Скачать или смотреть All Natural Red Velvet Cheesecake Trifle | NO Food coloring!

Celebrating 100k followers over on my instagram with this suggestion from my story but I had to find a way to leave the food coloring at the store and this all natural recipe is one you need to add to the books 🤤

🔗Get your own beet root powder here: https://www.flavor4dinner.com/essentials

Will the cake be red? In a typical red velvet cake recipe, vinegar is used to oxidize the cocoa powder in the recipe and turn the cake a lovely natural maroon color. In this recipe, the extra acid helps neutralize the effect of the oxidization process on the beetroot powder, ensuring that it keeps its color throughout the baking process.

Two important things to note about using beetroot powder in this natural red velvet cake:
-The beetroot powder will oxidize and turn brown if there’s not enough acid in the cake. To combat this, we’ll be using more acidic ingredients such as buttermilk, lemon juice, and only a touch of baking powder for lift.
-Because we aren’t using a normal amount of baking powder, we’re also going to use an extra egg white and whip them into stiff peaks. The air in the whipped egg whites will help the cake rise and keep the sponge light.

🚨FREE Recipe Below🚨
Ingredients:

2 1/4 Cup Flour
1/3 Cup Corn Starch (see notes)
1 3/4 Cup Sugar
2 Tbsp Cacao Powder
1 Tsp Salt
1/3 Cup + 1 1/2 Tbsp Beetroot Powder (separate)
2 Eggs (separate)
1 Cup Buttermilk
2 Tbsp Vinegar
1 Tsp Vanilla (I used paste)
1/2 Cup Butter (melted)
1/2 Cup Neutral Oil (I use Avocado Oil)
2 Tsp Baking Powder
Juice from half a Lemon

Cheesecake Filling:
4oz Cream Cheese
8oz Mascarpone
1/3 Sugar
2 Cups Heavy Cream

Garnish:
1 Cup Toasted, Chopped Pecans
2-4oz Grated Chocolate
1/4 Cup Cake Crumble


Preparation:
Preheat the oven to 350°F and grease, line, and flour a 16 x 9 rectangular baking dish. (so it's easier to get cubes later)
In a medium bowl, whisk together the flour, corn starch, cacao powder, baking powder, salt, and 1/3 cup of the beetroot powder until well combined. Set aside.
To a large bowl cream together the butter and sugar then add the egg yolk, vanilla, avocado oil, vinegar, and buttermilk. Whisk well to combine and set aside.
Pour the egg whites into a very clean bowl and whip them on high speed using a hand mixer until they reach soft peaks. Dust over the remaining teaspoon of beetroot powder and then continue whipping the whites until they reach stiff peaks. Set aside.
Add the wet ingredients into the dry ingredients and whisk to combine until all the flour disappears and you have a smooth, thick batter.
Take a small spoonful of the whipped egg whites (about 2 tablespoons) and add it to the batter.
Mix the two together to loosen the batter slightly.
You do not need to be super gentle at this point.
Add the remaining egg whites to the batter and very gently fold them into the batter until all the egg whites are incorporated and the batter is smooth. This will take some time so be patient and go slowly.
Pour the batter into the prepared dish and jiggle the tin gently to smooth the top. Bake the cake for 30-40 minutes, or until a toothpick inserted at the center comes out clean or with just a few crumbs attached.
Leave the cake to cool in the dish for 5-7 minutes, then turn it out onto a wire rack to finish cooling completely before slicing into cubes.

Cheesecake Layer:
In a large bowl, beat the cream cheese, mascarpone and sugar on high speed until light and fluffy.
Pour in the heavy cream & continue beating until the mixture resembles soft whipped cream.

Assembly:
In your trifle dish start with the cake chunks in a single layer.
Spoon some of the cheesecake whipped topping on top of the chunks and smooth out.
Sprinkle on the toasted pecans and grated chocolate.
Repeat until you run out of room. Garnish the top with a ring of cake crumbles and fill with more pecans and chocolate.
Enjoy! Follow @flavor4dinner and comment your feedback :)

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