
- To assemble the crepe cake, place 1 crepe on a cake stand or large plate. Cover with a few tablespoons of the filling, spreading it very thin. Repeat with remaining crepes and filling. Chill in the fridge for 30 minutes to firm up.
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