Recipe courtesy of Christophe Rull
Tongue Red Velvet Cake
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- Level: Advanced
- Total: 3 hr 20 min (includes freezing time)
- Active: 1 hr
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 1585
- Total Fat
- 111 g
- Saturated Fat
- 34 g
- Carbohydrates
- 139 g
- Dietary Fiber
- 3 g
- Sugar
- 93 g
- Protein
- 15 g
- Cholesterol
- 208 mg
- Sodium
- 358 mg
- Level: Advanced
- Total: 3 hr 20 min (includes freezing time)
- Active: 1 hr
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 1585
- Total Fat
- 111 g
- Saturated Fat
- 34 g
- Carbohydrates
- 139 g
- Dietary Fiber
- 3 g
- Sugar
- 93 g
- Protein
- 15 g
- Cholesterol
- 208 mg
- Sodium
- 358 mg
Ingredients
Red Velvet Cake:
Cream Cheese Frosting:
Pecan Tuile:
Directions
- For the red velvet cake: Preheat the oven to 350 degrees F.
- In a large bowl, mix together the oil, buttermilk, eggs, vanilla extract and vinegar. Add the flour, sugar, cocoa powder, salt and baking soda, and mix until homogenized. Mix in the red food coloring.
- Spread the batter in a sheet pan and bake for 20 minutes.
- For the cream cheese frosting: With an electric mixer, mix the softened butter with the cream cheese. Add the confectioners' sugar and mix until homogenized. Fold in the whipped cream and vanilla seeds.
- For the pecan tuile: Boil the butter and glucose together. Add the sugar and pectin NH; bring to boil. Add the pecan pieces. Pour the mixture into a sheet pan and bake at 350 degrees F for 12 minutes, until golden.
- Build the "tongue" cake: Pipe the cream cheese frosting into a tongue silicone mold. Break the tuile into pieces and add pieces evenly along the frosting. Place a thin layer of red velvet cake in the center of the tongue. Fill the mold to the top with cream cheese frosting. Freeze.
- Cut the tongue into 5 pieces and spray in red food coloring.
