02 03 Remya's Baking : Tarta Magica Red Velvet Cake 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

Tarta Magica Red Velvet Cake

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After a long Google search, I got into Mabels blog which is a Spanish blog. My eyes got stuck on the beautiful pictures of a three layered Tarta Magica. After having a glance through those pictures, I felt that it would be a big loss for me if I didn't try it.  Yesterday, when Anish came, I made an amazing surprise. The name given for this cake is trustworthy. It is really a magic cake. This time I prepared the cake with  slight modification to the Tarta Magica and came out with the Red Velvet version. I got the modification from Kitchen Nostalgia.


Ingredients

Cake Flour                   - 1 Cup
Milk                             - 2 Cups (Luke Warm)
Water                          - 1 tablespoon
Unsalted butter            - Half Cup or 115 grams at room temperature.

Eggs                             - 4 No:s (Separated at room temperature)
Vanilla Extract             - 1 teaspoon
Powdered Sugar          - 1 1/4 Cup and extra for dusting


For Red Velvet version

Cocoa Powder             - 1 teaspoon
Liquid Food Coloring   - 2 teaspoons


Procedure

Preheat the oven to 160oC or 320oF and lightly grease a square pan.

Beat together the egg yolks, sugar, water and vanilla extract and then add melted butter and beat again till it is well blended.

Now add flour in three batches and beat well after each addition.

Add the ingredients of red velvet version.

Add warm milk and stir the batter well.

In a bowl, beat the egg whites until stiff peaks are formed and fold it into the batter in three batches.
The batter should be in a very  liquid form.

Pour the batter into the prepared pan and bake for 45 to 50 minutes until the top is in the golden color.

Sift the powdered sugar at the top after the cake is completely cooled. 

 * Note:  For a normal vanilla Tarta Magica, do not add the ingredients of red velvet version.




All of us have eaten the cake well because of its taste and left just one piece reserved for the next day. We had one guest who came to invite us for his wedding. He is a good food critic. He tasted the last piece and asked me " Is this a Pudding........or a sponge cake...!!!". I answered "It's the three layers of the cake which gives you a stiff pudding texture at the bottom, a soft pudding layer at the middle and a sponge layer at the top". He told  "This is truly delicious.......". I personally feel that this is one of the best desserts and can be served with ice cream. 


It is really a magic cake which would melt in your mouth :-)








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