*Ingredients
°Butter, for cake frying
°flour, for cake frying
°1 red velvet cake mix box, plus required ingredients on
°2 8 oz. Soft cream cheese pack
°2/3 c. Sugar
°2 Eggs
°1/3 c. Sour cream
°1 t. Flour
°1 tsp. Vanilla extract
°1/4 tsp. Kosher Salt
°2 cup heavy cream
°4 tbsp sugar powder
°2 teaspoons vanilla
*Instructions
Oven 1-Preheat to 350F
2 flour single springform 9 ′ ′ cake frying pan.
3-Prepare red velvet cake mixture according to box directions. Pour mixture to the prepared cake pan.
4-Bake for 30 to 32 mn.
5-Let slightly cool in the cake pan and then discard, use the cake level to make sure the top is even and flat aside.
6-In a large bowl using a hand mixer or a stand mixer bowl with a paddle attachment, whisk the cream cheese and sugar until cooked and blended, 3 minutes.
7-Add eggs, one at a time, even combined.
8-Adding sour cream, flour, vanilla & salt and whisk until combine.
9-Pour filling a 9- ′ separate frying pan, use parchment paper to line it and then bake until slightly shaken in the middle, about 1 hour.
10-Let slightly cool, then transfer to the freezer to cool completely and hold together before assembling over the red velvet cake layer. Using cake level again if necessary/wish to achieve equal layers.
11-Add all the ingredients into the mixing bowl.
12-Using a large balloon whisk, whisk the ingredients manually for about five minutes until the soft peaks begin to form.
- You will know that the whipped cream is ready when the cream forms soft peaks and grabs the whisk.
14-Be are careful not to overflow.
15-Top red velvet cake with cheesecake layer carefully.
Whipped cream 16-Then be distributed on the top of the cheesecake.
17-Use pastry tip designer decoration to create whipped dolls on the edge.
18-Garnish with red velvet cake crumbs and serve.
Enjoy !!
