Red velvet cake is a very popular name among dessert lovers. Dessert is not only delicious, it is also interesting to look at. From that point of view, a pair of red velvet cakes matched the load. Let’s take a look at a variation of this red velvet cake called red velvet cold cheesecake. (red velvet cold cheesecake)
(recipe credid: Priyanka Das)

Ingredients

For red velvet cakes
Butter: 18 grams
Eggs: 113 grams
Flour: 91 grams
Tokadai: 23 grams
Flavor: 2 grams
Red color: 5 grams
Baking powder: 1 gram
Baking soda: 1 gram
For cold cheesecake
Whipping cream: 205 grams
Cream cheese: 205 grams
Tokai: 119 grams
Sugar: 154 grams
Gelatin powder: 18 grams
Lemon Zest: 1 teaspoon

Red Velvet Cake:
Step 1
Beat the butter-sugar.

Step 2
The creamy structure actually mixes with the eggs.

Step 3
Mix tokadai, color, flavor

Step 4
Mix well, flour, baking powder, baking soda in a frying pan.

Step 5
Bake for 20 minutes at 180 degrees Celsius or 360 degrees Fahrenheit.

Cold Cheese Cake Making:
Step 1
Beat the whip cream.

Step 2
Creamy cheese, whipped cream mixed with sugar, tokdai, melted gelatin, lemon zest are not mixed.

Step 3
Let’s set it on the red velvet cake.

Step 4
I keep it in the fridge for 4 hours for storage.